Vegan Pumpkin Spice Chocolate Fudge - The perfect treat for Halloween.

Vegan Pumpkin Spice Chocolate Fudge

October 30, 2017
Delicious chocolate fudge with a pumpkin spice swirl.

Love pumpkin spice and all things fall? You have to make this dark chocolate freezer fudge. Plus, it’s orange and black, just in time for Halloween (aka my favourite holiday)!

Though I originally wanted to make a whole foods, plant-based version of one of my favourite chocolate-based treats (I know it doesn’t sound phenomenally delicious typed out that way, but it was going to be great, trust me), I foiled by this being a one grocery store type of town. So, remembering the time my elementary school banned halloween in favour of black and orange day (not a super fun development), I decided to go for a black and orange theme and came up with this pumpkin spice dark chocolate freezer fudge recipe. Because who doesn’t love pumpkin?

This fudge is chocolate-ly smooth with a delicately sweet pumpkin swirl. The texture is best if you freeze it for 45-minutes to an hour and then store it in an airtight container in the fridge.

Fall in love with fall with this pumpkin spice fudge!


Vegan Pumpkin Spice Chocolate Fudge

Chocolate is the only "dark" ingredient in this Halloween-inspired recipe! A sweet and delicately spiced pumpkin swirl adds a supernatural dimension to this fudge-y dark chocolate treat. No processed sugar, gluten and nut free.

Course: Dessert
Chocolate Fudge:
  • 1/2 c Sunflower Seed Butter
  • 1 c Vegan Chocolate Chips
Pumpkin Swirl
  • 4 Tbsp Sunflower Butter
  • 2 Tbsp Maple Syrup
  • 1 tsp Pumpkin Spice + 1/2 tsp Cinnamon
  • 1/2 c Pumpkin Puree (I used canned)
  • 1/2 tsp Vanilla
  • 1/4 tsp Salt
  1. On very low heat, melt the 1/2 c of sunflower butter. Add the chocolate chips and stir until dissolved. If your stove top is hot, it may be advisable to melt the chocolate in the microwave or using the double boiler method to prevent burning.

  2. In a second pot, melt 4 Tbsp of sunflower butter and the maple syrup. Add the salt, spices and vanilla, followed by the pumpkin. Stir until well combined and warmed through.

  3. Line an 8 inch square baking dish with parchment paper.

  4. Pour in the chocolate, covering half. Spread evenly.

  5. Add the pumpkin mixture in dollops, swirling with a knife.

  6. Freeze for 45 minutes to 1 hr, until solid and slice into 1 inch x 1 inch squares and enjoy! I prefer to store the fudge in an airtight container in the fridge, for best texture, but if you think it will last you a little longer, I'd recommend storing in the freezer.

Recipe Notes
1. I used Sunflower butter (it was all they had in the grocery store here). Almond butter, Cashew butter or Tahini would all make fine substitutes (though tahini does have a bit of a stronger aftertaste). 2. Adjust maple syrup to taste. I went for a delicate sweetness, you may wish to add an extra tablespoon.

Here in Crowsnest Pass, the younger kids apparently go out with their parents on early on the 30th, and the older kids go out on the 31st. We’re hoping for some trick or treaters, though they might not know that we’re open for business given the lack of decorations (the local grocer ran out of pumpkins before this weekend). I’m probably almost definitely going to run out of candy (yes I only got vegan stuff…poor kids). And we have no costume stuff here, so we’ll probably be dressed as nordic skiers (aka wearing spandex…again poor kids). Hard F for effort. 

Let me know if you try out the fudge, you can tag me on  Facebook, Instagram or Twitter or leave me a note in the comment section below. I’m in Crowsnest pass for the rest of the week and then moving on to Mackenzie, BC. (Wait, where is that?) We still have no idea where we will be living, so if anyone happens to have any housing leads out that way, I’d be much obliged!

Hope you all have a wonderful Halloween and have some awesome costumes this year (to make up for my lack)!

Previous Post Next Post

Check out