Heading into fall with this delicious Pumpkin Spice Chocolate Fudge dessert recipe! With simple ingredients like sunflower seed butter, date syrup, pumpkin pie spice, plant butter, cocoa powder, and vanilla, this fudge recipe is gluten-free, dairy-free, vegan, and nut-free!
Alright, y’all… are we ready? Are we ready to dive into pumpkin spice? I waited as long as I could, but after seeing all the pumpkin recipes start to creep up in my Instagram feed and on Pinterest, I finally gave in. At least I waited until September, that’s worth something, right?!
So all you pumpkin spice lovers, you’re going to love this Pumpkin Spice Chocolate Fudge recipe. For all the less enthusiastic fall flavor enthusiasts, I still think you’re going to love this sweet treat, for a couple of reasons.
1- It’s so stinkin’ easy to make! You heat everything in a saucepan, pour into a parchment-lined loaf tin, and freeze. If you have a little patience to let it set up, and I promise it’ll worth the wait, it might be one of the easiest recipes on the HLV blog!
2- It’s chocolate. What’s not to love?
3- It doesn’t require you to turn on your oven! If it’s still a bit warm where you are, this no-bake goodie is perfect to start easing your way out of all the summer desserts giving your all the fall vibes.
4- You make it once, and you will have enough fudge to last a few days, unless you share, but I’ll leave that up to you 😉 and no judgement if you decide to hide it in the back of your freezer where your kids won’t find it lol.
I’ve seen quite a few fudge recipes that are super simple, actually with less ingredients. But most of them contain nuts and coconut oil. I wanted to make this fudge recipe a bit more allergen-friendly, so I cut out the nut butter and the coconut oil, making sure to use plant butter that didn’t have coconut in it.
If cutting out coconut isn’t a main concern for you, then any plant butter should work just fine. You could even try to sub with coconut oil instead, but I like the plant butter to make it bit more creamy.
So if you’re totally on board with pumpkin spice and everything nice, be sure to comment below! And don’t forget to tag me on Instagram or Facebook @HealthyLittleVittles #healthylittlevittles #healthylittledesserts if you make it!
- 1 cup sunflower seed butter
- 1 stick (1/2 cup) dairy-free plant butter (make sure there is no coconut oil listed in the ingredients if trying to avoid coconut)
- 2 tablespoons unsweetened cocoa powder
- 2 teaspoons pumpkin pie spice
- 1/2 cup date syrup (may also use maple syrup, but the date syrup gives it a nice robust flavor)
- 1/2 teaspoon pure vanilla extract
- pinch salt
- sea salt for garnishing
- Prepare a loaf pan with parchment paper and set aside.
- In a saucepan over LOW heat, melt the butter.
- Whisk in the date syrup, sunflower seed butter, and vanilla until smooth.
- Add the pumpkin pie spice, salt, and cocoa powder and whisk until dissolved and smooth.
- Immediately pour the mixture into the loaf pan and sprinkle with sea salt.
- Place it into the freezer for about 2 hours, preferably overnight.
- Keep stored in the freezer in an airtight container.