Oh boy am I excited to share this one with you! I am fairly obsessed with all things pumpkin, and with Mexican chocolate, so this seemed like a match made in heaven. Could it get any better than a fudge recipe with less than 5 ingredients, less than 5 minutes to prepare, healthy (well, at least healthier than other fudges), and free of butter/cream/dairy, added sugar, and artificial ingredients?
Some exciting serving ideas:
- Pumpkin Spice Fudge Frosting: increase the pumpkin puree, decrease the chocolate chips, and add a little liquid sweetener. Perfect with a vanilla spice cake!
- Pumpkin Spice Fudge Pie: Double or tripe the recipe and use it to fill a pie crust. Top with whipped cream of course!
- Pumpkin Spice Fudgepops: Fill popsicle molds with this recipe and freeze
Makes about 12 1-cubic inch pieces
- 1 cup pumpkin puree (canned or homemade)
- 1 cup dark chocolate chips, melted (see note below)
- 1/4 cup unsweetened cocoa powder
- 1/4 tsp cinnamon (to taste) and a dash of nutmeg (can substitute pumpkin pie seasoning)
- optional topping: coconut, chopped nuts, extra cinnamon, or mini chocolate chips.
Melt the chocolate chips. [Note: It’s best to use a double boiler on a stovetop, but I usually use the microwave, which works fine as long as you’re very careful not to scorch the chocolate. My method: Heat the chips for 1 minute on high. Stir. Heat at 20 second intervals, stirring between each. After the 3rd or4th interval, the chips will be entirely melted after you stir.]
In a food processor, combine pumpkin, melted chocolate, spices, and cocoa powder. Process until smooth.
Pour into a glass dish or onto wax paper, and shape as you’d prefer. Sprinkle on any toppings you’d like.
You can enjoy it immediately, or refrigerate for a while (30 minutes or more) to allow it to firm up a bit.
I hope you like this! It turned out way better than I would have guessed. Also note, you can make a half or quarter recipe for just enough for 1 😉