HEALTHY LITTLE VITTLES is a food blog created by certified health coach and published author, Gina Fontana, that focuses on gluten-free + vegan + plant-based recipes. Here you'll find simple, flavorful meals, many made in 30 minutes or less! All eaters are welcome, there is a little something here for everyone!
As a part of the Healthy Little Vittles Club, you'll receive updates, recipes, and other fun stuff going on at Healthy Little Vittles right to your inbox!
And as a thank you for subscribing, I'm giving you a FREE 25-recipe eBook with a handy shopping list included. Kale yeah!
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!
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.