Gluten and dairy free Vegan friendly Chocolate Pumpkin Fudge!

It’s perfectly sweet, extra chocolatey, and has the most amazing fudgy texture. I’m in love.

If you’re a chocolate lover, then this recipe is for you!

Creates: 1 cake – 4- 6 people

Prepping time: 10 minutes

Cooking time: 60 minutes

Ingredients:

- 1/2 cup raw cocoa powder

- 1/2 cup coconut sugar

- 425 grams pumpkin puree

- 1/2 cup raw organic honey

- 2 teaspoons vanilla extract

- 1/2 teaspoon Himalayan pink salt

- 225 grams unsweetened dark chocolate I used 2 baking bars - Ghirardelli 100% Cacao

- ¾ cup coconut oil

Toppings: Coconut flakes

Preparation:

1. Preheat oven to 190 degrees C and prep you’re your pan with parchment paper and grease the pan with coconut oil or a cooking spray, including the sides.

2. Place cocoa powder, coconut sugar, pumpkin, honey, vanilla, and salt in a large bowl. Set aside.

3. Melt the baking chocolate and coconut oil together in a saucepan over low heat, stirring until completely melted.

4. Combine the melted chocolate/oil with the cocoa/sugar/pumpkin, etc. mixture.

5. Whisk well until fully combine.

6. Pour the mix into the prepared pan.

7. Smooth the top with a spatula.

8. Bake in preheated oven for about 60 minutes.

9. Allow to cool completely before refrigerating it.

10.Once firm, sprinkle coconut flakes and indulge in it.

Et Voilà! You’ve just created a gluten and dairy free, vegan friendly chocolate pumpkin fudge.

Bon Appétit!

Love, xoxo

Tara