High Protein Pumpkin Fudge topped with melted Dark Chocolate

high protein pumpkin fudge topped with melted dark chocolate
high protein pumpkin fudge topped with melted dark chocolate


For the Pumpkin Fudge:

  • 1 cup pumpkin puree (canned or homemade)
  • 1/2 cup protein powder (vanilla or chocolate flavor)
  • 1/4 cup almond butter (or any nut butter of your choice)
  • 1/4 cup honey or maple syrup (adjust to taste)
  • 1/2 teaspoon vanilla extract
  • A pinch of salt (optional)
  • pumpkin seeds to top (optional)

For the Dark Chocolate Topping:

  • 1/2 cup dark chocolate chips (70% cocoa or higher)
  • 1 tablespoon coconut oil


For the Pumpkin Fudge:

  1. Line a square or rectangular baking dish (about 8×8 inches) with parchment paper, leaving some overhang on the sides for easy removal later. Or, do like I did and use one of these donut molds!
  2. In a small saucepan on low heat, melt the almond butter and honey (or maple syrup) together until they are smooth and well combined. Stir continuously to prevent burning.
  3. In a separate large mixing bowl, combine the pumpkin puree, protein powder, vanilla extract, and a pinch of salt (optional). Mix until well combined.
  4. Pour the melted almond butter and honey mixture into the pumpkin mixture. Stir until everything is thoroughly combined and forms a thick, fudgy batter.
  5. Transfer the fudge mixture into the prepared baking dish. Use a spatula to spread it out evenly, smoothing the top.
  6. Place the dish in the refrigerator to set while you prepare the chocolate topping.

For the Dark Chocolate Topping:

  1. In the same saucepan used earlier (once cleaned), melt the dark chocolate chips and coconut oil together over low heat until smooth, stirring continuously.
  2. Once the fudge has set (usually about 30-60 minutes in the refrigerator), remove it and pour the melted dark chocolate evenly over the top.
  3. Use a spatula to spread the chocolate layer to cover the fudge completely.
  4. Return the dish to the refrigerator and let it set for at least another hour, or until both the fudge and chocolate topping are firm.
  5. Once set, use the parchment paper overhangs to lift the fudge out of the dish. Place it on a cutting board and cut it into squares or bars.
  6. Store the High Protein Pumpkin Fudge in an airtight container in the refrigerator. Enjoy as a tasty, protein-packed treat!

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