homemade coconut butter + individual pumpkin fudge + chocolate covered pumpkin fudge

by purelytwins

Happy November!!

What a great way to start this month with a post full of easy, quick, and healthy recipes!

I was not really sure what to call this post or recipes. So being as clever as I am (not really but go with me here), and before heading out of town, I re-made our pumpkin pie fudge again but did it a lazy way.

Meaning, I just stirred it instead of blending it nice and creamy in my Vita-mix.


Good question.

I really just wanted to see if I could make our vegan pumpkin pie fudge with my own homemade coconut butter. And if I could just stir it as sometimes I do not always have my vitamix with me, and in case some of you do not have a blender to blend it in too.

So did my  hand stirring work? Yes it does, but to be honest it did not get  quite as smooth as blending does. But to me it still tasted the same! Plus coated them in chocolate, which chocolate makes everything better. Right?

How to make individual chocolate covered pumpkin fudge cups

First up in making your lazy man fudge I decided to get around to making my own coconut butter. Guess I was inspired by Lori’s homemade tahini. Plus remembered Heather making it and thought how  simple it looked to make.

Both, Lori and I, are planning on making our coconut butter homemade from now on, especially after realizing how simple it is to do. We know we are not the only ones to have made coconut butter before, so that is why  I am not calling this a recipe . As I am not the first one to do it, nor is it really a recipe.

Just more along the lines of this is how I did it.

Pretty much you take shredded coconut flakes and grind into butter.

How to make homemade coconut butter.

I just placed 3 cups of regular raw dried coconut flakes into a food processor (or could use a Vita-mix would work well too). And just keep mixing (blending) till it starts coming together like butter (like a nut butter consistency).

Mine was not quite the exact same as the store bought brands, as they have higher powered tools to make theirs. But I was really impressed with how well my homemade coconut butter turned out!

Just like Lori with her tahini, you have to be patient while the magic happens. It will eventually all come together to be smooth and creamy.

Easy peasy.

Second up in making my lazy man fudge (what I am referring it as because I did not want to make more dirty dishes).  Or you could call it how to make individual pumpkin pie fudge.

All you really need is a large bowl to stir everything in. Plus hand stirring makes a great arm workout!

Like I mentioned my coconut butter was not like store bought, it was more on the soft side. So my individual fudge pieces were a little soft,  having them sit out in warm Florida weather for a long time did not help either.

Even though the fudge was hand stirred I was happy with the results. And they do look cute as minis.

For those that were wondering if our pumpkin pie fudge can be made in silicone cupcake liners (if you do not have a spring foam pan like original recipe) it can! No excuse not to make this fudge 😉

Finally onto the last quick recipe for you to enjoy!

Chocolate covered pumpkin pie fudge that are gluten, grain, dairy, and egg free

Think peanut butter chocolate cups but with pumpkin pie fudge underneath!  Do I have you sold yet?

Lori and I just love pumpkin with chocolate! Almost as much as our chocolate and mint. Almost.

These chocolate pumpkin pie fudge bites are super easy to make too, just 6 steps! 

1. You just need to get a bar of chocolate, your favorite kind.

2. Melt it.(I placed mine in dehydrator, you could also double boil it)

3. Once chocolate bar is melted you put some melted chocolate at bottom of cupcake liner.

4. Put a scoop of  pumpkin pie fudge mix.

5. Than top with more melted chocolate.

6. Set in freezer for fast setting, or in refrigerator for a little bit slow setting time.

Click to see how to make sugar-free pumpkin pie fudge

And enjoy.

Guilt free!

And this recipe is super quick to make. Perfect for a holiday gathering or gift for a loved one!


individual chocolate covered pumpkin fudge (gluten, grain, dairy, and egg free)

A healthy alternative to peanut butter cups. Gluten-free vegan pumpkin pie fudge chocolate cups!

  • Prep Time: 5 minutes
  • Cook Time: 2 minutes
  • Total Time: 7 minutes
  • Yield: makes 12 fudge cups 1x



  1. Make your pumpkin pie fudge and leave in a bowl while your chocolate melts. Get your cupcake liners ready.
  2. Melt the chocolate bar.
  3. Once chocolate is melted spoon some out and put in bottom of cupcake liner.
  4. Top with your pumpkin pie fudge mix.
  5. Than top with more melted chocolate.
  6. Set in freezer for fast setting, or in refrigerator for a little bit slow setting time.

Now time to taste test – chocolate pumpkin fudge pieces


And we are so happy to see so many of you enjoying our pumpkin fudge! We feel so honored and blessed you all support us and like our recipes! xoxo

We got love from all over!! Thank you Emily, Lauren, Atraillife, Maria, Katie, Emma, and Kara for sharing the pumpkin fudge love!! So happy you are all enjoying it as much as we do!

Well off to go work! Have a wonderful day everyone!


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Danielle @ Clean Food Creative Fitness November 1, 2012 - 9:17 am

I love everything about this post! I have a bag of coconut flakes just waiting to be made into coconut butter! Those chocolate covered pumpkin cups sound amazing too!

Brittany @ GOtheXtraMile November 1, 2012 - 9:41 am

You guys are killing me over here! This looks ahhhhh-mazing!

Mandie November 1, 2012 - 2:20 pm

Chocolate AND pumpkin coconut butter fudge? You now have me more sold than ever. Those are pretty much all of my favorite things… just add in broccoli and I’d be a happy camper… err, don’t—that’s just gross haha. Anyway, I’ve never achieve much success with homemade coconut butter, but I’ve heard using freshly packaged coconut helps with the texture, so I’ll have to try that.

What’s your chocolate bar of choice? I’m always looking for another good dark chocolate bar 🙂

purelytwins November 1, 2012 - 2:41 pm

hahaha too cute Mandle 🙂
they are all of our favorites too!!
We like Lindt chocolate, Endangered Species Chocolate, Theo and Green & Blacks chocolate bars.

the delicate place November 1, 2012 - 2:38 pm

great photos! does chocolate or coconut taste bad on anything lol? i think not.

purelytwins November 1, 2012 - 2:43 pm


Lisa November 1, 2012 - 3:55 pm

Oh gosh, this looks amazing! I am very sad that I can’t have chocolate right now ha ha. I would love to try making my own coconut butter, but for some reason I just don’t want to go through the whole process. I made my own pumpkin seed butter and it was definitely worth it, but I can’t get down for the coconut butter. I think it’s because I love artisana brand so much. And I worry mine would come out not as good.

purelytwins November 1, 2012 - 4:22 pm

we hear ya, Artisana’s coconut butter is sooooo good! though homemade was tasty too 😉

Sarena (The Non-Dairy Queen) November 1, 2012 - 4:25 pm

I have actually never mixed chocolate and pumpkin! I think I need to change that with the recipe! YUM!

jenny November 2, 2012 - 1:39 am

I always buy Artisana brand coconut butter because it’s raw, but where do you purchase your raw coconut flakes??

purelytwins November 2, 2012 - 8:54 am

We like Blue Mountain Organics coconut flakes or Ultimate Superfoods

lynn @ the actor's diet November 2, 2012 - 1:41 am

i need to whip up a batch of that pumpkin fudge!

Liz (formerly VeggieGirl) November 2, 2012 - 7:04 am

Once again, PHENOMENAL treats!!! Yum.

Happy Friday! xo

purelytwins November 2, 2012 - 8:53 am


Heather @ Sweetly Raw November 2, 2012 - 10:57 am

YUMMM!!! I make my own coconut butter often when I don’t have the stone ground stuff on hand. I do it in the vita mix. These look sooo delish!! I made pumpkin fudge a while back I just need to get around to posting. Tis the season! xo

annie November 2, 2012 - 4:23 pm

hi girls.. planning on doing this recipe tonight… how much gram for the chocolate bar ?.. thanks

Heather Eats Almond Butter November 4, 2012 - 1:27 am

Yes, I am sold, but I have to agree…the mint + chocolate combo always wins. 🙂

Oh, and chocolate does make everything better.

So happy to hear you’re a homemade coconut butter convert. Now I just need to become a homemade tahini convert.

Simply Green Coffee review March 30, 2014 - 1:21 pm

Howdy! I’m at work browsing your blog from my new apple iphone!
Just wanted to say I love reading your blog and look forward to all your
posts! Carry on the excellent work!

chocolate chip pumpkin blondie squares | purelytwins April 14, 2014 - 7:11 pm

[…] you – we love our chocolate and pumpkin […]

Bean Bytes #13 January 19, 2015 - 10:36 pm

[…] chocolate covered pumpkin pie fudge via Purely […]

Margie Scott September 2, 2019 - 5:34 pm

Any idea how many carbs in the peanut butter cups?

purelytwins September 11, 2019 - 6:39 pm

No we don’t have them.


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