Are you ready to make protein pumpkin pie fudge?? You won’t be needing pumpkin pie this holiday as this fudge recipe is amazing.
Come join us in the kitchen.
How to make protein pumpkin pie chocolate chip fudge.
Basically took our beloved pumpkin pie fudge recipe and added in some protein powder and cacao nibs.
We used perfect fit protein. You can use any brand of your liking. Also you can use chocolate chips over cacao nibs. We just love cacao nibs.
Ingredients are short and simple.
So creamy. So rich.
Full of flavor. Full of healthy ingredients.
What’s not to love? Seriously, we adore this new flavor for our popular fudge recipe. And we think you will too!
We devoured this in 2 days 😉
Okay maybe 3.
Love how easy this fudge is to make. Always a great go-to dessert for us.
Pumpkin pie protein chip fudge recipe. Vegan. Paleo. Low in sugar.
Come and join us in the purely kitchen.Print
Pumpkin pie protein chocolate chip fudge
Quick and healthy raw vegan yummy pumpkin pie protein chocolate chip fudge recipe. Creamy and made from just a few ingredients. Added in protein powder for a protein powder punch.
- 1 cup -8oz pumpkin puree ( canned or fresh)
- 1/2 cup coconut butter that has been soften (could use oil, just might have a slighly different texture)
- 2–3 tablespoons maple syrup (or agave nectar, or coconut nectar)
- 1 teaspoon pumpkin pie spice
- 1 scoop (about 3 tablespoons) protein powder
- 1–3 tablespoons chocolate chips or cacao nibs, add is many as you would like
- Place all ingredients into a vita-mix.
- For the coconut butter, soften it first before measuring out 1/2 cup. Makes it easier to work with.
- Blend until smooth and creamy. This works best of all ingredients are at room temperature.
- Pour into a 6 inch cake pan. We lined ours with wax paper, easy to clean up.
- Set in freezer or fridge for 2-3 hours, or till firm to touch.
- Remove, let come to room temperature and slice into your desired slices. We sliced 6 slices of fudge, could get 8.
- If you have any leftovers,which we are sure you won’t, store in refrigerator for 5-6 days.
Happy fudge making 🙂
And we have received more request of how to make homemade coconut butter. We have shared a post here about how we make coconut butter, which this picture above pretty much shows how we do it! Very simple. Just how you would make any nut butter –> blend until you have a smooth buttery texture.
Do you like fudge? Do you tend to make the same recipes over and over or do you try to mix things up?