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. Place all ingredients into a vita-mix.
  2. For the coconut butter, soften it first before measuring out 1/2 cup. Makes it easier to work with.
  3. Blend until smooth and creamy. This works best of all ingredients are at room temperature.
  4. Pour into a 6 inch cake pan. We lined ours with wax paper, easy to clean up.
  5. Set in freezer or fridge for 2-3 hours, or till firm to touch.
  6. Remove, let come to room temperature and slice into your desired slices. We sliced 6 slices of fudge, could get 8.
  7. If you have any leftovers,which we are sure you won’t, store in refrigerator for 5-6 days.