No Bake Sugar-Free Chocolate Pumpkin Protein Fudge
This chocolate pumpkin fudge requires just a few minutes in the blender and short time in the freezer. It’s sugar-free, low carb, gluten free and FUDGEY!
No Bake Sugar-Free Chocolate Pumpkin Protein Fudge
- ¼ cup pure pumpkin puree
- ½ cup softened coconut oil
- 4 scoops chocolate protein powder
- ⅔ cup ground flaxseed
- 3 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 1 teaspoon liquid stevia
- ¼ cup unsweetened almond milk
- pinch salt
- Optional toppings: pumpkin seeds (carob chips, toasted coconut)
- Line a loaf pan with parchment paper
- Place all ingredients (except toppings) into a high powdered blender or food processor
- Blend until incorporated well.
- Spread batter into the loaf pan and press optional toppings onto the top of the batter.
- Freeze 30 minutes or refrigerate 1 hour until hardened.
- Best if kept refrigerated until serving.
*Replace natural sugar with stevia to assist with weight loss
Adapted from Sugar Free Mom
