This vegan chocolate swirl pumpkin fudge is easy, tasty and made using better-for-you ingredients! You also don’t need any fancy equipment to make them – just a saucepan and spatula. 

Vegan Chocolate Swirl Pumpkin Fudge

I had some leftover pumpkin puree form testing another recipe that needed using up. There were so many recipe ideas going through my mind when it occurred to me that I hadn’t made a fudge recipe in the longest time. Why not make a pumpkin fudge recipe?

I wanted to make a super simple, no-fuss, few ingredient recipe that tasted good, but was also somewhat good for you. Made using pumpkin puree, nut butter, spices and a little bit of coconut oil to set and maple syrup to sweeten. To make it even tastier, I decided to add a swirl of dark chocolate, but this is completely optional. 

You can easily change the recipe around to meet your needs/preferences. You can use any nut butter or for a nut-free version you can use a seed butter instead. You can also omit the spices and chocolate or use other toppings like granola, nuts or dried fruit. The recipe is easily doubled to make a bigger batch. 

The other great thing about this recipe is that it’s freezable, so you don’t have to worry about eating them all within a few days. Eat what you want and simply freeze the rest until you fancy another one. 

Vegan Chocolate Swirl Pumpkin Fudge

What you need to make this vegan chocolate swirl pumpkin fudge recipe:

Pumpkin puree – which is readily available in most major supermarkets and online. I get mine from Amazon. It’s such a versatile ingredient to use that’s so handy to have in your cupboard. Pumpkin is low in calories and works really well as an oil substitute in things like cakes, bakes and muffins. It adds moisture to loaves like this pumpkin chocolate chip loaf that I made recently. 

Almond butter – unlike regular fudge recipes that call for condensed milk, butter and sugar, I’m using almond butter as a healthier alternative as the base of this creamy fudge. Any nut butter will work here like peanut or cashew butter. 

Coconut oil – this will also add to the creamy texture and help it set. Use odourless coconut oil if you don’t like the taste of coconut. 

Maple syrup – I only use 3 tbsp in the whole recipe! You Can use less or more depending on your preferences. 

Spices – cinnamon, ginger and allspice or cloves go so well with anything pumpkin based. Perfect for autumn treats to give them that cosy, festive feel. You can omit if you don’t like spices. 

Salt – to help enhance all the flavours! 

Dark chocolate – this is optional, but recommended. The swirl makes it look so much prettier. I also think chocolate complements pumpkin so well! You have the option of adding a few chocolate chips as well for some added crunch.

Why you need to try this vegan chocolate swirl pumpkin fudge recipe:

  • It’s super easy to put together
  • It’s vegan, dairy-free and gluten-free. Great for people with allergies and intolerances. 
  • Pumpkin + spices makes the perfect autumnal treat! 
  • It’s super fudgy
  • Made using healthier ingredients.
  • And it’s so yum! 

If you’re looking for a super easy, speedy and delicious healthier treat that only calls for a handful of ingredients, you need to try this recipe!

Vegan Chocolate Swirl Pumpkin Fudge

Delicious easy fudge recipe that's easily adjustable to meet your needs and preferences. Made with better-for-you ingredients and without any fancy equipment. It's also freezer friendly, so you can eat what you like and freeze the rest for later!
5 from 3 votes
Prep Time 10 minutes
Chill time 2 hours
Course Dessert
Servings 8
Calories 221 kcal


  • 85g pumpkin puree
  • 150g almond butter
  • 65g coconut oil
  • 3 tbsp maple syrup
  • 1/2 tsp cinnamon
  • 1/4 tsp ginger
  • Pinch of allspice
  • Pinch of salt

For the chocolate swirl

  • 25g dark chocolate
  • 1 tsp coconut oil
  • Optional sprinkle of chocolate chips


  • Add the pumpkin, almond butter, coconut oil, maple syrup, spices and salt to a saucepan. Cook over a medium heat until everything is melted and well combined.
  • Transfer into a loaf tin lined with baking paper or moulds of choice.
  • Break up the chocolate into a small heat-proof bowl and add the coconut oil. Melt in the microwave, then drizzle on top of the fudge.
  • Use a sharp knife or a cocktail stick to create a swirl (don't over do it!).
  • Top with an optional sprinkle of chocolate chips, then freeze for 2 hours or until set.
  • Remove from the freezer and allow to sit at room temperature for 10 minutes. Slice into 8 squares and enjoy!


Store in an air-tight container in the fridge for a few days or in the freezer for up to 3 months. 


Calories: 221kcalCarbohydrates: 12gProtein: 4gFat: 19gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.001gCholesterol: 0.1mgSodium: 5mgPotassium: 162mgFiber: 2gSugar: 7gVitamin A: 1655IUVitamin C: 0.5mgCalcium: 23mgIron: 1mg
Keyword autumn recipes, fudge, healthier dessert, no-bake, pumpkin recipes, vegan dessert, vegan fudge
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