Line a 9x5 loaf pan with parchment paper so that it hangs over the side. Set aside.
In a high-powered blender or food processor combine all the ingredients for the pumpkin layer. Blend until very smooth. Once the pumpkin fudge is creamy and smooth, spread it evenly onto the bottom of your prepared loaf pan. Place in the freezer while making the chocolate layer.
Clean out the food processor and prepare the chocolate layer in the same way as the pumpkin layer. Spread onto the chilled pumpkin layer and return to the freezer for at least 2 hours.
When frozen all the way through, cut the fudge into 12 pieces using a sharp, hot knife. Serve immediately. Uneaten fudge should be stored in the freezer.
Serving and Storing Fudge should be stored in the freezer until ready to eat. When ready, let thaw 5-10 minutes before eating. Store in an airtight container in the freezer for up to 2 months
- Make sure to get your fudge layers completely smooth. This is best done in a VitaMix or similarly high-powered blender.
- Make sure your coconut oil is completely melted. This provides a liquid to the fudge that makes it blend smoothly. As it sets up in the freezer, the coconut oil will solidify and provide fudgy texture.
- Make sure your fudge is completely frozen before cutting them. Cut them into 12 pieces with a hot, sharp knife.
Calories: 286kcal | Carbohydrates: 24g | Protein: 4g | Fat: 23g | Saturated Fat: 17g | Sodium: 4mg | Potassium: 361mg | Fiber: 5g | Sugar: 15g | Vitamin A: 4266IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 2mg