This pumpkin fudge with collagen is the ultimate fall indulgence—smooth, spiced and naturally sweetened with maple syrup, it’s as wholesome as it is delicious. Pumpkin purée and cashew butter create a creamy, nutrient-rich base, enhanced with warming spices and a collagen boost for skin and joint support. Finished with a velvety dark chocolate shell, each square is a perfect balance of cozy autumn flavors and functional nutrition, making it a festive treat you’ll want to enjoy all season long.

0 from 0 votes

Pumpkin Fudge With Collagen

Prep Time 2 hours 30 minutes

Servings 12

Calories 234 kcal

Ingredients

1/2 cup pumpkin purée
1/3 cup coconut oil
2/3 cup cashew butter
3 –4 Tbsp. maple syrup
1.5 tsp. cinnamon
1/4 tsp. ground ginger
1/4 tsp. nutmeg
1/4 tsp. ground cloves optional
1 tsp. vanilla extract
Pinch of salt
2-4 scoops Codeage GLP-1 Collagen Powder

Chocolate Coating

1 cup dark chocolate chips
1 Tbsp. coconut oil optional

Instructions

Line loaf tin with baking paper.
Add pumpkin purée, coconut oil, nut butter, maple syrup, spices, vanilla, salt and collagen to saucepan. Heat gently over low, stirring until smooth and fully combined.
Pour mixture into prepared loaf tin and smooth surface. Place in freezer for 2 hours, until firm.
Melt dark chocolate with coconut oil in double boiler (or microwave in short intervals), stirring until smooth.
Pour chocolate over fudge, sprinkle with flaky salt if desired and return to freezer until set.
Thaw before slicing into small squares. Store in fridge or freezer.