No-Bake Vegan Pumpkin Fudge
on Nov 02, 2023, Updated Aug 12, 2024
This post may contain affiliate links.
This no-bake vegan pumpkin fudge is easy to make with just 5 ingredients and has the most delicious taste and texture.
The recipe does not require any cooking or a candy thermometer, though you will need a food processor. It has plenty of pumpkin flavor with a firm but creamy texture, just like you’d expect from homemade fudge.
This is the perfect recipe for the fall season and very easy to make with just 5 ingredients – dates, pumpkin puree, pumpkin pie spice, coconut oil and nut butter.
For more no bake pumpkin recipes, this No-Bake Pumpkin Cheesecake, No-Bake Pumpkin Pie Tarts and Pumpkin Mousse are also yummy!
For baked pumpkin desserts, this Vegan Soft Pumpkin Cookies and Vegan Pumpkin Date Bread are delicious too.
Ingredient Notes
- Dates: You’ll need soft and moist dates. I like medjool dates in this recipe but any variety works as long as they’re soft. If your dates are dry, you’ll need to soak them in hot water for 15 minutes and drain before use.
- Pumpkin: You can use homemade pumpkin puree or canned pumpkin puree. Be sure to use pumpkin puree and not pumpkin pie filling.
- Pumpkin Pie Spice: You can substitute 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg and a pinch of cloves or allspice.
- Coconut Oil: This is required in the recipe to make the fudge firm.
- Nut Butter: You can use peanut butter, almond butter, cashew butter or for a nut-free option, sunflower seed butter.
Additions
- After you blend the fudge, you can stir in up to 1/2 cup or mix-and-match up to 1/2 cup of any of the following: Chopped walnuts or pecans, white chocolate chips, mini marshmallows, chocolate chips, mini chocolate chips or dark chocolate chips.
- Add 1 tsp vanilla extract to enhance the flavor.
Step-by-Step Instructions
Step 1. Place everything in a food processor and process until smooth and creamy. You may need to stop a few times to scrape down the sides and help it along.
Step 2. Line a standard sized loaf pan with parchment paper then smooth the mixture into the prepared pan in an even layer. Place the whole pan into the freezer for a couple of hours to firm.
Once the fudge is firm, lift it out of the pan using the edges of the parchment paper, cut into bite-sized pieces and enjoy your yummy pumpkin spice fudge!
Recipe FAQs
Due to the coconut oil in this recipe, it’s best stored in the freezer in an airtight container or plastic wrap. It will keep well for 3-4 months.
Did you try this recipe? I’d love to hear about it! Scroll down to comment section below to leave your star rating and review.
⭐⭐⭐⭐⭐
Vegan Pumpkin Fudge
Ingredients
- 30 soft pitted medjool dates, 392 g with pits
- 1/2 cup 120 g natural smooth peanut butter (or almond butter)
- 1/2 cup 120 g pure pumpkin puree
- 1/3 cup 80 g coconut oil, melted
- 2 tsp pumpkin pie spice
Instructions
- Place all ingredients in a food processor or high-powered blender and process until smooth.
- Spread the mixture into a wax or parchment paper-lined loaf pan.
- Place the pan in the freezer to set for at least 3-4 hours.
- Remove, lift out of pan, cut into 24 pieces and enjoy!
- Store in the freezer in a container.
Notes
Nutrition
Originally published on September 12, 2016
I made this or a version of it 2 days ago and it is simply gorgeous Deryn! I am licking the food processor and the spoons and all! Too darn good.
Is there a substitute for the oil? I’m on a plant based diet that eliminates any oil.
For this recipe, unfortunately not. The coconut oil is necessary for them to harden.
This looks amazing – love it. Have posted this on my Pinterest board and FB site. Cannot wait to try it!
This looks to die for! Can’t wait to try this 🙂