• Vegan (dairy-free, no eggs). • Simple steps & ingredients. • Firm but creamy texture. • No cook recipe. • Delicious fall treat. • Freezes well.
– 30 soft pitted medjool dates (392 g with pits) – 1/2 cup (120 g) nut butter – 1/2 cup (120 g) pumpkin puree – 1/3 cup (80 g) coconut oil – 2 tsp pumpkin pie spice
Add all of the ingredients to a food processor and blend until smooth and creamy.
Evenly spread the mixture in a loaf pan lined with parchment paper. Place the pan in the freezer for 2 hours or until firm.
Lift the fudge out of the pan, slice and enjoy!
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