Vegan Pumpkin Fudge
This creamy vegan pumpkin fudge is made with five simple ingredients, including dates, pumpkin purée and peanut butter. It's an easy no-bake fall treat with pumpkin pie spice flavour, perfect for keeping in the freezer for a sweet bite anytime.
Servings: 24
Ingredients
- 30 medjool dates, pitted 392 g before removing pits
- 1/2 cup natural smooth peanut butter (or almond butter) 120 g
- 1/2 cup pumpkin puree 120 g
- 1/3 cup coconut oil, melted 80 g
- 2 tsp pumpkin pie spice
Instructions
- Add the dates, peanut butter, pumpkin purée, melted coconut oil and pumpkin pie spice to a food processor. Process until smooth and creamy, stopping to scrape down the sides as needed.
- Line a standard loaf pan with parchment paper. Transfer the mixture to the pan and spread into an even layer.
- Freeze for 3–4 hours, or until firm enough to slice.
- Lift the fudge out of the pan using the parchment paper. Cut into 24 pieces and enjoy! Store in an airtight container in the freezer.
Notes
If your dates are overly dry, pit then soak in hot water for 15 minutes. Drain well before using in recipe.
If you don't have pumpkin pie spice, use 1 tsp cinnamon, 1/2 tsp ginger and 1/4 tsp nutmeg. A pinch of cloves or allspice works too.
Store in an airtight, freezer-safe container for up to 3 months. Let soften briefly at room temperature before serving.
Nutrition
Serving: 1piece | Calories: 161kcal | Carbohydrates: 14g | Protein: 2g | Fat: 12g | Sodium: 23mg | Fiber: 1.5g | Sugar: 11g