It’s possible to make healthy and tasty sweet recipes, using natural ingredients, and it’s also possible to make this recipes in just 10 or 15 minutes, like this delectable vegan pumpkin pie fudge, which is to die for!
Pumpkin season is finally here, yay! We’ll share more pumpkin recipes soon because we love it! Because of its sweet flavor is a perfect natural sweetener and is also a great ingredient to make desserts and sweet treats.
This recipe is perfect for those people who are really busy and don’t have time to cook because you just need to blend all the ingredients in a food processor (a blender also works, but add the ingredients gently), pour the mixture in a baking dish and let stand in the freezer until it’s hard. Although you have to wait before eating the fudge, you just need 15 minutes to make it! You should definitely give this vegan pumpkin pie fudge recipe a try!
- You can use another nut butter or more coconut oil instead of the almond butter.
- Feel free to use pumpkin purée instead of the raw pumpkin. I’d add about 1/2 cup.
- I’ve never made this recipe using another type of dates, but you can try to soak them overnight and add more almond butter or coconut oil because the Medjool dates are more sticky than the others.
- Spices are optional, you can remove them or add others like cloves, pumpkin spice, allspice, etc.
PRODUCT I USED TO MAKE THIS RECIPE (AFFILIATE LINK):
Vegan Pumpkin Pie Fudge
This vegan pumpkin pie fudge is perfect for those people who are really busy and don’t have time to cook.
- Prep Time: 15 mins
- Total Time: 15 mins
- Yield: 9
- Category: Dessert
- Cuisine: Vegan, Gluten Free
- 1 cup chopped pumpkin (175 g)
- 1/4 cup coconut oil (55 g)
- 1/2 cup almond butter (125 g)
- 1/2 cup coconut milk (114 g)
- 20 Medjool dates, pitted
- 1 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 1/8 tsp ground ginger
- Blend all the ingredients in a food processor until smooth (see picture below).
- Place the mixture in a baking dish with parchment paper and let stand in the freezer for at least 3 hours or until the fudge is hard.
- Cut the fudge into pieces and add some nuts, seeds or dried fruits on top if you want. We added some pumpkin seeds and some raisins.
- Store in the freezer. Let stand a few minutes at room temperature before eating if it’s too hard.
DID YOU MAKE THIS RECIPE?
Please leave a comment below or tag a picture #simpleveganblog. We’d love to see what you cook!