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 ½ 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
- 1 cup chopped pumpkin
- ¼ cup coconut oil
- ½ cup almond butter
- ½ cup coconut milk
- 20 Medjool dates, pitted
- 1 teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon 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!
Will a blender like Vitamix do also the work? I don't have a food proccessor? Thanks Tina
Hi Tina! I'm not sure, but you could try... Have a nice day!
I have a roasted Lakota squash. I know this is a raw recipe but do you think that might work?
Hi Anne! I think it could work, but I'm not sure. Happy new year!
This fudge came out great! My husband gave a big thumb up & ate a bunch. I wonder how it would go with peanut butter?
Hi Fran! I'm so happy for you 😀 I've never used peanut butter to make it, but I think it should work. Have a nice day!
I've just put the fudge in the freezer and can't wait to see how it turns out! I tasted it before it went in and it's gorgeous ? I'm going to decorate it with crushed pistachios as I think the colour will be great.
Thank you x
Hola!! I loooove pistachios soooo much 😀 Hope you enjoy the fudge!
It was delicious and it didn't last for very long ???
I'm so glad you read that 🙂
Since I have lots of butter neck squash growing in my garden, I am looking forward to try this.
Keep up the Good Work???
Hi Frances! Thanks a lot 🙂 Hope you like it!
Can I use canned pumpkin purée instead of fresh pumpkin?
Hi Caroline! I think you could, but I've never tried it. Have a nice day!
Wish I could try this raw recipe immediately but I'm caring for my father (age 101) who is on hospice. He loved all things healthful and especially raw. I'll be on the mostly raw journey soon I hope. Thank you for this recipe❤️
Hi Lenna! I hope your father is better. Thank you so much for your lovely comment and have a nice day!
Can you leave out the dates
Hi Linda! I don't think so, if you leave out the dates, the fudge will be too liquid...