Fall. My favourite season. I just love this time of year, the changing weather, the new beginnings and of course, the arrival of pumpkin spice everything! To kick off pumpkin season, I decided to go with a simple, yet very decadent and oh-s0-delicious, vegan pumpkin pie fudge.
This stuff is to die for. Oh man, it’s so good. The texture came out perfectly and it’s downright dangerous having a batch in my freezer at this very moment. It’s smooth and creamy and melt-in-your-mouth pumpkin pie perfection!
You only need 5 basic ingredients to make this fudge: medjool dates, pumpkin puree, pumpkin pie spice, coconut oil and peanut butter. Once you assembled your ingredients and are ready to go, it’s simply blend, smooth into a pan, set in the freezer, eat and just try to resist eating more.
Enjoy, my friends! This fudge. This season. This weather. Pumpkin everything. Happy Fall.Print
Vegan Pumpkin Pie Fudge
This decadent, whole-food based fudge only requires a few, plant-based ingredients to make and will be sure to satisfy your sweet tooth. It’s smoothy and creamy and tastes just like pumpkin pie!
- Prep Time: 5 mins
- Total Time: 5 mins
- Yield: 24
- Category: Dessert, Snack
- Cuisine: Vegan
- Place all ingredients in a fod 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.
If you have a peanut allergy or to make it paleo, you can substitute almond butter for the peanut butter. Just make sure it’s not too oily.
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