February 4, 2019
Vegan Pumpkin Pie Fudge
Are you a sweet tooth or a savoury? I could pass up chips, fries and popcorn any day but sweets, well that’s where my weakness is. I find it crucial to make healthy versions of desserts so I can satisfy my sweet tooth without feeling the guilt. I’m not really one for buying store bought vegan desserts as they sometimes can be filled with filler ingredients that aren’t that good for you either. Be care with those, the less ingredients the better! In my opinion, skip the snack isles all together and make this vegan pumpkin pie fudge which hits all the comfort spots.
This vegan fudge is super simple to make, you basically just have to throw everything in a food processor and then let it freeze up until you can cut it in squares. It makes a perfect afternoon treat and literally taste like pumpkin pie! They hold up well and taste best when they are left in the fridge in an air tight container. Scroll down for this simple recipe!
Vegan Pumpkin Fudge
30 fresh pitted medjiool dates
1/2 cup natural peanut butter
1/2 cup pure pumpkin puree
1/3 melted coconut oil
2 tsp. pumpkin pie spice
Place all ingredients in a food processor and process until smooth. Spread the mixture into a lined loaf pan with parchment paper. A 6x6 pan is probably the best fitting for this but I did mine in a 9x9 and left some space on one side, as I wanted these higher than wider. Cover and place in the freezer for 4 hours.
Remove wrapping and cut into square pieces. Enjoy!
*Keep in an airtight container in the fridge