Delicious pumpkin fudge! A double layer of fudge made with whole food ingredients and sweetened only with dates for a festive vegan, gluten-free, and refined sugar-free treat.
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It’s almost Halloween!
And that means, let’s take a look at some candy recipes. When I first started this blog in 2012, it was a dessert-centric blog with a large focus on candy. After just graduating from a Baking and Patisserie program, I was eager to start veganizing my favorite desserts and confections. Over the years, I have become a much more health-conscious eater and as a result, this blog has morphed into a healthy eating blog.
But why not find a middle ground between sweet confections and healthy eating?
That’s just what I have for you today! It’s a sweet and decadent holiday fudge recipe that is made with whole, natural foods and sweetened purely from dates. It’s a decadent treat that you can feel great about feeding your kids! Now that’s a win-win.
Recommended Ingredients & Equipment
This pumpkin fudge is amazing! It is made with just a handful of ingredients and can be thrown together in about 10 minutes. Beyond that, it is naturally sweetened for an incredibly creamy and decadent dessert.
Ingredients & Substitutions
- Cashews – You could also use raw Macadamia nuts or blanched almonds.
- Medjool Dates – This is the sweetener in this recipe. It’s important that for this recipe you use Medjool dates and not regular dates for they are juicier and sweeter. Read more about the Medjool dates below.
- Pumpkin Puree – Make sure to get pure pumpkin puree and not pumpkin pie filling.
- Coconut Oil – The coconut oil gives the fudge it’s melt-in-your-mouth texture. Unfortunately, it cannot be substituted.
- Cocoa Powder
- Vanilla Extract
- Spices – You will need cinnamon, nutmeg, allspice, cloves, and salt.
Recommended Equipment
For this recipe you will need either a high-powered blender or food processor. You will also need a 9×5 loaf pan and basic kitchen utensils (<<affiliate links)
Check out the full list of my recommended kitchen tools and gadgets.
Whenever I use a recipe that calls for Medjool dates, I am often asked to clarify. Medjool dates are a fresh fruit rather than typical dates you buy in bulk. This means you’ll typically find them in the produce section at the grocery store. Because they are not dried or processed like typical dates, they have a rich, caramel-like taste with a delicately soft texture.
Medjool dates are one of my favorite fruit sweetener options as they are unprocessed, high in fiber, and add a deliciously creamy texture to any recipe.
How to Make Vegan Freezer Fudge
Step One – Make the Pumpkin Layer
The first step in making this vegan fudge is to make the pumpkin fudge layer. Place all the ingredients in your food processor or high-powered blender and blend until completely smooth.
Pro Tip – If you don’t have a high-powered blender or food processor, you can soak the cashews in hot water for 1 hour prior to blending to get them to cream up better.
Step Two – Make the Chocolate Layer
Clean out the food processor and add the chocolate fudge ingredients. Process until completely smooth and then spoon the chocolate fudge over the top of the pumpkin fudge. Tap the loaf pan a few times on the counter to release any air bubbles and place the fudge in the freezer to set up for at least 2 hours.
If you want to add cacao nibs, sea salt, or peanuts, add them to the chocolate layer now so that they harden into the fudge.
Serving and Storing
Serving – Fudge should be stored in the freezer until ready to eat. When ready, let thaw 5-10 minutes before eating.
Storing – Store in an airtight container in the freezer for up to 2 months
Tips and Tricks
- Make sure to get your fudge layers completely smooth. This is best done in a VitaMix or similarly high-powered blender.
- Make sure your coconut oil is completely melted. This provides a liquid to the fudge that makes it blend smoothly. As it sets up in the freezer, the coconut oil will solidify and provide fudgy texture.
- Make sure your fudge is completely frozen before cutting them. Cut them into 12 pieces with a hot, sharp knife.
- Don’t refrigerate fudge. This fudge should be stored in the freezer until ready to eat. When ready, let thaw 5-10 minutes before eating.
- Flavor them as you please and top them when the chocolate is still a bit wet so that the toppings stay on your fudge
More Vegan Candy Recipes
- 3-Ingredient Vegan Chocolate Truffles
- Chocolate Peanut Butter Cup Fudge
Vegan Pumpkin Fudge
Ingredients
Pumpkin Layer
- 5 large Medjool dates, pitted
- 1 cup pumpkin puree
- 1/4 cup raw cashews
- 1 tsp. cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp. allspice
- 1/8 tsp cloves
- pinch of salt
- 1/2 cup coconut oil, melted
Chocolate Layer
- 1/2 cup raw cashews
- 5 large Medjool dates, pitted
- 1/3 cup pumpkin puree
- 6 tbsp. cocoa powder
- 1 tsp. vanilla extract
- 1/2 tsp cinnamon
- pinch of salt
- 1/2 cup coconut oil, melted
Instructions
- Line a 9x5 loaf pan with parchment paper so that it hangs over the side. Set aside.
- In a high-powered blender or food processor combine all the ingredients for the pumpkin layer. Blend until very smooth. Once the pumpkin fudge is creamy and smooth, spread it evenly onto the bottom of your prepared loaf pan. Place in the freezer while making the chocolate layer.
- Clean out the food processor and prepare the chocolate layer in the same way as the pumpkin layer. Spread onto the chilled pumpkin layer and return to the freezer for at least 2 hours.
- When frozen all the way through, cut the fudge into 12 pieces using a sharp, hot knife. Serve immediately. Uneaten fudge should be stored in the freezer.
Notes
- Make sure to get your fudge layers completely smooth. This is best done in a VitaMix or similarly high-powered blender.
- Make sure your coconut oil is completely melted. This provides a liquid to the fudge that makes it blend smoothly. As it sets up in the freezer, the coconut oil will solidify and provide fudgy texture.
- Make sure your fudge is completely frozen before cutting them. Cut them into 12 pieces with a hot, sharp knife.
Hi, I’m Sarah. I’m a 14-year (and counting) vegan, professionally trained photographer, former pastry chef, founder of My Darling Vegan, and author of the
Barbara Ravid says
If I want to bring this to someone’s house for thanksgiving, do you suggest cutting it up before I go and then putting it in the host’s freezer until dinnertime, or it will be okay from my freezer to her house and then out at room temperature during the meal?
Sarah says
I would cut it before time and keep it in the host’s freezer until it’s dessert time. Then pull it out 10-20 minutes before.
Jen Gedmin says
Hi Sarah,
This is more of a request than a comment… First of all, I love your blog. I have been making the recipes you post for years… yours is one of my go-to blogs.
I will surely try this updated pumpkin chocolate fudge recipe! But I do have a strange request… my family has used the original recipe you posted (for pumpkin chocolate fudge) to make pumpkin chocolate pie… or sometimes just pumpkin pie. We just cut the coconut oil in half and put it in a crust.
Anyhow… would it be possible to get the old recipe as well? I never wrote it down anywhere… I just went to your blog when it was needed.
Thanks for all the wonderful recipes!
Jennifer
Sarah says
Hey Jennifer,
Here are the original measurements:
Pumpkin Layer
1 cup pumpkin puree
5 medjool dates, pitted
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp allspice
1/8 tsp cloves
pinch of salt
1/2 cup coconut oil, melted
Chocolate Layer
1 large banana, very ripe
3 medjool dates, pitted
6 tbsp cocoa powder
1/2 tsp coffee, finely ground
1/2 tsp cinnamon
1 tsp vanilla
pinch of salt
1/2 cup coconut oil, melted
Jen says
Thank you! I will try the updated one as well. You can never have too much pumpkin chocolate fudge.