Goal muscle_building

Total time 20 mins

Difficulty Easy

Nutritional value (per portion)

kcal 331

Protein 6 g

Fat 25 g

CARBOHYDRATES 20 g

Ingredients …

16 Person Persons

You will need

For the pumpkin fudge:

0.5 hokkaido/red kuri/sunshine squash

1 tsp pumpkin pie spice

125 ml coconut milk

70 g almond butter

1 tbsp Coconut oil

Coconut oil

The best choice for cooking and general health

4.8/5

6.9900

320g jar
()

For the fudge base:

125 g pecans, roasted

125 g cashews

125 g Coconut Chips

Coconut Chips

The snack straight from the tropics

4.6/5

2.9900

60g
()

90 g Instant Oats

Instant Oats

The most natural weight gainer ever

4.6/5

9.9900

1000g
()

1 tbsp Coconut oil

Coconut oil

The best choice for cooking and general health

4.8/5

6.9900

320g jar
()

1 tbsp cocoa powder

175 g dried, pitted dates

For the chocolate layer:

200 g dark chocolate

Vegan Pumpkin Chocolate Fudge

an irresistible sweet snack for the fall

By: Anne-Sophie Hoffman

Why trust us?

When you start feeling the urge for something sweet creeping up, our homemade chocolate fudge is gonna hit your sweet spot. It’s vegan, and gets its creaminess from the pumpkin puree. It’s sweetened with dates. This is a perfectly well-balanced snack for cold autumn and winter days, with all the pleasures of fall put together into one perfect bite.

Preparation

Ingredients:
0.5 pumpkin

Cut the pumpkin into bite-sized pieces, discarding the seeds and pulp. Put into a pot of boiling water and cook for 10-15 minutes, until soft.
Ingredients:
175 g dates, 1 tbsp cocoa powder

Now make the base of the fudge: Put the dates and cocoa powder into a strong blender and blend until smooth.
Ingredients:
125 g pecans, 125 g cashews, 125 g Coconut Chips, 90 g Instant Oats, 1 tbsp Coconut oil

Add the other ingredients for the fudge base to the blender. Mix well.
Line a baking dish with parchment paper. Using moist hands, spread the fudge inside and flatten the top.
Put the fudge into the freezer.
Ingredients:
1 tsp pumpkin spice mix, 125 ml coconut milk, 70 g almond butter, 1 tbsp Coconut oil

Now make the pumpkin layer: Once the soft pumpkin pieces have cooled, put them and the other ingredients into the blender. Blend until smooth.
Smooth the pumpkin puree on top of the fudgy base. Put the baking dish back into the freezer and let it harden for at least 1 hour.
Ingredients:
200 g dark chocolate

Once the pumpkin layer has cooled and hardened, melt the chocolate with a double boiler and spread it on top of the layered fudge. Wait about 5 minutes for the chocolate to solidify again. Now you can cut your chocolate fudge into delicious bites! Share it with friends for a treat, or keep it all to yourself if you're the tricky type.
Enjoy!

Our tip: Chocolate fudge, cookie dough fudge, & more

Whether you're making chocolate fudge or cookie dough fudge, any of these sweet treats will make your day sweeter.

Tip 2: Make your own pumpkin spice mix

If you can't find pumpkin spice mix, make your own. Try a mix of 1 tablespoon ground cinnamon, 1 teaspoon ground ginger, 1 teaspoon ground nutmeg, and 1 teaspoon ground allspice or cloves together.

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