... Vegan Pumpkin Fudge Recipe | Dance of Stoves

Vegan Pumpkin Fudge Recipe

Pumpkin fudge | danceofstoves.com #vegan
My concept of sweets was very different years ago, I thought they were much more complicated to make, that they took a lot of time and that it was difficult to get a healthy and tasty version, but I was very wrong! 

Also Read: Vegan Pumpkin Macaroni And Cheese

Also Read: 9 Vegan Recipes With Pumpkin

Many threats are ready in 10-15 minutes and are also incredibly delicious, like this pumpkin fudge.

Also Read: Vegan Miso Soup Recipe

It's pumpkin time, and we love it; that's why you will see it on the blog in future recipes. As it is sweet, it is ideal for naturally sweetening recipes and for making desserts.

Also Read: Deluxe Potatoes With Dipping Sauce

To make this recipe, you have to crush all the ingredients (if possible in a food processor, although a blender can also work, recommend that you add them little by little), put the mixture in a mould and store it in the freezer until stiff. 

Also Read: How To Make Vegetable Noodles - Step By Step

Also, Read Cocoa And Hazelnut Cream. Nocilla Or Homemade Nutella

It is a perfect recipe for people who do not have much time, and it is a snack, appetiser or sweet made with healthy and natural ingredients.

Also Read: How To Make Vegan Cheese - Step By Step

Process pumpkin fudge | danceofstoves.com #vegan

  • Instead of almond butter, you can use any other nut butter or more coconut oil.
  • I don't know if the recipe will come out with other types of dates because Medjools are much stickier, but you can try soaking them the night before and adding more almond butter or more coconut oil.
  • The spices are optional; you can substitute them, eliminate them or add others that you like.

Vegan Pumpkin Fudge | danceofstoves.com #vegan

Cuisinart FP16DCE Food Processor

Pumpkin Fudge Recipe | danceofstoves.com #vegan
Pumpkin Fudge

Vegan Pumpkin Fudge Recipe | danceofstoves.com #vegan
This pumpkin fudge is ideal for those who do not have much time to cook but want a rich sweet made with natural ingredients.

  • Author: Dance of Stoves
  • Preparation: 15 mins
  • Total: 15 minutes
  • Servings: 9 (1x), 18 (2x), 27 (3x)
  • Category: Dessert, Sweet
  • Cuisine: Vegan, Gluten-Free

Ingredients SCALE (1x)

  • 1 cup raw pumpkin, diced (175 g)
  • 1/4 cup of coconut oil (55 g)
  • 1/2 cup of almond butter (125 g)
  • 1/2 cup of coconut milk (114 g)
  • 20 Medjool dates, pitted
  • One teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground ginger

Ingredients SCALE (2x)

  • 2 cups raw pumpkin, diced (350 g)
  • 1/2 cup of coconut oil (110 g)
  • 1 cup of almond butter (250 g)
  • 1 cup of coconut milk (228 g)
  • 40 Medjool dates, pitted
  • Two teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger

Ingredients SCALE (3x)

  • 3 cups raw pumpkin, diced (525 g)
  • 3/4 cup of coconut oil (165 g)
  • 1 1/2 cup of almond butter (375 g)
  • 1 1/2 cup of coconut milk (342 g)
  • 60 Medjool dates, pitted
  • Three teaspoon ground cinnamon
  • 3/8 teaspoon ground nutmeg
  • 3/8 teaspoon ground ginger


  1. Put all the ingredients in a food processor and process until you get a mixture like the one in the second photo.
  2. Pour the mixture into a baking dish lined with parchment paper (this makes it easier to remove).
  3. Store the container in the freezer for at least 3 hours or until the fudge is completely hard.
  4. Unmold, remove the paper and chop the fudge. If it's hard, wait a few minutes. You can take it as is or decorate the portions with seeds, nuts, dried fruits, etc. We add pumpkin seeds and raisins.
  5. Store in the freezer and remove the portions that you will consume a few minutes before so that they are not so hard (the time may vary depending on the temperature).


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