Print

Indulge in the Creamy Medjool Date Pumpkin Fudge Recipe

Medjool Date Pumpkin Fudge 5 Steps Easy Delicious
Print Recipe

Medjool Date Pumpkin Fudge is a decadent and healthy treat that’s perfect for the fall season. Made with natural Medjool dates, creamy cashew butter, and aromatic pumpkin puree, this fudge is a delightful blend of flavors and nutrients. Packed with fiber, healthy fats, and natural sweetness, it’s a guilt-free indulgence that will satisfy your cravings without compromising your wellness goals.

Ingredients

Scale
  • 2 cup Natural Delights® pitted Medjool dates
  • 1 cup cashew butter (or nut/seed butter of choice)
  • 1/2 cup pumpkin puree
  • 1 tablespoon pumpkin pie spice
  • 1/2 teaspoon salt (omit if nut butter is salted)
  • 2 tablespoon coconut oil or non-dairy milk, as needed
  • 1/2 cup dark chocolate chips, melted

Instructions

1. 1. Soak pitted Medjool dates in warm water for 10 minutes if they’re firm, then drain well.

2. 2. In a food processor, blend dates, cashew butter, pumpkin puree, pumpkin pie spice, and salt until smooth and creamy.

3. 3. If the mixture is too thick, add coconut oil or non-dairy milk, 1 tablespoon at a time, until it blends smoothly.

4. 4. Line an 8×8-inch pan with parchment paper and spread the mixture evenly into the pan.

5. 5. Pour melted dark chocolate over the top and spread evenly.

6. 6. Refrigerate for at least 2 hours or freeze for 30–45 minutes, until firm.

7. 7. Cut into squares and enjoy! Store leftovers in the refrigerator or freezer for best texture.

Notes

Medjool Date Pumpkin Fudge can be stored in the refrigerator for up to 1 week or in the freezer for up to 3 months. For best texture and flavor, it’s recommended to store the fudge in an airtight container.

Nutrition

Keywords: pumpkin, fudge, vegan, gluten-free

Find it online: https://www.basterecipes.com/medjool-date-pumpkin-fudge/