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vegan, gluten-free, easy, paleo, fruit-sweetened, candy, sweet · October 29, 2018

Medjool Date Pumpkin Fudge

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Healthier pumpkin fudge with Medjool dates, pumpkin, cashew butter, and dark chocolate. The perfect easy, vegan and paleo, melt in your mouth Halloween treat!

Medjool Date Pumpkin Fudge

THIS POST IS SPONSORED BY NATURAL DELIGHTS®

You knew I had to sneak in one more needlessly cute pumpkin thing before Halloween. It would be wrong to leave you hanging without the perfect kid/party/you-and-your-festive-adult-self treat for the big day. But don’t worry, there’s an option that isn’t smiling at you included too.

This is the ultimate cheater’s method for making fudge. There is no boiling of (and 90% chance of burning oneself with) sugar. There is no microwaving of milk. There is no double-boiler melting of chocolate. There isn’t even any sugar.

If you are currently thinking: Wait can we even call this fudge though? Just hear me out.

Because it is rich. And it has all the right mouthfeel qualities that makes fudge fudge. And it is the best the best thing to happen to your freezer since ice cream season ended. Say hello to Medjool Date Pumpkin Fudge.

Medjool Date Pumpkin Fudge

Things you need to make pumpkin fudge:

  • Pumpkin. Duh.
  • Medjool dates. The star of this recipe really. These beauties are what bind, thicken, and bestow their sweet caramel magic on our fudge without any refined sugar…it’s basically witchcraft.
  • Cashew butter. Or any nut or seed butter, but I like the richness and neutral flavor of cashew.
  • Pumpkin pie spice.
  • Salt.
  • Nondairy milk or coconut oil. To get that food processor traffic-jam moving again if necessary.
  • Chocolate chips. Optional, only if you want to chocolate dip and take things to the next pumpkin fudge level.

And a pumpkin mold if you are going the extra cute route. Or a pan and parchment paper if you don’t care about shape and just want the fudge to your face faster.

Medjool Date Pumpkin Fudge

I used my favorite Medjool dates from Natural Delights® – the yellow package which means already pitted which means I AM LAZY – because they are always the squishy-sweet freshest. For a recipe like this without a lot of liquid blended in, you need Medjool dates that are squishy and soft without soaking (extra water may make the fudge more icy after freezing).

And if the dates are already pitted, this recipe takes less than 10 minutes of actual effort:

  1. Combine everything in a food processor.
  2. Process. Stir. Process. Stir. It will get stuck, so help it along with a spatula and a few spoonfuls of coconut oil or non-dairy milk as needed.
  3. Press into a pan or mold.
  4. Freeze until firm.
  5. Chocolate dip if desired. Or just eat already!

When it comes to easy + pumpkin, no one can ever say I don’t deliver (says the girl who has only posted one non-pumpkin thing in over a month…too much?)

Medjool Date Pumpkin Fudge

A few other DIY (healthier) Halloween treat ideas:

  • Peppermint patties > No-Bake Mint Chip Cookies
  • Snickers > Peanut Salted Caramel Mousse Bars
  • Crunch bar > Chocolate Superfood Crunch Cups
  • 3 musketeers  > Salted Chocolate Truffle Bars
  • Twix > Chocolate Caramel Crunch Cups

But between you and me, these fudge pumpkins are cuter than that whole list combined…shhhhh!

Medjool Date Pumpkin Fudge

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Medjool Date Pumpkin Fudge

★★★★★ 4.7 from 3 reviews
  • Author: Natalie
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 12 servings 1x
  • Category: dessert
  • Method: no bake
  • Cuisine: american
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Description

Healthier pumpkin fudge with Medjool dates, pumpkin, cashew butter, and dark chocolate. The perfect easy, vegan and paleo, melt in your mouth Halloween treat!


Ingredients

Scale
  • 2 cups (400g or ~20) Natural Delights® pitted Medjool dates
  • 1 cup (250g) cashew butter (or nut/seed butter of choice)
  • 1/2 cup (125g) pumpkin puree
  • 1 tbsp pumpkin pie spice
  • 1/2 tsp salt (omit if nut butter is salted)
  • 2–4 tbsp coconut oil or non-dairy milk, as needed
  • 1/2 cup dark chocolate chips, melted

Instructions

  1. Combine all the ingredients in a food processor.
  2. Blend, stopping to stir and adding coconut oil or milk as necessary until smooth.
  3. Press into a pan lined with parchment paper or silicone mold.
  4. Freeze overnight.
  5. Slice into squares and dip in melted chocolate if desired.
  6. Enjoy!
  7. Keep leftovers in the freezer for up to 2 weeks.


Nutrition

  • Serving Size: 1 square
  • Calories: 260
  • Sugar: 22g
  • Fat: 15g
  • Saturated Fat: 4g
  • Carbohydrates: 32g
  • Fiber: 3g
  • Protein: 5g

Keywords: vegan, paleo, healthy, halloween, no bake, easy, dessert, snack

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Medjool Date Pumpkin Fudge

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In: vegan, gluten-free, easy, paleo, fruit-sweetened, candy, sweet · Tagged: chocolate, halloween, medjool dates, no-bake, video, dairy-free, pumpkin spice, sugar-free, cashew butter, paleo

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Comments

  1. Selene-Jade McCaulay says

    October 29, 2018 at 9:25 am

    “Ah, she’s squeezing in one last pumpkin recipe.” I really thought these words this morning when I visited your site! Predictability isn’t very bad 😉

    Reply
    • Natalie says

      October 29, 2018 at 9:35 am

      Hahaha!! Just had to do it😂 Although there will probably be a pumpkin pie sometime next month still!

      Reply
      • Selene-Jade McCaulay says

        October 29, 2018 at 9:37 am

        Thank goodness! I am not ready to give up pumpkin (I just got a new jar of pumpkin pie spice yesterday).

        Reply
        • Natalie says

          October 29, 2018 at 9:41 am

          Haha okay good, because I’m not really ready to stop either🎃😂

          Reply
  2. Sarah-Beth Hatton says

    October 29, 2018 at 12:49 pm

    ‘best thing to happen to your freezer since ice cream season ended’ WAIT WHAT ICE CREAM SEASON IS OVER????? Tell that to the massive nice cream milkshake I’m currently drinking 😉

    Reply
    • Natalie says

      October 30, 2018 at 9:30 am

      Bahahahaha😂😂 Girl you get me! I’ve still been eating ice cream pretty much daily here too, but I thought maybe that was just me and my weird florida ways…good to know I’m not the only one😉

      Reply
  3. Telma says

    October 29, 2018 at 4:38 pm

    Hi, just a question: what pan size did you use?
    Thanks xx

    Reply
    • Natalie says

      October 30, 2018 at 9:29 am

      This is the pan I used: https://crate.us/2CR68Ye It’s 9×6, but a loaf pan would work too!

      Reply
  4. Brittany Audra @ Audra's Appetite says

    October 29, 2018 at 9:48 pm

    I recently made a chocolate peanut butter fudge using dates as the base, and it was SO GOOD! Cannot wait to try this pumpkin version perfect for fall 🙂

    Reply
    • Natalie says

      October 30, 2018 at 9:24 am

      OMGGGGGG! Why didn’t you share some of that tart with me though?? That sounds incredible with dates, mmmm so much you can do with those squishy delicious fruits😋

      Reply
  5. Miki says

    October 29, 2018 at 11:51 pm

    those squished pumpkin faces are so cute. I keep laughing at them

    Reply
    • Natalie says

      October 30, 2018 at 9:24 am

      Hahaha ikr😂 I can’t help but get a little over the top cute for the holidays🎃🎃

      Reply
  6. The Vegan 8 says

    November 1, 2018 at 11:54 am

    Here she is, the date queen! Haha! All hail to the date queen, omg, girl, for real…these fudge just may turn me into a date lover. They. Look. Insane. And those spooky Halloween faces, I just die over…they are so freaking cute, that pumpkin mold I gotta have now. I hate that October is over because you have been on like the most epic pumpkin streak EVER, haha! Don’t end it now, lol. I’m totally on board with this no cook fudge too because honestly, if it looks and tastes like fudge, who cares what the method is! The easier, the better in my book. They look so rich and so thick and just how I like my fudge. I do not care one iota either about it being November. I honestly have so much pumpkin in my pantry and will be continuing the pumpkin baking, ha. You nailed it again Natalie!!

    Reply
  7. Nicole says

    November 1, 2018 at 6:50 pm

    Is this fudge recipe meant to be eaten frozen or can you eat it after it sets in the freezer for a while and softens to room temperature?

    Reply
    • Natalie says

      November 1, 2018 at 6:56 pm

      Since there is no coconut oil in it, it needs to be kept frozen it’s too soft at fridge/room temp. I suggest letting it sit out of the fridge for 5 mins or so, that tends to be the perfect consistency in my opinion 🙂

      Reply
  8. Jenn says

    November 5, 2018 at 9:12 am

    Silly question.. what does your pumpkin pie spice have in it? I just found out some contain allspice and others do not. What is the difference between pumpkin spice and pumpkin pie spice? Sorry for the silly questions but I have never used pumpkin or pumpkin spice in anything. I am a serious Newbie!

    ★★★★★

    Reply
    • Natalie says

      November 6, 2018 at 9:28 am

      So pumpkin pie spice and pumpkin spice should be the same thing, although I’ve noticed certain brands vary a little bit too. Mine contains: cinnamon, ginger, cloves, and nutmeg. But a mix with allspice too will be fine, you will probably not even notice a difference 🙂

      Reply
      • Jenn says

        November 6, 2018 at 9:52 am

        Thank you for your response! Very much appreciated!

        ★★★★★

        Reply
  9. Hazel says

    November 13, 2018 at 9:12 pm

    These pictures are everything!! The pumpkins are so cute!

    Reply
    • Natalie says

      November 14, 2018 at 11:02 am

      Hehe aren’t they adorable🤗 Thanks Hazel!

      Reply
  10. Georgie says

    December 7, 2018 at 10:24 am

    Can you use a vitamix instead of a food processor??

    Reply
    • Natalie says

      December 7, 2018 at 10:34 am

      This one is really thick so it’s tricky to do in a blender, it will get stuck most likely. But if you stop and stir it frequently could work!

      Reply
      • Georgie says

        December 7, 2018 at 10:35 am

        Ok I’ll have a think! thank you!

        Reply
  11. Lily says

    December 11, 2018 at 11:19 am

    I was looking for something to use up my jar of ube halaya when I came across this recipe. I substituted about 1 1/4 cups for the dates and it was delicious! It wasn’t clear to me when to add the melted chocolate ans I realized after that it might just be into, like in the photo, but it went into the fudge and tasted great!

    ★★★★

    Reply
    • Natalie says

      December 11, 2018 at 10:03 pm

      Sorry for the confusion! I just dipped the fudge in chocolate after it was set, but I bet it tasted delish mixed in too. It’s hard to mess things up with more chocolate haha. So happy you liked it😊

      Reply
  12. Leanna says

    December 13, 2021 at 4:03 pm

    Hi! It’s me again, so this is the second recipe I’ve made and was not disappointed. I actually mixed and matched – I used this as a filling for your “no-bake chocolate cream pie”. I simply go where the cravings tell me to lol. They went together very well, unfortunately, I only had peanut butter on hand and I can really see the merit to using a more neutral nut butter like your suggested cashew. Nonetheless I have a very tasty no bake chocolate peanut butter pie now. I’m so excited to try more recipes!

    I wanted to again express my appreciation for your page. I am no longer eating a lot of things out of choice because I feel better but I missed baking and still get a sweet tooth. You’ve got my full support for naturally sweet/vegan/grain free & most times if I can oil free recipes. Thanks Natalie!

    Reply
    • Natalie says

      December 13, 2021 at 4:43 pm

      What a delicious recipe mashup idea, that sounds amazing!! And I am SO happy and honored that the recipes are helping you and you are trying so many Leanna😊❤️

      Reply

Trackbacks

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    […] Because there is no Halloween without fudge and pumpkins. These delicious traditional vegan Halloween treats are easy to make and will instantly melt in your mouth. They’re not only super fun and decorative Halloween treats but they’re also some of the easiest to make, and 12 serving is ready in 10 minutes so it’s perfect for those who don’t have a lot of time but still want to make something fun and yummy. To make these easy Halloween snacks visit FeastingOnFruit.com. […]

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