Vegan Pumpkin Fudge

Pumpkin Spice Fudge Recipe

You definitely don’t need butter to make fudge! This was an experimental recipe like a lot of the recipes I come up with. I really wasn’t sure what it was going to turn out to be, but when I let it cool and tasted it I realized it looked and tasted a lot like fudge.

Vegan Pumpkin Fudge

Thanks to the boiled squash and white beans the creaminess of the fudge is evident. The oat flour makes it nicely crumbly. The date, walnut and vanilla combination makes it taste a lot like caramel. Now, add your pumpkin spice! The outcome is nothing short of heavenly autumn yumminess.

I present to you my Creamy and Crumbly Vegan Pumpkin Spice Fudge! These are also high carb and low in fat as long as you don’t eat too much of them. Don’t worry though; they’re filling. What more can you ask for in a fudge recipe?

Another great aspect of this recipe is that it doesn’t require using sugar. You certainly can, but adding dates helps with the fudgy texture. It’s not exactly a simple recipe but it’s not hard to make either. It takes a bit of effort to get it right, but it’s worth it. These can be served as finger food, or you can snack on them. I would have them for breakfast when I’m in a hurry to leave the house, or eat them while travelling. They’re super easy to carry around and not messy.

Vegan Pumpkin Fudge

Here’s my super delicious creamy and crumbly vegan pumpkin spice fudge recipe.

Ingredients
1 cup dry white beans
1 medium-large butternut squash or 4-5 cups of cubed butternut squash
20 large medjool dates
4 1/2 – 5 cups oat flour
1 cup walnut meal
2 tablespoons vanilla essence
3 tablespoons ground cinnamon
1 tablespoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon allspice
3/4 cup water, divided
Directions
1- Wash and soak beans overnight.
2- Drain beans and toss into pot. Cover bean with water and bring to the boil. 
3- Leave them to cook over low heat for 30-40 minutes or until cooked.
4- Meanwhile, wash and chop squash and toss into a pot. Cover with water and bring to the boil. Cover and leave it to cook over low heat for 20 minutes.
5- When beans are done toss them into a blender along with 1/2 cup water. Pit and add dates, vanilla, cinnamon, ginger, nutmeg and all spice and process them until you get a sauce-like consistency. Pour it into a large bowl.
6- When squash is done peel the chopped pieces and toss into blender. Add 1/4 cup water and process until you get a a thick creamy dip-like consistency. Pour it into the same bowl that has the bean and date sauce.
7- Add oat flour and walnut meal and thoroughly mix everything together.
8- Preheat oven to high heat for 15 minutes.
9- Line a rectangular baking dish with parchment paper and pour batter into it and spread it out evenly.
10- Put dish onto the middle tray of the oven.
11- Let it bake over low heat for 60-90 minutes or until done. You’d want it to be moist and a tiny bit crumbly.
12- Let it cool, then cut into cubes or any shape you’d like.
13- Serve.
Tips
1- You can use any type of dates.
2- You can use more dates if you want your fudge to be sweeter.
3- You can make your own oat flour by processing it in a food processer or a nut grinder.
4- You can make your own walnut meal by grinding whole walnuts.

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