A healthy and wholesome no-bake treat. Gluten-free, dairy-free, and refined sugar-free!
I just love no-bake treats because of how simple they are! These No-Bake Pumpkin Fudge goodies are filled with clean, simple ingredients and naturally sweetened with Medjool dates. I also added chocolate chips (and some coarse salt) on top for some added fun, although it’s not totally necessary. But who doesn’t need a few chocolate chips in their life!?
This quick little recipe is naturally gluten-free, dairy-free, refined sugar-free and vegan. If you do add chocolate chips and want to ensure the recipe is gluten-free/dairy-free/refined sugar-free/vegan, make sure you choose the appropriate chocolate chips! The ones I used in this recipe were the Enjoy Life Foods Chocolate Mega Chunks which are dairy-free/gluten-free/vegan but do have some cane sugar. These Lily’s Dark Chocolate Chips are refined sugar-free. You could also add on chunks of a Hu Kitchen Chocolate Bar which sounds phenomenal – they are gluten-free/dairy-free/refined sugar-free/vegan.
Alright, that’s enough food sensitivity talk….let’s get into the recipe!
Ingredients for No-Bake Pumpkin Fudge:
- Pumpkin puree
- Pecans
- Coconut flakes
- Coconut oil
- Medjool dates, pitted
- Pumpkin spice
- Optional toppings: chocolate chips and coarse sea salt or Himalayan pink salt.
How to Make No-Bake Pumpkin Fudge:
I love no-bake treats because all you need to do is throw the ingredients into a food processor and blend! This is the food processor I’ve used for a while and I really love it – it’s pretty affordable and works great.
To make these yummy treats, start by blending all of the ingredients into a food processor until mixed. Then add the mix to a 9″ x 5″ loaf pan lined with parchment paper and spread it out so it’s all even. Add chocolate chips and/or coarse salt if desired, but I highly recommend it!
Scroll down to get the full recipe or pin it for later!
No-Bake Pumpkin Fudge
A healthy and wholesome no-bake treat. Gluten-free, dairy-free, and refined sugar-free!
- Prep Time: 10 mins
- Total Time: 10 minutes
- Yield: 8 large squares 1x
Ingredients
- 1/3 cup pumpkin puree⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 2 cups pecans⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 1/4 cup coconut flakes⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 1/4 cup coconut oil⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 5 medjool dates, pitted⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 1/2 – 1 tsp pumpkin spice, depending on how strong you like it⠀⠀⠀⠀⠀⠀⠀⠀⠀
- Optional for toppings, if desired: chocolate chips + coarse salt⠀
Instructions
- Blend all ingredients in a food processor until combined.⠀⠀⠀⠀⠀⠀⠀⠀⠀
- Add mix to a 9″ x 5″ loaf pan with parchment paper and spread out so it’s all even. Add chocolate chips and coarse salt if desired.⠀⠀⠀⠀⠀⠀⠀⠀⠀
- Put in the freezer for 1-2 hours, chop into squares and then it’s ready to go!
Notes
You can keep in the freezer or if you like it softer you can keep in the fridge.
*Please note this page uses affiliate links. This means that I may earn a small commission for purchases made using these links (at no additional cost to you). All products that I share are products I use, love, and recommend.