Thanksgiving is over. Right now all the stores are switching from Thanksgiving to Christmas decorations overnight and we will wake up with belly’s still full of tofurkey to the celebration of Christmas time. But wait, what about all those Thanksgiving leftovers? I would like to savor this holiday just a few days longer while munching on lentil loaves with mushroom gravy for lunch the next few days. And if you are anything like me and aren’t quite ready to say goodbye to the pumpkin, I have just the thing for you.
Before I dive into chocolate peppermint bark and salted caramel truffles, I have one last recipe to celebrate the fall harvest: Chocolate Pumpkin Fudge
Sugar-Free Chocolate Pumpkin Fudge
makes 24
Pumpkin Layer
1 cup pumpkin puree
5 medjool dates, pitted
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp allspice
1/8 tsp cloves
pinch of salt
1/2 cup coconut oil, melted
Chocolate Layer
1 large banana, very ripe
3 medjool dates, pitted
6 tbsp cocoa powder
1/2 tsp coffee, finely ground
1/2 tsp cinnamon
1 tsp vanilla
pinch of salt
1/2 cup coconut oil, melted
Lightly spray a mini muffin pan and set aside.
In a food processor combine all the ingredients for the pumpkin layer other than the coconut oil. Blend until very smooth. With motor running, slowly add coconut oil. Process until combined.
Fill a piping bag or ziplock bag with the pumpkin fudge and pipe it into the mini muffin tins, filling up half way. Place in freezer while mixing the chocolate fudge.
Prepare choocolate layer in the same way you prepared the pumpkin. Note: the coffee in the recipe does not add a coffee flavor, it just makes the chocolate darker and richer. Pipe the chocolate on top of the chilled pumpkin layer, filling to the top. Return to freezer for 1 hour or until hard.
When ready to remove, run a sharp knife around the edge. Using the knife as a lever, pop the fudge out from the bottom. Let thaw 15-20 minutes before eating. Store in refrigerator for 5 days or freezer for up to a month.
Enjoy!
I hope everyone had a thankful Thanksgiving! What was the best thing you ate yesterday?
I had a tie. Between my mom’s sweet potatoes with toasted hazelnuts and my chocolate pumpkin mousse cake, I just couldn’t decide.
Thanks for stopping by! The Sweet Life is a vegan food blog combining my love for good food, beautiful pictures, and compassionate eating. I am a long time vegan, trained in both photography and French Patisserie, excited to share my passions. Take a look around and enjoy The Sweet Life
These look amazing! Always love your posts!
Yum. Sugar free without nasty fake sweeteners! I can’t wait to make this!
I HAVE to make some of these! Perfect because I am vegan and also no sugar or dreadful sweeteners – PERFECT!!!!!!!!!
This recipe looks amazing and I’d love to try it. We don’t drink coffee..can I use chicory as a substitute?
I’m not sure because I’ve never tasted chicory. You could try it or just omit the coffee all together. It’s not necessary.
Thanks, Sarah – chicory is a non-caffeine coffee substitute.. I’ll try it without.
My husband and I have been vegetarians for almost three years and are currently trying to become fully vegan. Dessert is the thing I have the most trouble with. I came across your blog a week ago and decided to try this recipe. After a taste test, my husband said this was the best dessert I’ve ever made! Thank you for sharing your vegan recipes and making it so much easier for people with sweet tooth to continue on this journey to become vegans!
This comment made my holidays cheerier!
What can I use instead of the medjool dates
Because the dates in this recipe are primarily for sweetener, regular dates should work all right. Although you’ll want to use more than the recommended amount because regular dates are much smaller than Medjool. You would probably want to double the amount if using regular dates. This will of course change the texture slightly, but i doubt enough to be too noticeable. Good Luck!