Raw Pumpkin Fudge

 I was craving fudge, however, not the chocolate variety.  Not that I do not like chocolate, but when it comes to raw fudge, I tend to enjoy the ones with fruit and other vanilla based flavors more the vanilla girl I am.  I decided to make a seasonal fudge this time and go for pumpkin spice.
I flavored it with fresh ginger, and lots of spice just like pumpkin pie, and that is what it reminded me of. I drizzled it with a little chocolate to make it pretty and it was pure deliciousness. Honestly, it is hard to just eat one piece it is pretty addictive.  The best part about this recipe is it is simple and takes little time to prepare.  If you didn't want to do the drizzles, you could press pecans into the top of this fudge as well.
Raw Pumpkin Fudge
Makes 12 pieces
1 cup cubed sweet winter squash or carrots*
1 cup coconut butter
¼ cup  raw coconut nectar or maple syrup
2 tsp fresh ginger
2 tsp cinnamon
1 tsp cardamom
1/4 tsp nutmeg
1/4 tsp cloves
a pinch sea salt
1 tsp maple extract
1 tsp pure vanilla extractRaw  dark chocolate:
1/4 cup raw coconut oil, warmed to liquid
1/4 cup plus 2 Tbsp cup raw cacao powder
2 Tbsp raw coconut nectar or maple syrup
a pinch sea salt

White chocolate:
1/4 cup raw coconut butter, liquefied
1 tsp raw coconut nectar or maple syrup
1 tsp pure vanilla extract
3-4 Tbsp filtered water or as needed

To make the fudge, combine all ingredients in a high speed blender and puree until smooth.  Spread out onto a foil lined sheet, about 1 inch thick, and place in the freezer to harder, about 30 minutes. Cut into desired shapes with a cookie cutter (or just squares, in which case you will have more).

Meanwhile, to make the chocolate drizzle, whisk together all ingredients until smooth.

To make the white chocolate drizzle, whisk together the coconut butter, nectar, vanilla and a few Tbsp water until it is a glaze consistency (it may get clumpy, but it will smooth out when enough water is added if too thick add another Tbsp of water or 2).
Drizzle the dark chocolate over the fudge (it is easier if you put it in a ziplock back with the corner cut off and drizzle it), then the white glaze (same as the dark chocolate).  Place the fudge in the freezer to set the drizzles for about 15 minutes.  Store fudge in the fridge.

*I used kabocha squash here as it is sweeter than pumpkin. Carrots can also be used because they are easier to work with and nobody will know it is not pumpkin trust me.  If you want to use actual pumpkin you can, but be aware that it does not taste as sweet raw as the other 2 options so you may have to sweeten a little more.

Print Friendly, PDF & Email
(Visited 1 times, 1 visits today)
About the Author

I am a vegan girl who loves to make healthier desserts and dishes with lots of veggies. Recipes are meant to be shared, that is why I started blogging!

    • October 21, 2013 at 18:05

      You are so welcome :)! I hope you enjoy them!

  1. Anonymous
    November 3, 2013 at 17:12

    I made this last nite & both my husband and I are officially obsessed! What an amazing idea to use carrots rather than pumpkin. I could never make raw pumpkin desserts because I hate the taste of raw pumpkin, but using sweet carrots works beautifully. Thank you so much!!!!!!!!!!!!! I can satisfy my pumpkin cravings now :-)

Leave a Comment