Chocolate, peanut butter, pumpkin, fudge, more peanut butter, more chocolate… all make for a pretty tasty snack! I made this chocolate peanut butter pumpkin fudge the other day, and what can I say — it’s simple, delicious, soft and fudgey, and if you love chocolate and peanut butter, and quick little treats, this recipe is for you :)
I initially planned to just have it as a brownie fudge sort of a treat on a day when chocolate was on my mind a lot. But then once it was made, I thought it needed to be more peanut buttery somehow. Of course I reached for the quickest fix — more of the lovely creamy peanut butter I used inside the fudge. Instant peanut butter snacking mode mission accomplished :P The fudgey brownie-like bottom with creamy peanut butter make for a delicious duo — no fancy / fussy frostings required :)
I also snuck some pumpkin in there. It’s not super noticeable in flavor, but secret veggies in a dessert are always a bonus, right? ;) If you can’t find / make pumpkin puree then a mashed, soft sweet potato would work well here too, I imagine.
P.S. The serving slices pictured are also quite large — feel free to cut them up into smaller pieces for more servings if you prefer.
This vegan and gluten-free chocolate peanut butter pumpkin fudge is a quick and simple way to enjoy a delicious rich chocolatey and peanut-buttery treat.
- 3 cups almond flour
- 1 cup dates, pitted
- 4 tbsp cocoa powder
- 4 tbsp pumpkin puree
- 4 tbsp smooth natural peanut butter
- 4 tbsp maple syrup
- 1 tsp pure vanilla extract
- ¼ tsp salt
- Process all base ingredients in a food processor until the mixture is combined and begins to stick together and form a ball.
- Line a freezer-safe container (I used a small bread pan that’s 6″ x 3″, but anything of a similar size will work) with parchment paper along the base and sides.
- Transfer the mixture into the prepared container and press down into a flat shape. Make sure to press the mixture down well — I used the back of a spoon initially to compress it, then covered with another piece of parchment and ran a flat-bottomed object along the top to smooth out the top and press the mixture down even more.
- Freeze for 3-4 hours to set. Cut into slices and when ready to eat top with some peanut butter and cacao nibs and enjoy!*
*Store leftovers in the freezer in a covered container.
Disclaimer: this recipe contains affiliate links to the following products: almond flour, dates, cocoa powder, pumpkin puree, peanut butter, maple syrup, vanilla extract, salt, cacao nibs, food processor.