These little bites are perfect for any occasion. They are so fudgy and delicious with crunchy nuts, creamy frosting, and snappy chocolate drizzle!

    I made them to celebrate autumn and all the celebrations are better done with chocolate. I couldn’t think about more autumnal veggie than pumpkin as well. And honestly, all the flavors go so well together, using pumpkin puree only contributes to fudginess and not overpowering the taste. I love to make them really special and add a frosting on top. You can skip it and they will taste amazing only with a dust of cacao but I think it really worth it putting extra ten minutes of work and getting wow looking raw dessert that is good for you!


Pumpkin fudge

Prep Time 20 mins
Total Time 20 mins
Course Dessert, Snack
Servings 8 people


  • 200 grams soft dates
  • 150 grams mashed pumpkin
  • 50 grams cacao powder
  • 30 grams coconut oil
  • 80 grams chopped walnuts
  • 1 tbsp pumpkin spice

For the ganache

  • 50 grams dates
  • 50 grams cooked pumpkin
  • 30 grams cacao powder
  • 30 grams melted coconut oil
  • 100 grams almond or hazelnuts milk
  • Pinch of salt


  • Make sure that everything is at the room temperature and coconut oil is melted before starting.
  • Put everything in the food processor and blend till completely smooth.
  • Transfer to your container lined with a baking parchment, sprinkle with chopped walnuts and refrigerate overnight or pop in the freezer for 1 hour.
  • Remove from the tin by pulling the edges of baking parchment, dust with cacao if desired or frost with a ganache and cut in the squares. Keep them in the freezer for best results.
  • For the ganache
  • Everything should be at the room temperature before you start blending. First blend dates and plant-based milk till smooth add the rest of the ingredients and process till everything is evenly incorporated.
  • Place in the fridge to set or use straight away!

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