pumpkin chocolate fudge pumpkin chocolate fudge Israeli Kitchen It's fudge with a fall twist. (Photo: Sarah F. Berkowitz)

5-ingredient pumpkin chocolate fudge

Rich, chocolatey and made with incredibly nutritious ingredients – and, as a bonus, vegan.

  • Yield: 20 pieces
  • Prep time: 15 minutes
  • Cook time: 35 minutes

I’ve been trying out many nutritious vegan baking recipes this fall, searching specifically for ones made without sugar, flour or oil. I came upon a 3-ingredient pumpkin brownie that looked good, but tasted awful! One thing led to another, and by the time I was done tweaking that recipe, I had come up with an out-of-this-world delicious, nutritious, vegan chocolate fudge recipe.

This vegan fudge recipe contains only super-nutrients, with no processed sweeteners, no grains and nothing to feel guilty about. Indulge with a clear conscience, and don’t forget to share!

Note: This recipe uses DAGOBA Cocoa Powder. We encourage you to check out DAGOBA's website for more ingredients and recipe ideas.


  • 3 cups pumpkin puree
  • 1 3/4 cup DAGOBA cocoa powder
  • 1 1/2 cup pure smooth peanut butter
  • 10-12 dates, pitted*
  • 1 small ripe banana
  • Optional garnish

  • Whipped coconut cream
  • Roasted cacao nibs
  • Dark chocolate shavings


Preheat oven to 350° F. Line an 8x8" pan with parchment paper and set aside.

Place all ingredients in processor and blend until smooth. Scoop dough into lined pan, and press down to even out the dough.

Bake for 30-35 minutes, or until sides begin to pull away from the edge and center is set.

Remove from oven and allow to cool completely.

With a clean, sharp knife (you may have to wipe it off between cuts), slice into 20 small pieces. Keep the pieces small, because this fudge is rich.

Garnish with a generous spoonful of coconut cream and a sprinkling of roasted cacao nibs or dark chocolate shavings.

*If dates are somewhat dry, soak in boiling water for a couple minutes to re-moisten before using.

Related Topics: Desserts

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