Running on Real Food · by Deryn Macey★ 5.0 (2)
Vegan Pumpkin Fudge
NUTRITION · PER SERVING10M COOK
CAL 5%·PRO 3%
CARBS 14G53% OF CAL
2G FIBER1G OTHER11G TOTAL SUGAR
FAT 6G50% OF CAL
3G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy pumpkin fudge sweetened with dates and peanut butter with coconut oil. It's a quick no-bake treat capturing pumpkin pie flavors.
dessertamerican⚙️ food processor🥧 baking dish🌀 blenderdairy freegluten freeveganvegetarian
View the full recipe on Running on Real Food →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 24- 30 soft pitted medjool dates (392 g with pits)
- 1/2 cup 120 g natural smooth peanut butter (or almond butter)
- 1/2 cup 120 g pure pumpkin puree
- 1/3 cup 80 g coconut oil, melted
- 2 tsp pumpkin pie spice
At a glance
PER SERVING · TIME 10M
CAL 5%·PRO 3%
CARBS 14G53% OF CAL
2G FIBER1G OTHER11G TOTAL SUGAR
FAT 6G50% OF CAL
3G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Sodium
- 7mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 146mg
- Calcium
- 16mg
- Iron
- 0.40mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 7MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.