Go Back
+ servings

Layered Pumpkin, Pecans and Chocolate Fudge

A layered fudge combining the sweetness of pumpkin with the flavor of chocolate, making the best fall treat, completely vegan and gluten-free.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dessert
Cuisine: Vegan
Servings: 16
Author: The Awesome Green


  • For the Pumpkin Fudge
  • 1/2 medium pumpkin cut into slices
  • 1 tsp pumpkin spice
  • 1/2 cup full fat coconut milk
  • 1/2 cup almond butter
  • 1 tbsp coconut oil
  • For the Base
  • 1 cup toasted pecans
  • 1 cup sunflower seeds
  • 1 cup coconut flakes
  • 1 cup rolled oats
  • 1 tbsp coconut oil
  • 1 tbsp raw cacao powder
  • 1 cup dried pitted dates soaked into purified water for at least 1 hr
  • For the Chocolate Layer
  • 2 vegan chocolate bars melted


  • Preheat the oven to 175°C/347°F.
  • Line a baking sheet with parchment paper, add the pumpkin slices, powder with the spice, add a drizzle coconut oil and toss to coat evenly.
  • Roast for 20 mins, until tender, then remove from the oven and set aside to cool.
  • While the pumpkin is roasting, prepare the base layer.
  • Drain the pitted dates and add them into the food processor, together with the coconut oil and cacao powder, and pulse to obtain a puree.
  • Add the rest of the ingredients and pulse to incorporate.
  • Line a square pan with parchment paper and spread the base onto a 1/2 inch layer.
  • Scoop the pumpkin flesh with a spoon, and add it into the food processor.
  • Add the almond butter, the coconut oil, the almond butter and coconut milk, and pulse to obtain a puree.
  • Spread over the nutty base, then top with the melted chocolate sauce.
  • Refrigerate until firm, or freeze for a quick result.