Ingredients
- 1 cup Deglet Noor dates pitted
- 1 cup natural almond butter
- 1 cup canned pumpkin purée
- 2 teaspoons pumpkin pie spice
- Pinch of salt
- 2 tablespoons raw pepitas
- Flaked sea salt optional
Instructions
- Line the bottom of an 8x8-inch baking pan with parchment paper, leaving some hanging over the edges to use to lift out the fudge later.
- Combine the dates, almond butter, pumpkin purée, pumpkin pie spice, and salt in a medium pan over medium-low heat. Cook, stirring frequently so that the bottom doesn’t burn. Stop once the almond butter is melted and the dates are warm, about 10 minutes. You will have a very thick mixture.
- Transfer the mixture to a food processor and process, scraping down the sides as needed, until smooth and creamy.
- Transfer the mixture to the prepared baking pan and spread it out evenly. Sprinkle with the pepitas and sea salt, if desired.
- Place in the freezer for at least 3 hours to chill.
- Once chilled, lift the fudge out of the pan using the baking paper hanging over the edges and slice into bars.