Comments on: Chocolate Pumpkin Fudge (Vegan!)

By: Sarah

Sarah — Wed, 30 Oct 2019 21:49:36 +0000

In reply to Barbara Ravid. I would cut it before time and keep it in the host’s freezer until it’s dessert time. Then pull it out 10-20 minutes before.

By: Barbara Ravid

Barbara Ravid — Wed, 30 Oct 2019 18:55:19 +0000

If I want to bring this to someone's house for thanksgiving, do you suggest cutting it up before I go and then putting it in the host's freezer until dinnertime, or it will be okay from my freezer to her house and then out at room temperature during the meal?

By: Jen

Jen — Sun, 06 Oct 2019 13:01:53 +0000

In reply to Sarah. Thank you! I will try the updated one as well. You can never have too much pumpkin chocolate fudge.

By: Sarah

Sarah — Fri, 04 Oct 2019 14:23:30 +0000

In reply to Jen Gedmin.

Hey Jennifer,
Here are the original measurements:

Pumpkin Layer

1 cup pumpkin puree
5 medjool dates, pitted
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp allspice
1/8 tsp cloves
pinch of salt
1/2 cup coconut oil, melted

Chocolate Layer

1 large banana, very ripe
3 medjool dates, pitted
6 tbsp cocoa powder
1/2 tsp coffee, finely ground
1/2 tsp cinnamon
1 tsp vanilla
pinch of salt

1/2 cup coconut oil, melted

By: Jen Gedmin

Jen Gedmin — Thu, 03 Oct 2019 00:04:25 +0000

Hi Sarah,
This is more of a request than a comment... First of all, I love your blog. I have been making the recipes you post for years... yours is one of my go-to blogs.

I will surely try this updated pumpkin chocolate fudge recipe! But I do have a strange request... my family has used the original recipe you posted (for pumpkin chocolate fudge) to make pumpkin chocolate pie... or sometimes just pumpkin pie. We just cut the coconut oil in half and put it in a crust.

Anyhow... would it be possible to get the old recipe as well? I never wrote it down anywhere... I just went to your blog when it was needed.

Thanks for all the wonderful recipes!
Jennifer