Walnut Fudge with Walnut Caramel

This vegan walnut fudge topped with walnut caramel is just the dessert you should make for the upcoming holidays. The fudge is thick, chocolate-y, and perfectly chewy. And my vegan walnut caramel takes this (or any) dessert from ordinary to extraordinary.

Stack of walnut fudge with more walnut fudge in the background.

Walnut Fudge

This fudge is so simple there’s not much to talk about. Unless of course you want to know just how delicious it is. In that case, there’s plenty to discuss. Don’t let the fact that it’s only 5 ingredients fool you. This perfect holiday dessert packs a powerful punch. It’s sweet, chocolate-y, and chewy. With a slight crunch from walnuts to boot. Made in less 30 minutes, all you’ll need is a food processor and a loaf pan to prepare this ultimate holiday dessert. Make it ahead of time so you can spend your holiday doing what’s really important-hanging out with family and friends.

To make this incredibly easy dessert all you’ll need is: two firmly packed cups of soft, pitted medjool dates, 1/2 cup of walnut butter (for tips on making you own check out this post), some warm water, and a splash of vanilla extract.

Start by pulsing the dates in your food processor until a sticky ball forms. You want a pretty smooth date paste and once you have that, separate the ball so that it’s evenly distributed in the bowl of the processor. Then add the walnut butter, 1/2 cup warm water, and a splash of vanilla extract. Process until everything is incorporated. Continue adding warm water until the fudge is

At this point you can add walnut pieces and pulse to combine. Press the thick, sticky fudge into the prepared loaf pan. Bake at 350*F for 15-20 minutes until the edges of the fudge are just crispy. Allow the fudge to cool in the pan. The longer this fudge sits the firmer it will get. When you’re ready to serve, top it with walnut caramel, vegan ice cream, or whipped coconut cream. Store it in an airtight container at room temperature or in the refrigerator.

Plated walnut fudge topped with walnut caramel sauce with walnut fudge in the background

Caramel Sauce

As if the fudge isn’t dreamy enough, I’m giving you the ultimate walnut caramel sauce to top it off with. This sauce is vegan, gluten-free, oil-free, and naturally sweetened with dates. It requires only 4 ingredients and can be made in a food processor in about 5 minutes.

Use it not only to top off this fudge, but any other holiday dessert you wish. Try it on cheesecake, over brownies, or sandwiched between cookies. It’s also pretty amazing right off a spoon too.

Walnut Date Caramel

This 4-ingredient walnut caramel will take your holiday desserts from ordinary to extraordinary. Vegan, gluten-free, naturally sweetened, and oil-free. All you need is a strong food processor and 10 minutes.
Prep Time5 mins
Processing Time5 mins
Total Time10 mins
Course: Dips and Sauces
Cuisine: Vegan
Keyword: 4-ingredients, caramel, date, dates, dessert, easy, food processor, gluten-free, medjool dates, naturally-sweetened, oil-free, quick, refined-sugar free, sauce, simple, topping, vegan, vegan topping, walnut butter
Servings: 1 cups
Author: Erin

Equipment

  • Food Processor

Ingredients

  • 6 pitted medjool dates
  • ¼ cup walnut butter
  • ⅓-½ cup warm water
  • 1 tsp vanilla

Instructions

  • Place fresh, pitted dates to food processor and process until a sticky ball forms. Break apart ball and evenly distribute in the bowl of the food processor.
  • Add walnut butter, vanilla and ⅓ cup warm water. Process until smooth. Add more warm water as needed to thin the caramel.
  • Place in an airtight container and store in the refrigerator.

Let me know if you make this super simple dessert for your next holiday get-together. I promise, you guests won’t know they’re being served a vegan dessert (unless you tell them).

Enjoy friends!

Ingredient Health Benefits

Walnuts- Omega 3s, thaimine, B6, folic acid, phosphorus, magnesium, copper, Vitamin E, polyphenols

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Walnut Fudge

This vegan walnut fudge is just the dessert you should make for the upcoming holidays. Thick, chocolate-y, and perfectly chewy, you won't believe it's made from only 5 wholesome ingredients.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Dessert
Cuisine: Gluten-Free, Vegan
Keyword: 5-ingredients, brownies, chocolate, cocao, dates, dessert, easy, food processor, gluten-free, quick, simple, vegan, walnut butter, walnuts
Servings: 8 pieces
Author: Erin

Equipment

  • Food Processor

Ingredients

  • 2 cups pitted, tightly packed dates*
  • ½ cup walnut butter
  • cup cocao powder
  • 2 tbsp coconut oil, melted
  • ¼ cup chopped walnuts

Instructions

  • Preheat oven to 350°F and line a small loaf pan with parchment paper.
  • Add moist, sticky dates to the food processor and process until a ball forms. Break the ball apart and spread it evenly around the bowl of the food processor.
  • Add walnut butter, cocoa powder, and melted coconut oil and pulse until incorporated. The mixture will be very sticky and thick.
  • Add chopped walnuts and pulse to incorporate.
  • Dump fudge into prepared loaf pan. Press more chopped walnuts into the top of the fudge if dessired.
  • Bake for 15-20 minutes until slightly crunchy around the edges. Allow to cool in the loaf pan. The longer it sits the firmer it will become. Cut into 8-10 pieces and serve with walnut caramel sauce, vegan ice cream, or whipped coconut cream.
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Blender Pumpkin Muffins

Made entirely in the blender, these pumpkin muffins are quick, easy, and delicious. Loved my children and adults alike, they’re naturally sweetened with dates, are oil-free, and completely vegan. Line your muffin tin, grab your blender, and whip these up for a cozy fall breakfast.

A child's hand reaching or a blender pumpkin muffin in a muffin tin on paper surrounded by pumpkin seeds.

Everyone loves muffins! They’re like having cake for breakfast, right? No one can resist that moist crumb, sweet flavor, and satisfying feeling that only a warm carb can provide. I was inspired by my girls to make these amazing little breakfast cakes. I needed something easy, because even on the weekends breakfast can be a bit chaotic. But I also wanted to sneak some vegetables into the mix. Because, who doesn’t love tricking their kids this close to Halloween!

What I came up with was an amazingly moist, yet completely oil-free, muffin. They’re fluffy, slightly sweet, and 100% delicious. Oh, and of course, vegan. Ok, but you might be wondering just how I got a moist crumb without the oil. I’ll let you in on my secret (because we’re friends).

Blender pumpkin muffins in a muffin tin on paper surrounded by pumpkin seeds.

Pumpkin & Applesauce

At first glance you’re probably thinking these two have absolutely nothing in common. One is a bland vegetable and the other is a mushy fruit. That’s where you’re wrong my friend (yes, we’re still friends even though you initially thought these things). What these two have in common is much more important than their differences. They’re both mild, slightly sweet, and amazingly MOIST! That’s right! THIS is where we get the moisture. Thanks to the pumpkin puree and applesauce we don’t have to add oil to get a moist muffin.

Now, I’m not against oil. But sometimes adding oil to a baked good can give it an overly greasy flavor. Not super appealing. And I know that there are many readers out there who prefer not to consume oil simply because they’re on more of a whole food diet. So these oil-free blender pumpkin muffins are perfect for everyone in between.

Dates

Not only are these blender pumpkin muffins oil-free, but they are also sweetened with dates. Just a few things about using fresh dates

  • First, make sure that your fresh dates are VERY fresh. You want them super soft and moist. If they have dried out a bit, simply let them sit in boiling hot water for about 10 minutes. Once they’ve softened up, be sure to squeeze out all the excess water.
  • Secondly, when using dates in this recipe be sure to pulse them in the blender alone. You want to blend them until they form a paste. This will make working them into the other ingredients much easier.
Blender pumpkin muffins in a muffin tin on paper surrounded by pumpkin seeds.

Blender

This recipe is meant to be made entirely in your blender. There is no need to dirty other bowls or kitchen appliances. Isn’t that awesome?! Because, who wants to sink full of dirty dishes first thing in the morning? Not me! If, however, you do not have a blender you can definitely use a food processor. Just make sure that it’s large enough to handle the volume of the ingredients.

Add-Ins

If you would like to jazz up this recipe even more here are a few ideas to make these blender pumpkin muffins uniquely yours. Add in or top your muffins with: dried raisins, cranberries, chocolate chips, walnuts, or, like I did, pumpkin seeds.

Blender pumpkin muffins in a muffin tin on paper surrounded by pumpkin seeds.

Ingredient Health Benefits

Apple- vitamin C, soluble and insoluble fiber

Flax- Omega-3 fats, soluble and insoluble fiber

Pumpkin- fiber, potassium, selenium, vitamin A

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Blender Pumpkin Muffins

Made entirely in the blender, these pumpkin muffins are quick, easy, and delicious. Loved my children and adults alike, they're naturally sweetened with dates, are oil-free, and completely vegan. Line your muffin tin, grab your blender, and whip these up for a cozy fall breakfast.
Prep Time10 mins
Cook Time20 mins
Course: Breakfast
Cuisine: Gluten-Free, Oil-free, Vegan
Keyword: 30-minutes, applesauce, blender, dates, easy, gluten-free, muffin, nut-free, oil-free, pumpkin, pumpkin seeds, vegan
Servings: 12 muffins
Author: Erin

Equipment

  • Blender

Ingredients

  • 2 flax eggs (2 tbsp ground flax seeeds + 6 tbsp water)
  • 8 fresh dates

Wet Ingredients

  • 1 cup pumpkin puree not pumpkin pie filling
  • ¾ cup flaxmilk
  • ½ cup applesauce
  • 1 tsp vanilla

Dry Ingredients

  • 2 tsp baking powder
  • 1 tsp pumpkin pie spice
  • ½ tsp salt
  • ½ tsp baking soda
  • cups whole-wheat flour sub gluten-free flour if necessary

Instructions

  • Preheat oven to 350°F and prepare a muffin tin by lining with cupcake liners or spraying with non-stick cooking spray.
  • Prepare flax eggs by combining flaxseed meal and water. Whisk to combine and allow to sit for 5 minutes until thickened.
  • Remove pits from dates and pulse in blender until they form a paste. Add wet ingredients (including prepared flax egg) then dry ingredients except flour. Blend until combined.
  • Add in whole-wheat flour ½ cup at a time pulsing until combined and scraping down the sides between addition of flour. If using exrtas such as raisins, dried cranberries, chocolate chips, walnuts, or pumpkin seeds, fold them into the batter now. Batter will be thick.
  • Evenly pour batter into prepared muffin pan. Bang tin on the counter a few times to work out any air bubbles in the batter. Top with pumpkin seeds, chocolate chips, or walnuts.
  • Bake muffins for 20 minutes or until toothpick inserted into the center comes out clean. Allow the muffins to cool completely before removing cupcake liner.

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Pumpkin Pie Hummus

Ready to go in 10 minutes and with only 6 ingredients this pumpkin pie hummus is sure to hit the spot the next time you’re craving a sweet snack. Vegan, gluten-free, refined sugar-free, oil-free, nut-free, and seed-free but definitely not flavor-free. Grab your blender or food processor and let’s do this!

Pumpkin pie hummus in a bowl with pretzel crackers and cinnamon sticks.

I’ve been on a hummus kick lately. I’ve been making different varieties all week and although they’ve been amazing they’ve all been savory. And today, I needed something sweet. It’s the weekend after all! So here it is, my ode to the fall season: pumpkin pie hummus.

Pumpkin pie hummus in a bowl with pretzel crackers and cinnamon sticks.

There’s not much to say about this hummus except that it’s absolutely delicious. It’s super simple, ready quickly, and requires ingredients you probably already have (especially at this time of the year). I only have one note about the dates…

Dates

When it comes to dates you REALLY want to make sure they’re fresh. And by fresh I mean soft, moist, and gooey. It’s easier to remove the pits from them and your blender/food processor won’t have such a hard time combining them if the dates are soft. That being said, if your dates aren’t up to snuff, no worries. Simply place your dates in very hot water for 5-10 minutes. Once they’re soft, squeeze out the excess water from them and remove the pits. Now they should be soft enough to pulse in the blender or food processor.

Pretzel cracker being dipped into pumpkin pie hummus surrounded by pretzel crackers and cinnamon sticks.

Serve It

This pumpkin pie hummus is absolutely amazing with pretzels (can you say salty/sweet?), crackers, or your favorite bread. For a finishing touch, top the hummus with vegan graham cracker crumbs or some cinnamon. This hummus would also make a nice addition to a vegan cheese board. It’ll also make a perfectly quick and easy dessert for Thanksgiving. The possibilities for this hummus are endless.

Enjoy friends!

Ingredient Health Benefits

Pumpkin

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Pumpkin Pie Granola

Pumpkin Pie Hummus

Prep Time10 mins
Total Time10 mins
Course: Dessert, Snack
Cuisine: Vegan
Keyword: 10-minutes, 6-ingredients, dates, gluten-free, hummus, naturally-sweetened, nut-free, oil-free, pumpkin, pumpkin pie spice, refined-sugar free, seed-free
Servings: 2 cups
Author: Erin

Ingredients

  • 8 soft dates, pitted make sure the dates are very soft*
  • cup plant-based milk I used flax milk
  • cup canned pumpkin not pumpkin pie filling
  • 1 tsp vanilla
  • 1, 15oz can garbanzo beans drained and rinsed
  • 1 tsp pumpkin pie spice

Instructions

  • Add pitted, soft dates* to the blender or food processor and pulse until they resemble a paste.
  • To the blender/food processor add plant-based milk, canned pumpkin, vanilla, garbanzo beans, and pumpkin pie spice in this order.
  • Blend until well combined stopping occasionally to scrap the sides of the container.
  • Garnish with vegan, gluten-free graham cracker crumbs or a sprinkling of cinnamon. Serve with pretzels, crackers, or bread.

Notes

*If your dates are rather dry place them in hot water for 5-10 minutes allowing them to soften.  Squeeze excess water from each date before adding to the blender.
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