No-bake Pumpkin Fudge Tart – Try Something New

Happy Friday!

The pumpkin season continues and was looking for a recipe to please your family with a new pumpkin dish.

Who do you think helped me with the recipe?
Of course Magda from Oatmeal Stories, you know she always has magical dishes.
This time she made No-bake pumpkin fudge tart.

I share with you the recipe:

No-bake pumpkin fudge tart

For the crust:


  • 1 cup of oats

  • 1/2 cup of mixed nuts

  • 1 tablespoon of raw cacao powder

  • pinch of salt

  • 2 tbsp of maple syrup

  • 1 tbsp of coconut oil

  • 1-2 tbsp cold water, if needed

For the filling:


  • 1/2 cup of pumpkin purè

  • 1/4 cup of nut butter

  • 1/4 cup of coconut oil

  • 1/4 cup of maple syrup

  • 1 tsp of vanilla bean paste

  • pinch of salt


  • Add oats and nuts to a food processor. Blitz until broken into small pieces. Add cacao powder, salt, maple syrup and coconut oil, keep blending until well combined.
  • Incorporate cold water, tablespoon by tablespoon, only until needed to achieve a sticky dough.
  • Press the dough into the form with removable bottom (line the bottom with baking paper). Leave the edges high.Place in the freezer while you prepare the filling.
  • Add nut butter, coconut oil and maple syrup to a saucepan. Heat until melted, whisk to combine. Remove from heat and mix in the pumpkin purè, vanilla and salt.
  • Pour the fudge into cooled crust and return to the freezer. If you have too much fudge mixture, you can freeze it in muffin molds. Freeze the tart for 3-4 hours, then transfer to the fridge. Store in the fridge for up to 3 days.
Also read:  Spiced raspberry and vanilla chia granola parfaits to start the day

Write in comments from whom you take new ideas for creativity in the kitchen.

Thanks for recipe and image Magda from Oatmeal Stories

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