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:  Cacao tahini oatmeal for breakfast

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

Thanks for recipe and image Magda from Oatmeal Stories

Leave a Reply

Your email address will not be published. Required fields are marked *