If someone where to ask me to describe what Autumn tastes like… I would have to just to share a bite of this Chai Pumpkin Spice Fudge with them. The deep rich chocolate flavor is enough to make the endorphines take flight… brining you right in the land of contentment and joy.
The chai tea seasoning have their own “warming” effect on the mind, body and spirit. I used the contents from tea bags which gave me the perfect blend of cardamom, allspice, cinnamon, cloves and ginger. Don’t you feel warm inside just reading that?
But let’s not forget the pumpkin frosting. The though and taste of pumpkins alone will transport you back into the childhood days where you played endlessly in piles of racked up leaves.
If you don’t have any chai spiced tea on hand you can make a close flavor profile right out of your spice drawer. You will want to combine 1 teaspoon of ground cardamon, 1 teaspoon ground allspice, 1 teaspoon ground cloves, 2 teaspoons ground cinnamon and 3 teaspoons ground ginger in a jar. Close the lid and give a good shake. Start with 1 tablespoons worth and see if that is strong enough in flavor for you.
This recipe is a cross between a brownie and fudge. It’s sticky, it’s gooey, it’s devilishly good. These are very rich so I recommend cutting them into smaller bite size pieces to avoid any tummy aches from over indulging. I hope you enjoy this recipe, please comment below before leaving. Blessings, amie sue
Prepare a 8×8, straight-edged pan by lining it with plastic wrap. This will help when it comes time to remove the fudge. Set aside.
Place cacao powder, flax, and spices in to the food processor and process until well mixed.
Don’t have pumpkin spice on hand? No problem, you can make your own, here’s how: Ingredients: yields 8 teaspoons of Pumpkin Spice: 4 tsp ground cinnamon, 2 tsp ground ginger, 1 tsp Allspice, and 1 tsp nutmeg. Mix ingredients in a bowl. Store in an airtight container.
Add the dates, dried apricots, sweetener, oil, and vanilla. Process until to turns to thick fudgy texture. This is going to be sticky. You have been pleasantly warned.
Remove the dough and place in a large bowl.
Tip ~ The batter is thick and sticky. Sometimes it helps to either wet your hands or rub a little coconut oil on them so the batter does stick to your hands too much. Then again, being able to lick your fingers clean is part of the reward for making such a delicious dessert!
Press the dough into the pan, firmly and evenly.
Spread the Maple Pumpkin Butter Frosting on top.
Put the fudge in the freezer and let it set for a least an hour or overnight.
Slice into desired sized squares and EAT!
IF you have any left over, I recommend storing them in the fridge or freezer.
These freeze amazingly! I recommend cutting them into squares prior to freezing.
The Institute of Culinary Ingredients:
To learn more about maple syrup by clicking (here).