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Infused Chai Pumpkin Spice Fudge Bars with Maple Pumpkin Butter Frosting

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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.

Ingredients: Makes 36 fudge bites

Dry Ingredients:

  • 1/2 cup raw cacao powder
  • 1/4 cup raw ground flax meal
  • 6 Chai Pumpkin Spice tea bags, contents of bag (1/8 cup)
  • 1/4 tsp sea salt
  • 1 tsp ground pumpkin spice

Wet Ingredients:

  • 4 cups medjool dates, seeds removed
  • 1/2 cup dried apricots, diced  (divided)
  • 1/4 cup maple syrup
  • 2 Tbsp cold-pressed raw coconut oil, melted
  • 1 tsp vanilla extract
Frosting:

Preparation:

  1. 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.
  2. To make flax meal, add flax seeds to spice or coffee grinder and process to a powder.
  3. Place all ingredients, except for 1/4 cup of dried apricot, in to the food processor.  Process using the “S” blade until everything is well incorporated.
  4. 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 to much.  Then again, being able to lick your fingers clean is part of the reward for making such a delicious dessert!
  5. Add the remaining diced dried apricots and work the dough by hand.  Then using the palm of your hand, make folding motions with the dough so everything gets evenly distributed.
  6. Press the dough into the pan, firmly and evenly.
  7. Spread the Maple Pumpkin Butter Frosting on top.
  8. Put the fudge in the freezer and let it set for a least an hour or overnight.
  9. Slice into desired sized squares and EAT!
  10. IF you have any left over, I recommend storing them in the fridge.
  11. These freeze amazingly!  I recommend cutting them into squares prior to freezing.

 

How to make raw pumpkin puree:

  1. Start with a sugar pie pumpkin.  Wash and dry it.
  2. Place the pumpkin on a cutting board on its side.  Carefully cut off the top and bottom, leaving a flat surface.
  3. With a potato peeler, remove the skin.  I used to use a knife but I found I wasted more of the “flesh” with that technique.
  4. Cut the pumpkin in half and scoop out the seeds with your hands.  Place the seeds in a small bowl for later.  You can dehydrate them for a delicious snack!
  5. Now cut the pumpkin flesh into small chunks.
  6. In the food processor, fitted with the “S” blade, process the pumpkin chunks until it is broken down nice and small.  I take it one step further but it is optional.
  7. I transfer the puree into my high-speed blender and pulverize it until it is VERY smooth.  I am all about mouth-feel.  You will have to stop the blender from time to time to scrap down the sides.
  8. That’s it, very easy!

 

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
  • 1 tsp nutmeg

Preparation:

  1. Mix ingredients in a bowl.
  2. Store in an airtight container.

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17 thoughts on “Infused Chai Pumpkin Spice Fudge Bars with Maple Pumpkin Butter Frosting

  1. Do you think the caffeine in the tea would be prominent or even noticeable from eating the tea leaves?

    • amie-sue says:

      Hi Veggie,

      Well I think the caffeine could effect a person in either case. If you are sensitive to caffeine, look for a brand that is caffeine-free. Have a great evening, amie sue

  2. Robyn says:

    Ohhh yum,,,another one saved and making

  3. Suzana says:

    Looks yummy, Amie-Sue!
    We must do it this weekend…

    • amie-sue says:

      Yes Suzana…you MUST make this, this weekend. hehe And if you do, I would love to hear how it went for you. Have a happy day, amie sue

  4. sharon says:

    Hello Amie Sue I am looking at the ingredients do we suppose to put pumpkin in the maple pumpkin butter I love pumpkin and this looks tasty thank you for all you do I love your recipes . Sharon

    • amie-sue says:

      Morning Sharon…

      I hope that I am understanding your question right. Are you asking me if you use pumpkin puree in the “frosting”… the Maple Pumpkin Butter Spread? If that is what you are asking… yes, click on the link for the Maple Pumpkin Butter Spread and it will let you know how much to use. If you have further questions regarding this, don’t hesitate to ask. Have a great day, amie sue

  5. Chris says:

    Is there any way to make this without dates? Thanks!

  6. [...] another birthday, this time for my dear across-the-hall dormmate, I look forward to recreating Amie Sue’s (get ready…) Infused Chai Pumpkin Spice Fudge Bars with Maple Pumpkin Butter Frosting. Yeah. [...]

  7. Rhonda says:

    hey amie sue, I made these the other day, in fact I’ve got one in my mouth..that’s what reminded me to post in here to let u know how much we’re enjoying them. they are sooooo rich and sweet, and just what my sweet tooth needed. have a happy Thanksgiving!

    • amie-sue says:

      Hi Rhonda, you crack me up. Thank you for sharing. Is it safe to type with your mouth full? hehe Have a happy day, amie sue

  8. gina says:

    I’d just like to say that not only are your recipes amazing & creative but the presentation makes me think of home & especially the Fall season (in NY whets I lived til I was 12. Been in FL too long). The colors & staging you do makes me feel all cozy with the warm fuzzies. Thank you for that.

    • amie-sue says:

      I am all about warm fuzzies Gina :) I am glad that I could invite you into my little world and create warm memories for you. Thank you for your sweet words. Have a blessed evening, amie sue

  9. Cindy says:

    Hello, just found this recipe. Infused Chai Pumpkin Spice Fudge Bars with Maple Pumpkin Butter Frosting. Can you use something other than the dried apricots?The dates are OK but I didn’t want to use so much dried fruit. Can they be left out?

    Thanks,
    Cindy

    • amie-sue says:

      Good evening Cindy,

      They can be left out, they just add a depth of flavor. If you want you could always decrease the dates by the same measurement of apricots to keep them in…up to you. :) Have a great evening, amie sue

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