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Chocolate Fudge Bats + Pumpkin Spice Brownie Milkshake

October 19, 2015 By Jessica

I’ve been thinking about chocolate.

Not chocolate bar chocolate, more like chunk-of-fudge chocolate to dig my teeth into. Not something easily attained, as you know, when gluten, dairy, and soy free. So when I saw this fudge recipe last week on Alisa’s Go Dairy Free blog I thought this just may be what my fudge tooth is looking for.

By the way, Alisa has so many tasty looking recipes and is a great resource for all things dairy free with a page specifically for gluten and dairy free, and has an extensive No Dairy Products List http://www.godairyfree.org/no-dairy-product-lists.

Fudge while watching the final episode of Season 3 of OITNB …PERFECT. Let’s ignore the fact that I am still in DVR mode when it comes to Netflix. 

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While satisfying said fudge tooth I thought how fun would it be to surprise my boys after school with pumpkin spice milkshakes with brownie bites added in – because chocolate and pumpkin are crazy good together – topped with a bat-shaped piece of fudge … a cute Halloween-themed snack to come home to on a Friday afternoon.

chocolate-fudge-dairy-free-gluten-free-pumpkin-brownie-milkshakes-gluten-free-dairy-free-soy-free-halloween-theme-snackchocolate-fudge-dairy-free-gluten-free-pumpkin-brownie-milkshakes-gluten-free-dairy-free-soy-free-halloween-theme-snack

Wish I had a milkshake and fudge like this after school.

They owe me big time for this.

I spoil my kids with food. A terrible habit that’s hard to break because they’re just too darn cute. 

chocolate-fudge-dairy-free-gluten-free-pumpkin-brownie-milkshakes-gluten-free-dairy-free-soy-free-halloween-theme-snack

But don’t you worry, I usually get a (big) piece of the action (hehe).

These bites are fudgetastical!! Does anybody really say that? Probably not.

chocolate-fudge-dairy-free-gluten-free-pumpkin-brownie-milkshakes-gluten-free-dairy-free-soy-free-halloween-theme-snack

The fudge made me say that.

But what’s fudge without a pumpkin spice brownie milkshake (no-sugar added ice cream for my kids but you would never know it. shhh.), right? Right. Just like peanut butter and jelly. A match made in heaven that brings on a whole lot of giddy and happy and happy and giddy and giddy and happy … and happy and giddy … not the climbing-the-ceilings type of giddy and happy (ugh, not good)…

chocolate-fudge-dairy-free-gluten-free-pumpkin-brownie-milkshakes-gluten-free-dairy-free-soy-free-halloween-theme-snack

but more like lots of kisses AND scoring a breakfast in bed this Saturday giddy and happy. I have the best kids.

chocolate-fudge-dairy-free-gluten-free-pumpkin-brownie-milkshakes-gluten-free-dairy-free-soy-free-halloween-theme-snack

With a little planning, the fudge is delightfully simple to make, along with this easy milkshake, and can quite possibly score you a breakfast in bed.

chocolate-fudge-dairy-free-gluten-free-pumpkin-brownie-milkshakes-gluten-free-dairy-free-soy-free-halloween-theme-snack

Oh and I should tell you, despite using bittersweet chocolate, it didn’t have a bitter taste at all — what it does have is a creamy, rich texture you’re going to love.  An added bonus: all those health benefits and it’s freezer friendly!!

Go ahead and stash some nibbles away for those extra-long days. I won’t tell.

Cheers!

Chocolate Fudge Bats (gluten free, soy free, vegan) + Pumpkin Brownie Milkshake (gluten free, dairy free, soy free, vegan optional)
 
Save Print
Prep time
20 mins
Cook time
5 mins
Total time
25 mins
 
Slightly adapted recipe from Go Dairy Free Blog www.godairyfree.org Decadent chocolate fudge and pumpkin spice brownie milkshakes without gluten, dairy, and soy. SO EASY to make with a little planning; these fun Halloween-themed chocolate fudge bats and pumpkin spice brownie milkshake are a winning combination that will be a hit with kids and adults alike!
Jessica: From Jessica's Kitchen
Serves: 35-40 mini bats or 12 squares
Ingredients
  • For the chocolate fudge:
  • 10 ounces gluten free, dairy free bittersweet chocolate (I used Theo 80% cacoa), roughly chopped
  • ½ cup raw cashews, soaked overnight and drained
  • 2 tablespoons coconut oil
  • ½ cup coconut milk, original flavor
  • 1 tablespoon cane sugar
  • 1 teaspoon gluten free pure vanilla extract
  • ¾ teaspoon kosher salt
  • 2-3 tablespoons cocoa powder, for dusting (optional)
  • For the milkshake:
  • Makes 24 ounces
  • 1 container gluten free, non-dairy vanilla ice cream (I used So Delicious No-Sugar Added Vanilla)
  • 1 heaping cup pumpkin puree (not pie filling)
  • 6 Canyon Bakehouse Gluten Free Brownie Bites
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • For an egg-free or vegan option: try Enjoy Life Chocolate Chunk cookies instead of brownie bites
Preparation
  1. For the chocolate fudge:
  2. Line an 8-inch baking pan with (folded in half) parchment paper that will hang off the sides for easy lifting.
  3. *Make ahead: soak cashews in a bowl of water overnight, then drain and use in recipe.
  4. Melt the chopped chocolate in a double broiler set over medium heat, or in a heatproof bowl set over a saucepan partly filled with water (making sure not to let the water touch the bowl). Add coconut oil and stir using a wooden spoon or rubber spatula to fully blend. Add coconut milk, sugar, vanilla, kosher salt. Stir to blend well for another minute then remove from heat.
  5. Meanwhile, pulse cashews in a food processor. Scrape down what is stuck on the sides and continue to pulse into very smooth, about 2 minutes. I scraped down the sides three times to get a very fine texture. Set aside.
  6. Pour the chocolate mixture into the food processor. Process until smooth, about one minute. Transfer into baking pan and refrigerate for at least 6 hours. When chocolate fudge has set run a dull knife around the edges without the parchment overhang, then pull out onto a cutting board. Cut out bats (or any shape you like) by pressing into the fudge then nudge it back and forth to lift up. Gently push out shape by pressing on the bat wings. Dust with cocoa powder. Then insert a toothpick into the bottom center and put inside each straw. Put straws into milkshakes and serve.
  7. If cutting into squares: cut squares first, then dust with cocoa powder. Keep any remaining pieces refrigerated.
  8. For the milkshake:
  9. Combine all the ingredients in a blender (Blendtec or Vitamix). Serve immediately.
  10. Some Notes:
  11. Many bittersweet or semisweet chocolate contain soy lecithin. Theo brand or Guittard baking chocolates are soy free.
  12. Fudge is freezer-friendly and can be stored in a freeze-safe container. Keep parchment or wax paper between cuts to prevent sticking when thawing out.
  13. Make sure cashews are submerged in water. It can remain at room temperature, covered, overnight.
  14. For cutting out small shapes: it may soften after 20 minutes depending on the room temperature. It’s best to begin cutting once taken out of the refrigerator. If it is getting too soft, chill 5-10 minutes before continuing to cut out shapes.
  15. If you don’t happen to have little bat shaped cookie cutters (and other frivolous-yet-subjectively-necessary-mom-baking-tools), use any other cookie cutter you like or simply cut them into squares. Whichever way you cut these the rich dark chocolate fudge will taste just as delicious.
  16. A good pinch of salt balances out the bitterness from the dark chocolate nicely.
  17. The original recipe calls for cayenne pepper. I chose to leave it out to get the full chocolate flavor. I would like to try cinnamon or ginger next time. For the holidays a mint fudge would be nice to give as a gift.
  18. I dusted mine with cocoa powder for a pretty effect, completely optional.
  19. There will be odds and ends from cutting shapes. You can soften the fudge at room temperature then use mini scooper or spoon to make little fudge balls. Coat with shredded coconut, nuts, or dust with cocoa as another snack idea.
  20. If you prefer a mild tasting fudge use a lower percentage, but not lower than 70% because lower percentages contain more sugar, which may affect the shape and texture of the fudge.
  21. For the milkshake:
  22. I added frozen pumpkin puree to make this extra thick without diluting the flavor from ice. Measure a heaping cup (homemade roasted puree or canned) and store in a freezer bag overnight while the cashews are soaking overnight.
  23. I double the milkshake recipe and had some remaining for the next day. The flavors were even more like pumpkin pie, and will be making it a day ahead next time because we love pumpkin pie. If making ahead, do give it a quick whisk before serving and cut the pumpkin spice in half if you do not like pumpkin pie flavors.
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Filed Under: chocolate, dessert, drinks, holiday Tagged With: chocolate, dairy-free, dessert, gluten-free, holiday, pumpkin, soy-free, vegan-optional

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Comments

  1. Lily says

    October 20, 2015 at 9:32 am

    How adorable and convenient!
    Reply
    • Jessica says

      October 20, 2015 at 9:44 pm

      Thanks Lily :) Easy peasy recipe!
      Reply
  2. Jenna says

    October 20, 2015 at 10:14 am

    What a neat idea! I've never tried pumpkin and chocolate together, it sounds delicious. My daughter would love this!
    Reply
    • Jessica says

      October 20, 2015 at 9:46 pm

      Thanks Jenna!! It sounds like a weird combination, but it works ... don't know how but it does! My boys got a kick out of bats resting on their straws :)
      Reply
  3. Janey says

    October 20, 2015 at 10:56 am

    There you go again Jessica. You take something as simple as a milkshake and fudge and you make a work of art. Can't wait to share this with the kids or maybe keep it all to myself.
    Reply
    • Jessica says

      October 20, 2015 at 9:48 pm

      Janey you are making me blush. Thank you for the kind words. I don't know about art but definitely was fun to make. A little for each and everyone's happy ;)
      Reply
  4. Irene says

    October 20, 2015 at 12:39 pm

    This is like a good for you version of a pumpkin spice frap. Take that any day :) Was wondering about the fudge...does the coconut oil impart a coconut flavor? I really don't like anything coconut but have been missing fudge since dairy free. Thanks:)
    Reply
    • Jessica says

      October 20, 2015 at 9:50 pm

      Yes, so much healthier! I have never had one to compare the two. Let me know if you make it and how it compares...curious george over here! You don't taste coconut at all. The bittersweet chocolate is front and center. You won't believe it's dairy free. A great recipe find!
      Reply
  5. Maria says

    October 20, 2015 at 1:05 pm

    I didn't get snacks like this after school either. Will be treating myself to fudge and milkshakes real soon!
    Reply
    • Jessica says

      October 20, 2015 at 9:51 pm

      Haha, if only! Enjoy!
      Reply
  6. Adriana says

    October 20, 2015 at 1:10 pm

    Your timing couldn't be better! I'm having a batman themed party for my little gluten & dairy free guy! I plan to make bat cookies and think this fudge would also be a cool thing to put on my sweets table. If I freeze them (plan to make a week before) how long should they thaw before serving? The milkshakes look yummy too. Actually all your recipes do!! Thanks Jessica!
    Reply
    • Jessica says

      October 20, 2015 at 9:56 pm

      That's sounds like so much fun, I wanna come! When freezing, just make sure to put pieces in an airtight container as chocolate can absorb flavors from your freezer. You can take them right out of the freezer and serve if you don't plan to have people eating sweets until a bit later. About 1 hour is all you need, and they will keep well at room temperature (a hot day in LA maybe not) depending on where you live. If it is hot by you, thaw just before serving. Hope they love it as much as we do. Enjoy!!
      Reply
  7. Shirley says

    October 20, 2015 at 11:38 pm

    Jessica, your fudge and milkshake look divine and I want to dive right into making this duo, however, we are a nut free household. Do you think sunflower or pumpkin seeds could substitute cashews with good results? My grand-kids would get a kick out of this. Thank you!
    Reply
    • Jessica says

      October 21, 2015 at 8:44 pm

      Thanks so much Shirley! Hmm, not sure as I haven't tried it. If I had to choose it would be to go with sunflower seeds (soaked as well) since it's milder in flavor. Please share how it turns out!
      Reply
  8. Mariel says

    October 21, 2015 at 1:47 am

    Gorgeous photos! And this recipe looks delicious. I will have to try it.
    Reply
    • Jessica says

      October 21, 2015 at 8:47 pm

      Thanks SO much Mariel! Hope you love it as much as we do! :)
      Reply
  9. Julie Engel says

    November 6, 2015 at 1:23 pm

    Hi Jessica, I feel a little foolish for asking this question but I didn't see in the chocolate fudge recipe when the cashews get incorporated into the fudge mix. I apologize if it's in the instructions. I have read through them several times but don't see it. Thanks.
    Reply
    • Jessica says

      November 6, 2015 at 1:52 pm

      Not foolish at all! After step 5 (pulsing cashews) you will see step 6 where the chocolate mixture combines with cashews then chill...enjoy!
      Reply
  10. Hoyt Hilgefort says

    December 11, 2019 at 2:46 am

    I spent a couple of minutes reading and checking the facts. Everything is crystal clear and understandable. I like posts that fill in your knowledge gaps. This one is of this sort. Moreover, I enjoy how the writer organized his ideas in addition to the visual component.
    Reply

Trackbacks

  1. Chocolate Fudge Brownies and Pumpkin Brown Milkshake – Edible Crafts says:
    October 21, 2015 at 8:00 am
    […] here on From Jessica’s Kitchen for the recipe and […]
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  2. Chocolate PB & J Cups – From Jessica's Kitchen says:
    October 29, 2015 at 2:45 pm
    […] For some more Halloween inspired fun, check out this fudge bats and milkshake recipe! […]
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Welcome!

Hi! I'm Jessica, welcome to my blog! I'm a wife and mother of four (all boys, including twins. Did not see that coming!) who loves to eat. Discovering food intolerances in my family and myself had me think about cooking differently with an emphasis on nutrition, but not any less deliciously. No, won't settle for that, neither will my kids! Here you will find simple, healthy, seasonal recipes we love that are gluten, dairy, and soy free. Many are also egg free, nut free, plant-based and/or grain free, given our evolving dietary lifestyle. Even though we live a life of dietary restrictions, my passion for food keeps me on a constant quest to create tasty recipes or adapt our favorite recipes from my stack of cookbooks to bring back the joy of eating again, without sacrificing flavor. Hope you find some inspiration and recipes to enjoy ... thanks for stopping by!

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