These Pumpkin Pie Fudge Bars are easily one of my favorite recipes I have ever made. They are paleo-friendly, vegan, gluten-free, dairy-free and made with clean ingredients.
They are deliciously addicting, super easy to make (but look fancy 💃🏼), and completely FREE of gluten, dairy, grains, and refined sugar.
I love using almond flour and coconut flour because they add some healthy fat, fiber, and nutrition to the recipe. Fat and fiber are extremely important in keeping balanced blood sugar!
I also love using cashew butter because while these taste like a decadent treat, they are super nourishing and filling.
Trust me, no one will ever guess that these are made with wholesome ingredients 😇
They Paleo Pumpkin Pie Fudge Bars are perfect to bring to any holiday parties, dinners or wine nights with friends, or just to keep in the freezer for when a sweet craving hits!
Pumpkin Pie Fudge Bars
Ingredients
For the crust
- 1/2 cup almond flour
- 1/4 cup coconut flour
- 3 tbsp coconut oil (melted and cooled)
- 2 tbsp maple syrup
For the pumpkin fudge layer
- 1/2 cup cashew butter
- 1/2 cup coconut oil
- 1/3 cup pumpkin purée
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 2 tsp pumpkin pie spice
- 1/4 tsp sea salt
Instructions
- Preheat oven to 350F. Line a loaf pan with parchment paper and set aside.
- In a small bowl, mix all of the crust ingredients. Using a spoon, press mixture into loaf pan. If the mixture is sticking to your spoon, just dip the spoon in a tiny bit of coconut oil!
- Bake for 15 minutes or until edges start to slightly brown. Let crust cool completely.
- In another bowl, add all of your pumpkin fudge ingredients. Microwave for 15-30 seconds and then stir until fully combined. You can also do this step on the stovetop.
- Pour fudge mixture over crust layer and then set in the freezer for at least two hours.
- Lift parchment paper on each side to remove the bars from the loaf pan. Slice into 8 bars and top with additional pumpkin pie spice and flakey sea salt. Also delicious topped with a dollop of whipped cream or coconut yogurt!
This look delicious I want to make them but I don’t have coconut flour, will just almond flour and oat flour suffice?
Hi! I haven’t tried it without using coconut flour but I feel like it would work! You may have to play with the ratio’s slightly until your dough looks like mine in the video 🙂 Let me know how it goes!
So delicious!! I messed up a little on the amounts because I want paying enough attention but it still came out amazing.
Thanks for the recipe
I am so happy you loved it! One of my fave parts is that it’s a pretty fool-proof recipe 🙂 hope you had an amazing holiday!
Love these. I used crunchy pb and more coco flour, almond flour, coco oil and maple syrup because I couldn’t get the texture right for the crust as written in the recipe – it all turned out well. Will be making again!
So glad you enjoyed and made it work!! 🙂
The most amazing food artist!🫶🫶🫶🫶🥳
Awe thank you Jackie! You’re so sweet 💕
Could I sub almond butter for the cashew butter?
Yes! Any nut or seed butter will work, it helps bind everything together 🤗