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