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5 from 2 votes

Pumpkin Pie Fudge Bars

Course: Dessert
Keyword: almond flour, dairy free, easy, fudge, gluten free, grain free, holiday, paleo, pie, plant based, pumpkin, pumpkin pie, pumpkin spice, vegan
Servings: 8 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!