Jump To Recipe // October 15, 2018 // 15 Comments »
AIPPaleoVegan
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This paleo pumpkin fudge is an easy and delicious treat! It’s paleo, AIP, and vegan-friendly.
Who doesn’t love easy snacks and desserts, right? I used to love being able to just jump in my car and drive down to the local grocery store to get a cookie from the bakery when I wanted a treat. Once I went gluten free, it suddenly became a lot harder to track down the gluten-freeconvenience snacks, and then even harder still when I went paleo and AIP. This paleo pumpkin fudge totally fills that void of an easy, no-bake conveniencetreat!
You don’t have to bake a complete pumpkin pie with a homemade crust and the entire works to enjoy pumpkin season! You can get all of the flavors of fall with a snack like this pumpkin fudge! Not only is it a great treat to stash in your fridge for whenever you have a sweet tooth, but it’s a perfect option for a healthier Halloween treat.
The Ingredients You’ll Need for this Pumpkin Fudge
Coconut butter
This is different from coconut oil, and cannot be swapped with coconut oil. Coconut butter is made from the meat of the coconut and makes for a really great base for this fudge!
Coconut oil
This adds more healthy fat as well as helps with the texture of the fudge.
Pumpkin puree
Gotta have the pumpkin, right?
Maple syrup
The maple syrup flavor pairs great with the pumpkin and cinnamon, but you could technically use honey as well.
Cinnamon
If you like this recipe, you may also like…
- Pumpkin turmeric gummies
- Pumpkin chocolate chip cookies
Paleo Pumpkin Fudge (AIP & Vegan)
- Author: Michelle
- Total Time: 10 minutes
- Yield: 9 servings 1x
Ingredients
Scale
- 1 cup coconut butter
- 1/2 cup coconut oil
- 1/4 cup pumpkin puree
- 1/4 cup maple syrup
- 1 tspcinnamon
Instructions
- Assemble a double boiler with a medium sized pot filled halfway with water. Bring the water to a simmer and place a metal mixing bowl over the pot.
- Pour the coconut butter and coconut oil into the metal bowl and allow it to slowly melt, mixing often. Once the mixture is melted and completely liquid, stir in the pumpkin, maple syrup, and cinnamon. Mix together. Use an oven mittto carefully remove the bowl from the heat and set aside.
- Prepare a small Tupperware or baking pan (I used a small 5×5″) and carefully line with parchment paper. You can also use silicone molds. Pour the fudge mixture and spread it evenly with a rubber spatula into the vessel. Place the fudge in the fridge to harden for 3-4 hours or overnight.
- Remove from the fridge and slice into the desired size. If you have any imperfect pieces, allow the fudge to sit out for a bit and use your fingers to mold them back into a prettier slice!
Notes
All nutritional information are estimates and will vary.
- Prep Time: 10
- Category: Dessert
- Method: no bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 304
- Fat: 27.4g
- Carbohydrates: 11.9g
- Fiber: 3.2g
- Protein: 5.9g
Fall Treats
posted by Michelle on October 15, 2018
15 Comments / Leave a Comment »
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15 comments on “Paleo Pumpkin Fudge (AIP & Vegan)”
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See AlsoGluten Free Vegan Dinner Rolls -
Ree — October 26, 2018 @ 7:42 am Reply
Can’t wait to try these…very Yummy looking!!
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Michelle — October 29, 2018 @ 10:07 pm Reply
Thanks so much, Ree! I hope you like it!
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Alexandra — November 7, 2018 @ 8:47 am Reply
This recipe sounds great! But I don’t have coconut butter; can I put something else? Even if it’s not very “AIP”? I would really love to try this one! Thank you!
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Michelle — November 9, 2018 @ 5:41 pm Reply
Thanks, Alexandra! I’m not sure if there’s a sub that would harden quite the same way.
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Robert — November 7, 2018 @ 12:29 pm Reply
I made this it taste great however my pumpkin purée separated and went to the bottom after I put it in the refrigerator. Will try again
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Michelle — November 9, 2018 @ 5:42 pm Reply
Glad it tasted good, Robert!! That’s odd that happened… I’ve never had that happen. Maybe it’s how it was incorporated? Hope it turns out better next time!! 🙂
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Kathy — November 8, 2018 @ 1:30 am Reply
Would there be any way to substitute almond butter and almond oil for the coconut products for someone with a coconut allergy? Or possibly another substitute? Thanks
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Michelle — November 9, 2018 @ 5:40 pm Reply
I’m not sure if there’s a good substitute that would harden the same way that coconut does for this particular recipe.
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Lori — November 20, 2018 @ 12:14 am Reply
How long are you supposed to keep the ingredients on the heat? My mixture looked perfect and as I was mixing in the last ingredient (the cinnamon) it all started to separate. Smelled delicious but almost looked like it was curdling. Should I have removed it from the heat immediately after adding the maple syrup?
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Michelle — November 27, 2018 @ 10:39 pm Reply
I would pull it off once it’s melted. It’s hard because all coconut butters are different! It can be a finicky ingredient. Artisana is my favorite.
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Ericka — December 23, 2018 @ 10:28 pm Reply
Mine separated too. I’m thinking I’ll let cool a bit, then mix once it’s set a bit before placing in fridge. Or maybe even add cold pumpkin after taking off the heat.
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Vanessa — July 11, 2019 @ 3:51 am Reply
I am on a modified AIP and can’t have maple syrup or honey. Would a date syrup work in this recipe?
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Michelle — July 18, 2019 @ 8:57 pm Reply
I haven’t tried it but I think it should be fine!
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