Paleo Pumpkin Fudge Bites are a fall dream! Creamy pumpkin cashew butter fudge is layered on top a no-bake chocolate date crust, then drizzled with smooth dark chocolate and topped with toasted hazelnuts. These fudge bites are not only healthy and free of refined sugar, but are incredibly rich and super simple!
| vegan + Whole30 / Paleo + gluten free + dairy free |
Originally, I attempted to make actual fudge. And when that sort of flopped, I decided fudge bars were more fun and delicious anyway.
Mainly because they’re layered. Fudge is great, but layered fudge is even better. Double the flavor and sweetness, which is perfectly fine with me.
I’ve obviously gone a litttttttle crazy with pumpkin lately, but you don’t mind, do you?
If I’m not doing pumpkin things, I’m doing apple things and chai things.
Yes, I love every second of it.
Fall has been so fun lately! The weather is cool and crisp and fall candles are burning 24/7. We finally decorated our front porch with pumpkins and I hung these ADORABLE fall signs all over the house. As much as I’d love to move somewhere warm, I know I’d miss fall in Michigan… the leaves turning, the cool weather, the boots & leggings, pumpkin patches… I’ve also had my fair share of donuts and cider, too.
So speaking of fall donuts (these maple chai ones are my new obsession), I’m curious.
Are you more of a glazed donut fan or the cinnamon-sugar kind?
I think when it comes to fall, I’d take a cinnamon-sugar coated donut, but on any regular day, gimme ones filled with Bavarian creme, please.
Okay, okay, enough donut talk, and back to this rich, decadent fudge!
How to make Paleo Pumpkin Fudge Bites
This is one of the easiest no-bake recipes! All you need is a good food processor.
To make the base, start by soaking your dates in hot water for a couple minutes to soften them up. Then add them to your food processor with some toasted nuts, almond flour, cocoa powder, and a little coconut oil. Blend it all up and press it right into a square 8×8″ pan.
As far as the base goes, feel free to choose whatever nuts you might have on hand. I used a blend of toasted hazelnuts (because I had some leftover from this tart I recently made again) and toasted pecans. You can also use walnuts or sliced almonds, but make sure to toast the nuts before tossing them in the food processor. It lends a nice smoky, toasted flavor that just can’t be beat.
THEN, the filling. Also known as everybody’s favorite part.
It’s literally a mix of canned pumpkin, more softened dates, cashew butter, and coconut milk.
The cashew butter keeps these bites fudge-like and sooooooo creamy!
You’ll want to freeze the bars for about an hour prior to slicing them. They can get a little sticky if they’ve only been refrigerated. Once they’re cut, drizzle with chocolate ganache (more coconut milk and a microwave), and store in the fridge.
So simple. So delicious. Obviously addicting.
Did I mention creamy?
It’s almost like pumpkin cheesecake meets fudge and I just can’t stay away from them.
These little squares of heaven are also
- WHOLE30! Yes, you read that right!
- Gluten free
- Grain free
- Dairy free
I mean. Heart emojis all over the place.
I hope you all are truly enjoying fall wherever you’re located!
But I know that Paleo Pumpkin Fudge Bites will make your season 10x better.
Pin these Paleo Pumpkin Fudge Bites for later!
Easy, no bake pumpkin cashew fudge on top of a chocolate date brownie base!
- 1 c. pitted Medjool dates, packed
- 1 1/2 c. toasted nuts (I used a blend of toasted hazelnuts & pecans; can use almonds or walnuts)
- 1 c. almond flour
- 2 Tbsp. cocoa powder
- 1 Tbsp. coconut oil
- 1/2 tsp. vanilla extract
- Pinch salt
- 1 1/2 c. pitted Medjool dates, packed
- 3/4 c. cashew butter (may sub almond or peanut butter)
- 1/2 c. canned pumpkin
- 1/2 c. full fat coconut milk
- 1 tsp. vanilla extract
- 4 oz. 70% dark chocolate, chopped
- 1/3 c. full fat coconut milk
If the Medjool dates are hard, soak them for 2-3 minutes in very hot water, then drain.
To a food processor, add all the ingredients for the base (be sure your nuts have been toasted in either the oven or a skillet). Process, scraping down the sides as necessary, until the mixture comes together, is broken down evenly, and forms a sticky ball.
Pour the date base into the bottom of an 8x8" square pan lined with parchment paper. Refrigerate.
Wipe the food processor clean. Add the remaining 1 1/2 c. dates, cashew butter, pumpkin, coconut milk, and vanilla. Blend, scraping down the sides as needed, until smooth and creamy. Remove the brownie base from the refrigerator and spread the pumpkin fudge layer evenly over top. Freeze 2 hours or until very firm.
Slice into 25-36 small squares (or larger bars - your preference), then freeze again while you make the ganache.
For the ganache, add the chopped chocolate to a medium bowl. In a separate small bowl, heat the coconut milk in the microwave 30 seconds, or until hot. Pour the coconut milk over top the chopped chocolate and stir with a whisk. The chocolate will melt gradually.
Spoon the ganache over top the pumpkin fudge bars and sprinkle with toasted nuts. Store leftovers in the refrigerator.
Nutrition information per serving (for 36 servings):
Calories: 145 Protein: 3g Carbs: 20g Fat: 9g