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This paleo pumpkin fudge is an easy and delicious treat! It’s paleo, AIP, and vegan-friendly.

Paleo Pumpkin Fudge

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-free convenience 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 convenience treat!

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.

pumpkin fudge

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

pumpkin fudge

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Paleo Pumpkin Fudge (AIP & Vegan)

  • Author: Michelle
  • Total Time: 10 minutes
  • Yield: 9 servings 1x
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Ingredients

Scale
  • 1 cup coconut butter
  • 1/2 cup coconut oil
  • 1/4 cup pumpkin puree
  • 1/4 cup maple syrup
  • 1 tsp cinnamon

Instructions

  1. 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.
  2. 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 mitt to carefully remove the bowl from the heat and set aside.
  3. 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.
  4. 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

pumpkin fudge