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Paleo Pumpkin Fudge (AIP & Vegan)

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


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


  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!


All nutritional information are estimates and will vary.

  • Prep Time: 10
  • Category: Dessert
  • Method: no bake
  • Cuisine: American


  • Serving Size: 1 serving
  • Calories: 304
  • Fat: 27.4g
  • Carbohydrates: 11.9g
  • Fiber: 3.2g
  • Protein: 5.9g