Pumpkin fudge layer bars made in two layers; a pumpkin-cashew-coconut based fudge on a layer of dark chocolate. Perfect for a fun fall dessert!
The Fall foliage is in full swing here on the East Coast.
I hiked White Oak Canyon Trail with my friends in the Shenandoah this past weekend.
Colorful leaves fell around us like snowflakes as we ascended the trail past *three* stunning waterfalls.
When we got to the final and largest falls we sat down and devoured lunch.
I had dark chocolate to share at the top, amongst other goodies.
“This is what you get when you take a food blogger hiking,” I joked, tossing my favorite snacks at my friends to share (but also to lighten my pack, HA!).
Afterthought: I wish I’d had these Pumpkin Fudge Layer Bars at the top.
They’re made vegan, gluten-free, and refined-sugar-free in two delicious layers.
We start with a dark chocolate base topped off with a dairy-free pumpkin fudge!
They taste as good as the fall foliage looks right about now.
Ready to fall in love?
First, we make a solid dark chocolate base.
All you need for the chocolate layer is:
That’s it!
These Gems are my favorite because they’re vegan, paleo, and refined-sugar-free.
They melt like a dream and are perfect for any no-bake or baked dessert!
Line a loaf pan pan with parchment paper and set aside.
Add the Gems to a medium saucepan and heat the chocolate over low heat until they’re fully melted.
If you want a shortcut OR just don’t feel like dirtying up an extra pan, you can add them to a microwave safe bowl and microwave in ~30 second intervals until melted.
Pour the melted chocolate in the bottom of the lined loaf pan and spread it into an even layer with the back of a spoon.
Transfer the pan to the freezer to harden while you prepare the pumpkin fudge layer!
And here’s what you need for the Pumpkin Fudge Layer:
- cashew butter
- coconut butter, melted
- pure maple syrup
- pumpkin purée
- pumpkin pie spice
That’s it!
Add the cashew butter, coconut butter, maple syrup, pumpkin purée, and pumpkin pie spice to a mixing bowl and whisk to combine.
I like to soften my coconut butter by soaking the entire jar in a large bowl of hot water in the sink for about ~30 minutes.
If you have any clumps in the ingredients, transfer them to a high-speed blender or food processor to make sure everything is well-combined.
Remove the loaf pan from the freezer once the chocolate is firm to the touch.
Spoon the pumpkin mixture on top of the chocolate and spread it into an even layer with a spatula.
Transfer the loaf pan back to the freezer to set for 1-2 hours.
Remove the pan from the freezer and slice into bars and serve!
I recommend leaving the bars out of the freezer for 10-15 minutes before serving for the best consistency.
Try decorating them with a drizzle of melted dark chocolate or shaved dark chocolate for some extra flair.
Enjoy these Pumpkin Fudge Layer Bars as a fun fall dessert to share.
I love that they’re entirely vegan, gluten-free, and refined-sugar-free without any added oils!
If you don’t have cashew butter, any neutral nut or seed butter will work in its place.
The recipe great way to make a pumpkin themed dessert for a Halloween party or fall gathering.
It’s also ideal for using that *tiny* bit of pumpkin left in the fridge.
Store any leftovers Pumpkin Fudge Layer Bars in the refrigerator for up to one week and freeze them for long-term storage.
Enjoy!
If you make these Pumpkin Fudge Layer Bars, let me know!
Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.
Give me a shout on Instagram and use #floraandvino to show me your creations.
Check out my Pinterest page to pin more recipe like this one to make later.
Want more sweet layered bars?
Check out my Cookie Layer Bars, Cashew Butter Buckeye Brownies, and Blueberry Mousse Brownies.
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XO Lauren
Pumpkin Fudge Layer Bars
- Total Time: 2 hours
- Yield: 8-12 servings
- Diet: Vegan
Description
Pumpkin fudge layer bars made in two layers; a pumpkin-cashew-coconut based fudge on a layer of dark chocolate. Perfect for a fun fall dessert!
Ingredients
Chocolate Layer
- 1 cup Hu Kitchen Gems
Pumpkin Fudge Layer
- 1 cup cashew butter
- 1 cup coconut butter, melted*
- 1/2 cup pure maple syrup
- ¼ cup pumpkin purée
- 1 tsp pumpkin pie spice
Instructions
- Line a loaf pan pan with parchment paper and set aside.
- Add the Gems to a medium saucepan over low heat until fully melted. Alternatively, you can add them to a microwave safe bowl and microwave in ~30 second intervals until melted.
- Pour the melted chocolate in the bottom of the lined loaf pan and spread into an even layer with the back of a spoon. Transfer the pan to the freezer to set while you prepare the pumpkin fudge layer.
- Add the cashew butter, coconut butter, maple syrup, pumpkin purée, and pumpkin pie spice to a mixing bowl and whisk to combine. If there are any clumps, transfer the ingredients to a high-speed blender and process until it’s smooth and creamy.
- Remove the loaf pan from the freezer once the chocolate is firm to the touch. Spoon the pumpkin mixture on top of the chocolate and spread into an even layer with a spatula.
- Transfer the loaf pan back to the freezer to set for 1-2 hours.
- Remove the pan from the freezer and slice into bars and serve! I recommend leaving the bars out of the freezer for 10-15 minutes before serving for the best consistency.
- Store leftovers Pumpkin Fudge Layer Bars in the refrigerator for up to one week and freezer for long-term storage.
Notes
Melt your coconut butter by soaking the entire jar in a large bowl of hot water for about ~30 minutes
Recipe adapted from Loving It Vegan
- Prep Time: 2 hours
- Cook Time: 0 mins
- Category: Dessert
- Method: Freezer
- Cuisine: Vegan, Oil-Free, Gluten-Free, Refined-Sugar-Free
This post is brought to you by Hu Kitchen, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!
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