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