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Paleo Pumpkin Fudge

Paleo Pumpkin Fudge

Pumpkin fudge recipe & content provided by Bare Nutrition

No matter how you feel about pumpkin spice season, you’ll find it hard to resist this pumpkin fudge recipe. These soft and chewy bites are infused with vanilla, collagen protein, and warm spices for a no-bake treat that will make you feel cozy.

Related: Paleo Pumpkin Scones

Aside from the cozy feel of pumpkin spiced treats, pumpkin has some amazing health benefits. Pumpkin is packed with fiber, beta-carotene, and lutein and zeaxanthin to support brain and eye health. Pumpkin fudge is a delectable way to collect all these benefits, along with collagen protein to support stronger hair, skin, and nails.

Go all out and enjoy this pumpkin fudge with a sugar-free pumpkin spice latte, or pair it with a warm cup of turmeric bone broth for the ultimate paleo indulgence.

Get your fall fix with this easy paleo pumpkin fudge recipe -- packed with skin-smoothing collagen protein, warm spices, and a touch of sweetness.

Paleo Pumpkin Fudge

Start to Finish: 40 minutes

Ingredients:

  • 1/2 cup almond flour
  • 5 tablespoons coconut oil, melted and divided
  • 1 teaspoon liquid monk fruit extract
  • 2 cups canned organic pumpkin puree (BPA-free)
  • 3 tablespoons cacao powder
  • 3 heaping scoops collagen peptides
  • 2 teaspoons vanilla extract
  • 1 teaspoon ceylon cinnamon
  • 1 teaspoon quality ground ginger

Instructions:

  1. Line a loaf pan with parchment paper.
  2. In a bowl, thoroughly mix almond flour, 2 tablespoons of the coconut oil, and monk fruit drops.
  3. Spoon the crust mixture into a loaf pan and press the crust into a thin even layer. Place the loaf pan in the freezer for 10 minutes.
  4. In a mixing bowl, thoroughly combine remaining ingredients.
  5. Remove the loaf pan from the freezer and pour the pumpkin mixture into the loaf pan, spreading evenly to coat the crust.
  6. Place back into the freezer and allow to set for about 20-30 minutes, or until firm.
  7. Remove from the freezer and use parchment to lift pumpkin fudge out of the pan. Cut into 12 squares and serve, storing leftovers in the freezer.

Serves: 12

Nutritional Information (Per Serving):

  • Calories: 88
  • Total Fat: 11g
  • Saturated Fat: 3.5g
  • Cholesterol: 0g
  • Total Carbs: 5.25g
  • Fiber: 1g
  • Sugars: 1.5g
  • Sugar Alcohols: 0g
  • Net Carbs: 4.25g
  • Protein: 3.5g
  • Sodium: 12mg
  • Vitamin A: 23%
  • Calcium: 3%
  • Vitamin C: 2%

Note on ingredients: Except for coconut, all nuts are considered “suspect” on the Bulletproof Diet because of their high levels of omega-6 fats that can oxidize and contribute to inflammation. Nuts are also susceptible to mold and contain lectins, nutrient-sapping compounds that can be tough on your gut. Use nuts in moderation, or remove them from your diet and reintroduce in small amounts to test your sensitivity.

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