Paleo Pumpkin Pie Freezer Fudge
Fall is here!! Whether you like it or not, pumpkin is in season and people are freaking out as usual. I love pumpkin season because pumpkins are so nutritionally dense and so delicious! The fact they start to put it in everything doesn’t bother me at all because it is only for about 2 months then we have to wait all year for it to come back! But let’s be real, it definitely doesn’t FEEL like fall. It hit 92 in Orange County this weekend so it’s hard to completely jump on the fall train, but that just means we have to get creative!
Insert > freezer fudge. Cold desserts are my fave! I love freezing most sweets because it takes you longer to eat them too! My mom taught me this at a young age, always freezing those chocolate covered caramels so it would take like an hour to get it down. The perfect way to keep yourself from shoveling sweets – which – if you are anything like me, can be easy to do! This recipe took a little bit of testing but it turned out so delicious. If you are craving pumpkin pie this freezer fudge hits the nail on the flavor head! And it has all of my favorite things: dates, pumpkin, almond butter, almond flour, coconut flour & pumpkin pie spice! Super simple – all you do is throw them in a food processor, let it go and press it all into a pyrex. Just about an hour in the freezer will get them nice and firm, but the longer the better in my book. Now, go get yourself these ingredients and enjoy these beauties!
That was the first of MANY bites — Pin it!!
If you love this fudge recipe we have more for you to try:
Chocolate Peppermint Avocado Brownies
Chocolate Peppermint Freezer Fudge
Paleo Pumpkin Pie Freezer Fudge
- 2 cups pitted Dates
- ½ cup Almond Butter
- 1 ½ cup Almond Flour
- 1/2 cup pumpkin
- 6 tablespoons coconut flour
- 2 teaspoons Pumpkin pie spice
- Salt to taste
- Combine dates & almond butter in food processor and process until it forms a paste. Then add almond flour, coconut flour, pumpkin, pumpkin pie spice and a pinch of salt and blend until completely combined. Press into an 8×8 pyrex pan and top with some sea salt. Freeze for one hour, slice and enjoy cold!
This sounds amaaaaaazing! Thank you! Making it ASAP!!
Thanks Kaleigh!! 🙂 Let me know what you think!! XO!
Loving this extra cold version of pumpkin pie! It definitely feels like fall on the east coast right now which I’m grateful for since I love fall but I would still eat this because who can beat fudge, especially when it tastes like the worlds best dessert!? Pinned 🙂
YAY!! Oh yes this is fab no matter what the weather is like! And I’m supper jealous – I can’t wait for it to cool down!!
Do you know what the macros are for this?
I don’t! You can definitely calculate in my fitness pal though!
Just made this recipe. My hubbie felt the uncooled “dough” wasn’t quiet sweet enough,…so in an attempt to get the family to eat my paleo foods I added a ripe banana. THEY LOVE IT !!! TY =D
Would all coconut flour work instead of a mixture of almond and coconut? Looks delicious!
No it wouldn’t unfortunately!!
Could this be made without the dates? I just didn’t have any right now.
I don’t know, haven’t made it any other way!
This looks awesome!! Do you think i need the coconut flour? I have yet to make anything i like with coconut flour. Anything else i could use?
You could just add more almond flour, maybe like 8 tablespoons!
Hi Kelsey! This looks delicious. So would this technically be whole 30 compliant?
No, it is SWYPO!
Help! I’m making these now and I think I may have used too many dates because the mixture is very thick. It’s forming a ball in the food processor. Is that correct or is it supposed to pour out? I used 18 dates (2 cups). Is there any way to fix this and make it smoother? Also, I watched your live the other night but can’t remember what your “batter@ looked like. Is there a way to watch it again? Thank you!
Oh yes it should be a ball!! Just take it out of the food processor and press it into the pan!!
what brand of almond flour do u use??
I love the Trader Joe’s brand!