Healthy 3 Ingredient Pumpkin Fudge (Paleo, Vegan, Gluten Free)
A delicious soft and doughy pumpkin cake bar which takes less than 5 minutes to whip up and only requires three ingredients! Not only is it very low in fat and high in fiber, it’s naturally gluten-free, vegan, paleo and very low in sugar too- Perfect for an anytime snack to treat to have on hand!
One week into living in Columbus and I had to do 2 things in my kitchen-
1. Stock the pantry with coconut flour
2. Make a No Bake recipe
I was fortunate that on my first official full day in Columbus, Alexis kindly invited me to a fun event at the new Whole Foods store which officially opened on Wednesday in . Prior to attending the event, we went to Trader Joe’s so I could stock up on one of my most used ingredients- Coconut flour. Seriously, my obsession with coconut flour is ridiculous, as evidenced by my slew of recipes which use it up.
Anyway, I didn’t intent on breaking into it the very next day but when I saw a display of pumpkin at the supermarket, I wanted to try an idea I had been toying around with for a while now- A simple cake bar, without needing any nut butter or sticky sweetener to bind together.
I messaged Alexis who was hanging out and posing at a coffee shop between both of our places telling her if the photoshoot went well, I’d swing by with some. Unlike New York, the sun shone through my room at a different time of the day and with a much brighter ray. I did an elegant ballroom dance across the window to find the perfect spot of light and after a little bit of tempering the camera and my work station, I managed to get the shots. I high tailed over to Alexis with this pumpkin fudge in tow and forced her to try it and give me her honest opinion.
She said it tasted like punishment so I pulled her weave off her head.
Just kidding, she said it was delicious but could have done with cinnamon mixed in. Duly noted and added to my recommendations.
Her weave stayed put and I made the executive decision to not save these in my archives for a later date and post them today- Healthy 3 Ingredient No Bake Pumpkin Cake Bars.
This 3 ingredient No Bake Pumpkin Cake Bar will literally be your Fall/Autumn snack/treat staple because it’s so darn simple to whip up and for a cake bar, it’s ridiculously healthy for you. Because I didn’t add any fats (nut butter, coconut oil etc) or any sticky sweeteners (maple syrup, brown rice syrup, agave etc) as I usually do in my no bake recipes, these beauties are SO high in fiber and pretty low in sugar too. You also only need five minutes to whip them up, thanks to just three ingredients. Naturally gluten free, vegan and dairy free, I made them paleo friendly by opting to use coconut sugar to add some sweetness.
Texture hack- Over the last 2 days, I ate them at room temperature, out of the fridge and out of the freezer. Depending on how you like your fudge, there’s a way to suit your tastebuds.
Soft and melt in your mouth texture- Room temperature.
Soft and fudgy- Fridge.
Dense and mellow- Freezer (thawed for 5-10 minutes).
Regardless of which way you prefer, make this delicious (and healthy!) three ingredient no bake pumpkin cake bar and rip off Alexis’ weave in excitement.
Go on, I allow you to.
PLEASE NOTE- For a more authentic, true fudge- Check out this recipe here!
Healthy 3 Ingredient No Bake Pumpkin Cake Bars
Ingredients
- 1 15 oz can pumpkin puree not pumpkin pie filling*
- 1 cup + coconut flour sifted**
- 1/4-1/2 cup coconut palm sugar can use any granulated sweetener of choice- Adjust to sweetness desired
- Cinnamon optional- adjust to taste
Instructions
- In a large mixing bowl, add your coconut flour and coconut palm sugar (or sweetener of choice) and mix well. Add cinnamon if desired.
- Add the full can of pumpkin and mix until fully incorporated.
- Transfer the mixture into the lined dish, sprinkle with extra cinnamon and sugar (if desired) and refrigerate for at 30 minutes to firm up. Cut into bite sized pieces and enjoy.
Notes
** Note 2- If mixture is too moist, add more coconut flour.
3 Ingredient Paleo Fudge (Paleo, Vegan, Gluten Free)
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No Bake Black Bean Fudge Brownies (Vegan, Gluten Free)
What is one ingredient you ALWAYS have on hand?
PS- Still need your advice for a recipe using one of these ingredients– My ears are open!
On my agenda for this weekend was to make pumpkin fudge – you totally beat me to it! I love that you have texture options – not messing around!
Lol, I had to do one after all my other fudge recipes- It was asking for it! 🙂
What Size pan and do you spray it? I can’t find this info..
You sure do, Teresa! Any sized pan- It depends on how thick you want them. I used a 9 x 9 but didn’t fill it all 🙂
Yum, I love this interpretation of a healthy pumpkin snack! I’m also obsessed with coconut flour; genius idea to use it in fudge.
It’s my most used ingredient in all my recipes….no shame haha!
You guys are like a comedy act. You both keep me laughing and obviously each other too. I am traveling for the long holiday weekend but when I get home pumpkin fudge it will be. Going to meet you one day Arman because I know it will be a blast!!! Btw, I am in the process of writing a book. I was just thinking about something you had written a long time back. I will catch ya soon dude.
Hahahaha please do- We will have a blast, I promise! Oh wow- That is so exciting- Keep me updated! 🙂
I’ve always got flour on hand. And not just one kind of flour. Like 6 different kinds. I’m loving this pumpkin fudge, though…perfect for Fall! And frozen? Woah…now that would make me pull out my weave! Haha…I don’t have a weave. But if I did it would be pretty cool…
You do have a weave haha! 6 different kinds? Geebuz. Flour bandit much! 😀
Even though I have lived in America all of my life, I still have not tried or bought coconut flour. I think that needs to change soon… I love how you tested out the different textures of your fudge- that marks a true craftsman 😉
Please do- I promise you’ll love it!
apparently I’m the worst human alive because I somehow missed you were moving to Columbus. SO FUN!
BUT, I did not miss the stack of delicious pumpkin goodness on my screen in front of my face. I want to devour ALL of this STAT. Pinned!
So, when are you coming to visit huh 😉
I feel so special that a) this post mentions my name like at least 26 times and b) that I got to eat these gems. They’re honestly so dreamy and I was uber impressed that they only have 3 ingredients. You are seriously the no-bake king. Go suck it, ovens!!
Hahaha when it’s Winter, you will be living inside yours.
I always walk past the coconut flour at TJs, pick it up, think to myself “come on, what are you actually gonna do with that, Kelly?”, then put it back on the shelf. Now I guess I know what I could do with it! If I only have normal sugar, you think that would work?
Kelly. I can’t believe it was not in your latest round up. You bet it would work with normal sugar 😉
Quick question: small can of pumpkin puree…does that mean a 15 oz can? So excited to make these 😀
Hey Ryan! Thanks so much for letting me know- Your correct, 15 oz can, going to amend it now! Cheers!
Punishment??? Ha. This is exactly the opposite. Looks delicious and perfect for fall. I knew Florian was moving but I didn’t know you were too. Glad you have a Trader Joe’s and Whole Foods nearby. We are getting a new Whole Foods about 5 miles away. Yay!
Oh yay! Seriously, I am obsessed, just not with the price….
I looooove Columbus! I used to visit my Godparents almost every summer there. Beautiful little city. ENJOY IT!
And I’ll just go and enjoy a pan of these pumpkin goodies!!
Oh what? You should come back again, there is a new place that opened up and it’s like Chipotle but with Felafel.
HOLY MOLY. I need to get myself some coconut flour from TJ’s this weekend and make these, STAT. Love pumpkin errythang.
YES. Please do, Jess!
Wow love how simple these are! I’m all about the pumpkin, this sounds amazing and yes coconut flour is absolutely a must have!!
Right? Thanks Sam! 🙂