Healthy 3 Ingredient Pumpkin Fudge (Paleo, Vegan, Gluten Free)

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5 from 43 votes
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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! 

Healthy 3 Ingredient NO BAKE Pumpkin Cake Bars- Quick, easy and delicious cake bars LOADED with pumpkin flavor- Low fat and can be 100% sugar free! {vegan, gluten free, paleo recipe}- thebigmansworld.com

 

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

Healthy Three Ingredient No Bake Pumpkin Fudge- Delicious, soft and takes less than FIVE minutes to whip up- It's low fat, high fiber and very low in sugar! {Vegan, gluten free, Whole 30, Paleo friendly}

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. 

Healthy Three Ingredient No Bake Pumpkin Fudge- Delicious, soft and takes less than FIVE minutes to whip up- It's low fat, high fiber and very low in sugar! {Vegan, gluten free, Whole 30, Paleo friendly}

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.

Healthy Three Ingredient No Bake Pumpkin Fudge- Delicious, soft and takes less than FIVE minutes to whip up- It's low fat, high fiber and very low in sugar! {Vegan, gluten free, Whole 30, Paleo friendly} 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).

Healthy Three Ingredient No Bake Pumpkin Fudge- Delicious, soft and takes less than FIVE minutes to whip up- It's low fat, high fiber and very low in sugar! {Vegan, gluten free, Whole 30, Paleo friendly}

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

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Healthy 3 Ingredient No Bake Pumpkin Cake Bars

5 from 43 votes
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!

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

PLEASE NOTE- I've had feedback regarding different brands of coconut flour and some having their cake bars too crumbly- If this is the case, please add more pumpkin until a 'dough' is formed- It should be soft like the pictures show. If you don't have more pumpkin, add dairy free milk.
** Note 2- If mixture is too moist, add more coconut flour.
Author: Arman
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!
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Healthy No Bake Double Chocolate Fudge- A delicious dessert or snack- naturally gluten free, there's a vegan, paleo and high protein option!

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No Bake Black Bean Fudge Brownies- 1 bowl + 10 minutes- High in protein + Fiber- Naturally vegan, gluten free, allergy free + dairy free! @thebigmansworld - thebigmansworld.com

 

Healthy 3 Ingredient NO BAKE Pumpkin Cake Bars- Quick, easy and delicious cake bars LOADED with pumpkin flavor- Low fat and can be 100% sugar free! {vegan, gluten free, paleo recipe}- thebigmansworld.com

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! 

Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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Comments

  1. What a fantastic fudge idea! It’s pumpkin season in New England. How much real pumpkin (not from a can) should you use? Would you please add a mug-size (custard-cup size?) recipe for those of us that raise mini pumpkins (2″ x 3″ size).

    1. Hi there! I’m unfamiliar with the custard sized cup serving conversions- Maybe there will be something using google? Cheers!

    1. Hi Ashley! It’s totally up to you- I sometimes add cinnamon but I love the raw taste of the pumpkin with the sweetness of the coconut flour and coconut sugar 🙂

  2. my computer is acting up I can’t see all the comments so I apologize if you already answered – do you have any suggestions for which sugar free sweetener might work for this pumpkin fudge?

    1. Hi Anna! I used coconut palm sugar but several readers emailed saying they loved it with splenda and baking stevia 🙂

  3. The ingredients and the picture lend to a more “pumpkin brownie” rather than fudge. Is it fudge-y at all? I would have expected coconut oil rather than coconut flour.

    1. Hi Bethany- That is correct. I’m regretting calling it fudge and wish I named it ‘brownies’ (Like I will be with an upcoming apple one).

  4. Help, what did I do wrong?? I followed directions, but the result was very crumbly. I pressed into a pan, refrigerated and it is awful. It’s very grainy and just weird.
    I was so excited. Help me fix this please?

    1. Hi Jayne- The instructions have been amended after some feedback- Some brands of coconut flour are way more firm and need more pumpkin puree and/or dairy free milk. Apologies for the oversight.

  5. Hello! I need help. How much pumpkin puree? “1 15 oz can pumpkin puree” 115 ounce? or ..?.. can? I’m familiar with grams 😀

    1. Hello Helen 😀 It’s 1 x 15 oz can- I’m not too familiar with grams anymore (I used to be! haha!) I’d use a google converter which will provide you an accurate figure using grams! 🙂

  6. Hi there! You’re blog reads Big Mans World, but did you know you are becoming a HIT with my group of mommy friends?! All these recipes are EASY & HEALTHY, what?! Kids love to eat it & mom’s don’t care to make it because it is incredibly easy & fast & almost all the recipes use ingredients I have on hand. You’re a lifesaver among moms with small children! Maybe you could post a few recipes that sub overripe bananas as a sweetener instead of sugar? That way everyone, the baby included, can join in on the deliciousness 🙂 Thanks so much for your blog!

    1. Ashley! This is the BEST comment to read this morning- Thank you so much for your kind feedback! I’ve been enjoying sharing more easy, quick and healthy recipes 🙂 Thanks also for the feedback- I’ve actually been loving using bananas lately and have a few recipes to share in the coming weeks using them, including two I posted last week 🙂

      Thank you once again 🙂

  7. I have all the ingredients on hand now! Am going to make it ASAP! Thank you for sharing this. You just rescued a pumpkin fanatic. 😉

  8. Yes! I just started clean eating 3 weeks ago, also it’s fall….so I have been missing my baked goods like crazy! And while I still plan on having them again ( I am not clean eating out of a diet restriction, more for being the best me I can!) just not weekly like before.
    Anyways, I was so happy to find this page, I love no bakes stuff, since I live in AZ and it hit 101 today…yes 101! My gosh it’s almost oct. Then pumpkin to boot!! Whipped some up tonight. I added in some fresh nutmeg and clove, then a bit of drark coco chips. They were so good and hit the spot! Thanks again and will be back to try more when my sweet tooth shows up! I ❤️ cocoanut four!

  9. WOW!!!

    These look amazing!
    I love simple healthy recipes.
    And I laughed out loud at “She said it tasted like punishment so I pulled her weave off her head. ”

    Thanks for sharing this. Added it to my Pinterest board 🙂

    1. Hahaha you are so welcome, Dee! I tend to have a knack for pulling weaves off people. 😀

    1. Hi Erin! I haven’t tried it with normal flour- You can use oat flour and add more sweetener and dairy free milk until it becomes a thick batter. 🙂

  10. So I made these this morning and they are DELICIOUS. I used liquid stevia for sweetener, and added in a little pea protein powder as well for kicks.

    I noticed some comments about crumbling, and I thought I’d have that problem too based on the consistency of the mix once I’d added everything together. So I did the following with great results:

    – pour the crumbly mixture into your baking dish.
    – cover the dish with plastic wrap.
    – press down on the mixture with your hands, getting it into all the corners.
    – use a second baking dish to press even more, then leave it on there and refrigerate for 30 minutes.

    It turned out great. Definitely more of a “brownie” than “fudge,” but delicious nonetheless. I’m wondering what would happen if I added a little applesauce next time, or even some PB2. Yum…

    1. Thanks so much for the feedback, Kelly! 🙂

      I really wish I renamed it brownie instead of fudge haha 🙂 PB2 mixed in sounds amazing! I have a banana bread no bake blondie which I reckon you’d like 🙂

  11. Hello from Tennessee! I wanted to THANK YOU! I come from the North of Italy but have been happily living in the US for a few years.
    I LOVE YOUR RECIPES!!! I am also a coconut flour fanatic! I just made this pumpkin fudge and loved it!

    1. Gabby! What a lovely comment- Thank you so much for that, let’s raise our packets of coconut flour in celebration!