Yes, I know some of you are thinking have you succumbed to pumpkin mania already? To that I say no, because it can’t be pumpkin mania when pumpkin is torturing me. More specifically, every time I go to the coffee shop for my usual unsweetened cold-brew the pumpkin pastries torment me. So, this Pumpkin Espresso Hazelnut Fudge is my attempt to get a little of my own back in a way that won’t make my tummy seriously unhappy. Because I know that as delectable as those frosted pumpkin sugar cookies, pistachio-crusted slices of pumpkin bread and fall-apart-tender cream cheese pumpkin muffins LOOK in the display case, I’d regret them.
But this Pumpkin Espresso Hazelnut Fudge? Not only does it feature some serious fall flavor (and favorite flavors in general such as earthy cacao and rich hazelnut), it’s made with ingredients that any gluten-free, Paleo, vegetarian or vegan eater will love. If you need yet another reason to make this Pumpkin Espresso Hazelnut Fudge, it’s almost as good as the cold-brew I mentioned to kick-start your morning… due to the sly teaspoon of espresso powder! Consider it my back-handed tribute to those coffee-shop pastries.
P.S. This Pumpkin Espresso Hazelnut Fudge is a good gateway pumpkin recipe to ease you into pumpkin season. It technically contains pumpkin, but if you’re serving it to a pumpkin-phobe they’ll never know (the pumpkin flavor is masked by the cocao and other ingredients). There is still plenty of time later in the season for shameless cinnamon-scented pumpkin flavor overload!
- Fudge
- 1 cup pumpkin puree
- 1 cup [url href=”https://heyrachelmarion.com/recommends/almond-flour/” title=”almond flour”]almond flour[/url]
- ¼ cup [url href=”https://heyrachelmarion.com/recommends/almond-milk/” title=”almond milk”]almond milk[/url] or [url href=”https://heyrachelmarion.com/recommends/coconut-milk/” title=”coconut milk”]coconut milk[/url]
- 2 tbsp [url href=”https://heyrachelmarion.com/recommends/coconut-oil/” title=”coconut oil”]coconut oil[/url]
- ⅓ cup [url href=”https://heyrachelmarion.com/recommends/cocoa/” title=”cocoa”]cocoa[/url]
- ¼ cup [url href=”https://heyrachelmarion.com/recommends/maple-syrup/” title=”maple syrup”]maple syrup[/url]
- 1 tsp [url href=”https://heyrachelmarion.com/recommends/espresso-powder/” title=”espresso powder”]espresso powder[/url]
- Topping
- 2 tbsp [url href=”https://heyrachelmarion.com/recommends/cashew-butter/” title=”cashew butter”]cashew butter[/url]
- 2 tbsp [url href=”https://heyrachelmarion.com/recommends/coconut-oil/” title=”coconut oil”]coconut oil[/url]
- 3 tbsp [url href=”https://heyrachelmarion.com/recommends/maple-syrup/” title=”maple syrup”]maple syrup[/url]
- ¼ cup hazelnuts
- Line a square 8″ x 8″ [url href=”https://heyrachelmarion.com/recommends/square-cake-pan/” title=”square cake pan”]cake pan[/url] with parchment paper, set aside.
- In a medium mixing bowl, combine the ingredients for the fudge layer. Transfer to the parchment-lined pan, spread the mixture out evenly and smooth with the back of a spoon.
- Roughly chop the hazelnuts, and scatter over the fudge.
- Mix the other topping ingredients in a small mixing bowl until it turns into a caramel-like consistency, then drizzle over the fudge and hazelnuts.
- Put the pan into the freezer for at least 1/2 hour to set then cut and enjoy.
- Store leftovers in the freezer.
The Comments
Ariana {And Here We Are...}
This sounds so delicious, and looks beautiful, too!
Adrienne @ Whole New Mom
I am so making this!!! My son has made your Only Pumpkin Cookies over and over again since you shared them on my site and takes them to Costco so he can have a snack. He shared one w/ a demonstrator today!
Grok Grub
Adrienne @ Whole New MomWow, what a compliment! So glad he loves them (I assume you mean the Only Coconut Cookies). 😉
Tina @ OhSnapLetsEat.com
This sounds and looks so good – i shared it with a bunch of people and they loved it!
Laura
These look amazing! Can’t wait to make these next weekend when my Whole30 is over!
Grok Grub
LauraDo it, do it!
Pumpkin Espresso Hazelnut Fudge
[…] Pumpkin Espresso Hazelnut Fudge […]
ashley
I made this step by step exact recipe and exact instructions due to the high expense of the items used. It turned out to be just plain mushy. Very good don’t get me wrong but I’ve been eating it with a spoon because of the pudding like consistency. Not fudge but still yummy.
Grok Grub
ashleyMushy? How long did you put it in the freezer for?
Ashley
Grok GrubI checked on it after half an hour and it was mushy so I left it in longer but then it started to freeze.
Grok Grub
AshleyI’m going to update the recipe. The best consistency is to let it freeze (at least 2 hrs), then let it soften at room temperature for 5 minutes before cutting.
Lisa | Mummy Made.It
We’ve just finished pumpkin season in Aus but thankfully I’ve got some leftover that I can cook up today! I’m not a coffee person (don’t hate me!); will it still be ok if I omit the espresso? Could always add cocoa…….
Grok Grub
Lisa | Mummy Made.ItI’d just leave the espresso out, if you’re not a fan!
Sue Speck
It says there’s 30 minutes cook time at the top, but I don’t find any cooking instructions in the recipe. Is there a typo somewhere? Would love to make this recipe so if you can clue me in beforehand, I’d sure appreciate it. Thanks!
Grok Grub
Sue SpeckHmmm, sorry that’s a bit misleading but it’s how my recipe plugin is formatted (to say “cook” time). Since this is a raw recipe, consider the cook time as freeze time. Freeze for at least 1/2 hour, or longer if it is not yet firm. Does that make sense?
Sue Speck
Grok GrubIt sure does make sense and I thank you so much for getting back to me so quickly. Now if you’ll excuse me, I need to go into the kitchen and not cook this recipe!
Sue
Grok Grub
Sue SpeckYay!
Chocolate Pumpkin Cake Skulls | Paleo Recipes, Gluten-Free Recipes, Grain-Free Recipes | Grok Grub
[…] get me wrong) but this year I knew I wanted to up the ante a bit. I started strong with my Pumpkin Espresso Hazelnut Fudge last month… and when I saw a mini skull cake pan I knew I had to have it, and started […]
DISHrectory.com – Pumpkin Espresso Hazelnut “Fudge”
[…] Pumpkin Espresso Hazelnut “Fudge” recipe from Grok Grub […]
100+ Paleo Pumpkin Recipes - My Heart Beets
[…] Pumpkin Espresso Hazelnut Fudge Coconut Love Pumpkin Pie Bars Pumpkin Bars Pumpkin Pie Bars Pumpkin Caramel Bars Pumpkin Brownies Chocolate Pumpkin Brownies Pumpkin Crumble Bars Pumpkin Fudge Chocolate Pumpkin Fudge Pumpkin Smores Bars Pumpkin Spice Date Bars […]
ReneeKohley
This looks amazing! You hit this momma’s love for pumpkin and coffee so I’m thinking these need to be made!
Grok Grub
ReneeKohleyI should make them again this year!
Tracy
Not exactly what I was expecting… This sounded so good, but sadly we were disappointed! Not very chocolatey or pumpkiny, and the almond flour gives the fudge a strange consistency…not smooth like fudge. Would try again with more chocolate and almond butter instead of flour maybe. And more espresso!
Grok Grub
TracyThanks for the feedback, sounds like your version would be delicious!
Tracy
Grok GrubOn the lot positive side, I’ve been letting it thaw and mixing it in my yogurt for breakfast… Yum! Can’t wait to try your other recipes.
Grok Grub
TracyI’m glad you salvaged it somehow! 😛
Leslie
How could I sub with coconut flour?
Fresh Planet Flavor
LeslieHello Leslie, I’ve never substituted coconut four for the almond flour, but this blog post looked like it would be helpful for instructions on an arrowroot/coconut flour mix: http://www.paleoplan.com/2014/03-25/substitute-coconut-flour-almond-flour/