These Gluten-Free Dark Chocolate Pumpkin Fudge Bars are an easy NO-BAKE dessert or snack for the holiday season! The base and top are comprised of an oat toasted maple syrup nut concoction, sandwiching in the silky dark chocolate pumpkin fudge! These bars are too good to be true, especially because they’re gluten-free, vegan, dairy-free, refined sugar-free, and clean-eating!
I haven’t delivered any chocolate included recipes this month, which I’m disappointed about, so I needed to pull out these Gluten-Free Dark Chocolate Pumpkin Fudge Bars that I made last Thanksgiving (2016, not the one a few days ago)! 🎃🍫 I made them with these Super Fudgy Paleo Pumpkin Swirl Brownies that are seriously to die for!! 😍
Anyways, everyone went nuts over these bars too, and it’s not because they have nuts in them… 😏
If this is your first time on my blog, that’s not a very good representation of my sense of humor. 😂
Nevertheless, the base and top layer offers an addictive crunch, starring oats, toasted maple walnuts, pecans, and almonds, and creamy almond butter! 😋 We can’t forget my Homemade Pumpkin Pie Spice that’s infused in there also.
The middle is where it gets really elevated … that’s when the Paleo dark chocolate pumpkin fudge comes into play. 😈
The silky, thick, and luscious texture of these Gluten-Free Dark Chocolate Pumpkin Fudge Bars causes the lid clasp—you know, the feeling you get when you’re overwhelmed with fulfillment and you just need to press your eyelids together to savor the moment? If you haven’t experienced this, it’s an affect of a mouthgasm. 😝🙌🏼 I mean how can your mouth not get excited about spurts of dark chocolate, pumpkin, pumpkin pie spice, toasted nuts, and oats all in one bite? 😋
I know the spider web Halloween nails don’t match this season, but in my defense I took these pictures in October. 😜 My Aunt Kristi does such an AMAZING job on my nails! ❤️
These Gluten-Free Dark Chocolate Pumpkin Fudge bars really do have it all. With all the flavors and textures, you won’t regret making these tasty squares. They’re a rich and satisfying treat that is suitable as a dessert or healthy snack. 😍However, they can get a little messy so make sure you get some napkin action in there. 😉
PLUS you get lots of antioxidants, vitamins, and minerals from the raw cacao powder and coconut oil—even the pumpkin, maple syrup, nuts, and oats offer an array of benefits. ☺️
Since when did fudge get healthy? When they became sinless and delicious on Triple S! 😘💪🏼
By the way, how was everyone’s Thanksgiving?! Did you get as full as you planned? Make/try any new recipes? Anything exceptional happen? Mine was the usual. I went to my mom’s side first then over to my dad’s for dessert. However, I’m still celebrating Thanksgiving as we speak! The five of us (my mom, dad, brother, Harry (our dog 🐶), and I) decided to make a feast today! It’s completely Paleo too! I made my stuffing, some Paleo crescent rolls (sorry, these didn’t make the cut for the reveal this year 😬), and my Traditional Paleo Pumpkin Pie. SO GOOD! 😋
Nevertheless, let’s get back to these Gluten-Free Dark Chocolate Pumpkin Fudge Bars! Ready to see their no-bake glory?
We’re going to start with the oat and nuts layers. In a medium mixing bowl, add the almond butter, maple syrup, and vanilla extract and whisk together. You might need to warm the almond butter if it’s not mixing easily. Then, stir in the oats and spices.
Next, place all the nuts in a food processor and pulse until they’re finely chopped. Add them to a saucepan over medium heat with 1 tablespoon maple syrup. Stir the nuts until they’re fragrant (about 5-8 minutes).
Transfer the nuts to the mixing bowl and stir everything together.
Press half of the mixture in a foil or parchment paper lined 8×8” or 9×9” pan (I used 9×9” pictured in this post). Make sure you press very firmly. I like to use the back of a flat measuring spoon over a piece of parchment paper for a smooth, even layer.
Thereafter, in a double boiler, add the coconut oil. Once melted, whisk in the raw cacao powder. If you want to enhance the chocolate flavor (which I prefer), you can whisk in 1 teaspoon instant coffee or espresso powder now. Once dissolved, remove the double boiler from the burner and whisk in the pumpkin pureé, maple syrup, vanilla extract, salt, and pumpkin pie spice.
Pour the dark chocolate pumpkin mixture over the nut/oat base.
Smooth out so it’s evenly distributed.
Top it off with the remaining topping, crumbling it over the top, lightly pressing it into the fudge.
Transfer the pan to the fridge for about 2 hours or until firm.
Use a sharp knife to cut the squares. 😎🔪
I hope everyone is having a fun and loving holiday season so far! 😊 Can’t wait to move on to the Christmas recipes! 💃🏻🎅🏼🎄🎁🍪 You know it’s already been Christmas in my house for the past few weeks. 😏 Anyways, if you make these yummy Gluten-Free Dark Chocolate Pumpkin Fudge Bars don’t forget to snap a picture 📷 and share it with me on social media, tagging @sabrinassinlesssecrets and hashtagging #sabrinassinlesssecrets! ❤️ See you next week to start the Christmas cheer! 😘 #becausesinlessisdelicious #TripleS #sinlesssunday
- 2 ½ cups gluten-free rolled oats (about 225g)
- ¾ cup pecans (84g)
- ½ cup walnuts (56g)
- ½ cup almonds (56g)
- ½ cup creamy, natural almond butter (128g) (Trader Joe's brand is my favorite and the most affordable!)
- ⅓ cup + 1 tablespoon pure maple syrup
- ½ teaspoon Homemade Pumpkin Pie Spice
- ½ teaspoon pure vanilla extract
- Pinch of sea salt
- ½ cup organic pumpkin pureé
- ½ cup organic, unrefined extra virgin coconut oil (112g)
- ½ cup raw cacao powder (40g)
- ⅓ cup pure maple syrup
- 2 teaspoons Homemade Pumpkin Pie Spice
- 1 ½ teaspoon pure vanilla extract
- 1 teaspoon instant coffee or espresso powder (Optional, but recommended; used to enhance the chocolate flavor)
- In a medium mixing bowl, add the almond butter, maple syrup, and vanilla extract and whisk together (*You might need to warm the almond butter if it’s not mixing easily). Then, stir in the oats and spices.
- Next, place all the nuts in a food processor and pulse until they’re finely chopped. Add them to a saucepan over medium heat with 1 tablespoon maple syrup. Stir the nuts until they’re fragrant (about 5-8 minutes). Transfer the nuts to the mixing bowl and stir everything together.
- Press half of the mixture in a foil or parchment paper lined 8x8” or 9x9” pan (I used 9x9” pictured in this post). Make sure you press firmly. I like to use the back of a flat measuring spoon over a piece of parchment paper for a smooth, even layer.
- In a double boiler, add the coconut oil.
- Once melted, whisk in the raw cacao powder. If you want to enhance the chocolate flavor (which I prefer), you can whisk in 1 teaspoon instant coffee or espresso powder now.
- Thereafter, once dissolved, remove the double boiler from the burner and whisk in the pumpkin pureé, maple syrup, vanilla extract, salt, and pumpkin pie spice.
- Pour the silky dark chocolate pumpkin mixture over the nut/oat base.
- Then, smooth it out so it’s evenly distributed.
- Lastly, top it off with the remaining topping, crumbling it over the top, lightly pressing it into the fudge.
- Transfer the pan to the fridge for about 2 hours or until firm.
- Use a sharp knife to cut the squares. Enjoy! 🙂
These are dangerously delicious 👌🤤
Thanks so much! 😊💙