Pumpkin Espresso Hazelnut Fudge (Vegan, Paleo, Raw) | Fresh Planet Flavor

Pumpkin Espresso Hazelnut Fudge (Vegan, Paleo, Raw) | Fresh Planet Flavor

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.

Pumpkin Espresso Hazelnut Fudge (Vegan, Paleo, Raw) | Fresh Planet Flavor

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!

Pumpkin Espresso Hazelnut "Fudge"

Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Serves 6

This luxurious Pumpkin Espresso Hazelnut Fudge is made with nutrient-dense, real-food ingredients. Just mix, freeze, and eat!

Ingredients

    Fudge

    Topping

    Directions

    1. Line a square 8" x 8" cake pan with parchment paper, set aside.
    2. 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.
    3. Roughly chop the hazelnuts, and scatter over the fudge.
    4. 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.
    5. Put the pan into the freezer for at least ½ hour to set then cut and enjoy.
    6. Store leftovers in the freezer.

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