Melts-in-your-mouth 3 Ingredient Pumpkin Fudge (Paleo, Vegan, Gluten Free)

I don’t know about you, but as autumn comes I’m all about pumpkin desserts. I like to experiment with all types of them, and I’ll share with you a pumpkin-walnut cream I know you’ll go nuts about, but now I have discovered for you this soft and doughy pumpkin fudge 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!

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This is a ridiculously healthy recipe, as it doesn’t have any fats (nut butter, coconut oil etc) or sticky sweeteners (maple syrup, agave), which makes it a high fiber, low in sugar sweet delightfulness.

The pumpkin is an extremely nutritious vegetable, as it contains all the B vitamins, as well as vitamins C, E, PP and T, which are rare. It acts as a strong natural metabolism booster, too. The pumpkin also contains vitamin K, which is responsible for blood clotting. It is a rich source of vitamin A, which acts as an antioxidant and protects the body from the harmful effects of free radicals. Pumpkins contain trace elements such as potassium, calcium, magnesium, cobalt, sodium, and iron.

The pumpkin is very low in calories and strongly recommended for all diets. It is easily digested, making it suitable for consumption by the elderly.

The pectin contained in pumpkins cleanses the intestines and helps the body to rid itself of accumulated radionuclides.

Depending on how you like your pumpkin 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 fudge, take as a snack to work and show’em how it’s done – vegan, healthy, simple, and absolutely mouthwatering!


  1. 1 15 oz can pumpkin puree (not pumpkin pie filling)
  2. 1 cup coconut flour, sifted
  3. 1/4-1/2 cup coconut palm sugar (can use any granulated sweetener of choice- Adjust to sweetness desired)
  4. Cinnamon (optional- adjust to taste)


  1. In a large mixing bowl, add your coconut flour and coconut palm sugar (or sweetener of choice) and mix well. Add cinnamon if desired.
  2. Add the full can of pumpkin and mix until fully incorporated.
  3. 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.


  1. PLEASE NOTE- I’ve had feedback regarding different brands of coconut flour and some having their ‘fudge’ 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.

Source: Arman @ thebigmansworld