Craving a sweet, nutty treat? Pumpkin Seed Fudge blends creamy chocolate with crunchy pumpkin seeds for a paleo-friendly delight! This Crunchy Chocolate Treat sets in hours with no baking, perfect for fall gatherings. Try this simple recipe for a nutty paleo dessert that’s easy and indulgent!
Why You’ll Love Pumpkin Seed Fudge
- Paleo-Friendly: Pumpkin Seed Fudge shines in this nutty paleo dessert.
- No-Bake: Chills to set for this creamy fudge delight.
- Crunchy: Pumpkin seeds add texture to this simple recipe.
- Naturally Sweet: Dates for guilt-free crunchy chocolate treat sweetness.
- Festive: Perfect for fall in this nutty paleo dessert.
Ingredients for Pumpkin Seed Fudge
Here’s what you’ll need for this nutty paleo dessert (makes ~24 squares, serves 12):
Frosting:
- 2 cups (480ml) unsweetened coconut cream (2 cans, water discarded)
- 1 cup (175g) paleo-friendly semi-sweet chocolate chips
Crust:
- 2 cups (200g) pistachios
- 1½ cups (225g) pitted dates
- 1½ cups (120g) unsweetened shredded coconut
- 2 tbsp (30ml) coconut oil
- ½ tsp sea salt
Pumpkin Seed Layer:
- 3 cups (525g) paleo-friendly semi-sweet chocolate
- ¾ cup (180ml) unsweetened coconut cream (1 can, water discarded)
- ¼ tsp salt (omit if using salted pumpkin seeds)
- 2 cups (250g) raw or roasted pumpkin seeds
Equipment
- Food processor
- Medium saucepan
- 9×13-inch baking pan
- Parchment paper
- Spatula
- Stand mixer (optional)
Ingredient Tips
- Coconut Cream: Chill overnight for creamy fudge delight texture.
- Pumpkin Seeds: Roasted for crunchy chocolate treat flavor.
- Dates: Soft for natural nutty paleo dessert sweetness.
- Chocolate: Paleo-friendly for this simple recipe’s richness.
- Pecans: Chopped for sturdy creamy fudge delight base.
Directions for Pumpkin Seed Fudge
Let’s create this creamy fudge delight!
Make Frosting
I melt 1 cup chocolate chips with 2 cups coconut cream in a saucepan over low heat, stirring until smooth. I chill the mixture for 4 hours for this nutty paleo dessert.
Prepare Crust
I line a 9×13-inch pan with parchment. In a food processor, I blend 2 cups pecans, 1½ cups dates, 1½ cups shredded coconut, 2 tbsp coconut oil, and ½ tsp sea salt until sticky. I press into the pan for this crunchy chocolate treat.
Make Pumpkin Seed Layer
I melt 3 cups chocolate, ¾ cup coconut cream, and ¼ tsp salt (if needed) over low heat, stir in 2 cups pumpkin seeds, and pour over the crust for this simple recipe.
Chill
I refrigerate the pan for 4 hours until set for this creamy fudge delight.
Whip Frosting
I whip the chilled frosting mixture for 1 minute until fluffy, then spread over the set layer for this Pumpkin Seed Fudge.
Slice and Serve
I cut into ~24 squares and serve chilled for this nutty paleo dessert.
Nutrition
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Chill Time: 4 hours
- Total Time: ~4 hours 40 minutes
- Servings: 12 (2 squares each)
- Calories: ~500 kcal per serving
- Macros per Serving: 35g carbs, 5g protein, 40g fat
Variations for Pumpkin Seed Fudge
Try these twists for this nutty paleo dessert:
- Nuts: Swap pumpkin seeds for sunflower seeds in this crunchy chocolate treat.
- Sweetener: Use maple syrup for this creamy fudge delight.
- Nuts: Try walnuts for this simple recipe’s crust.
- Non-Paleo: Use regular chocolate for this nutty paleo dessert.
- Spice: Add cinnamon for this crunchy chocolate treat’s warmth.
Serving Ideas:
- Pair with Food and Tips’ herbal tea for this creamy fudge delight.
- Serve with Food and Tips’ berries for this nutty paleo dessert.
- Enjoy with Food and Tips’ almond milk for this crunchy chocolate treat.
Storage
I store this creamy fudge delight in an airtight container in the fridge for 2 weeks, with parchment between layers. I freeze for 3 months, thawing in the fridge for 30 minutes before serving for this simple recipe.
Serving Tips
- Presentation: Serve Pumpkin Seed Fudge on a dessert board for a crunchy chocolate treat.
- Garnish: Sprinkle coconut for this nutty paleo dessert’s charm.
- Pairing: Enjoy with Food and Tips’ coffee for this creamy fudge delight.
- Portion Size: 2 squares per serving for a satisfying treat.
- Occasions: Perfect for fall gatherings, gifting, or cozy nights.
FAQs About Pumpkin Seed Fudge
Here are answers to common questions about this crunchy chocolate treat:
Raw or roasted pumpkin seeds?
Roasted for nutty flavor in this creamy fudge delight; raw works too.
Can I use maple syrup?
Yes, add 1½ cups and 1 tbsp coconut flour for this nutty paleo dessert.
How do I avoid grainy chocolate?
Melt slowly over low heat for this simple recipe’s smoothness.
Can I use heavy cream?
Yes, for non-paleo creamy fudge delight texture.
How do I ensure clean slices?
Chill fully and use a sharp knife for this crunchy chocolate treat.
More Delicious Cookie Recipes You’ll Love
- Halloween day : scary good Halloween desserts
- Homemade Samoas Cookies Recipe – Copycat Girl Scout Cookies
- Delicious autumn: yummy fall desserts
Conclusion
Pumpkin Seed Fudge is a creamy, crunchy blend of chocolate and pumpkin seeds, naturally sweetened for paleo fans. This simple recipe delivers a nutty paleo dessert for any occasion. Savor the indulgent, festive bite in every square!
Pumpkin Seed Fudge
Ingredients
For the Frosting:
- 2 cups 480ml unsweetened coconut cream (2 cans, water discarded)
- 1 cup 175g paleo-friendly semi-sweet chocolate chips
For the Crust:
- 2 cups 200g pistachios
- 1½ cups 225g pitted dates
- 1½ cups 120g unsweetened shredded coconut
- 2 tbsp 30ml coconut oil
- ½ tsp sea salt
For the Pumpkin Seed Layer:
- 3 cups 525g paleo-friendly semi-sweet chocolate
- ¾ cup 180ml unsweetened coconut cream (1 can, water discarded)
- ¼ tsp salt omit if using salted pumpkin seeds
- 2 cups 250g raw or roasted pumpkin seeds
Instructions
Make Frosting
- I melt 1 cup chocolate chips with 2 cups coconut cream in a saucepan over low heat, stirring until smooth. I chill the mixture for 4 hours for this nutty paleo dessert.
Prepare Crust
- I line a 9x13-inch pan with parchment. In a food processor, I blend 2 cups pecans, 1½ cups dates, 1½ cups shredded coconut, 2 tbsp coconut oil, and ½ tsp sea salt until sticky. I press into the pan for this crunchy chocolate treat.
Make Pumpkin Seed Layer
- I melt 3 cups chocolate, ¾ cup coconut cream, and ¼ tsp salt (if needed) over low heat, stir in 2 cups pumpkin seeds, and pour over the crust for this simple recipe.
Chill
- I refrigerate the pan for 4 hours until set for this creamy fudge delight.
Whip Frosting
- I whip the chilled frosting mixture for 1 minute until fluffy, then spread over the set layer for this Pumpkin Seed Fudge.
Slice and Serve
- I cut into ~24 squares and serve chilled for this nutty paleo dessert.
Notes
Did you Like This Recipe? Please Rate and Comment Below!
