Paleo Pumpkin Salted Caramel Fudge Bites

Gluten-free, dairy-free, vegan & sweetened with only 5 dates!

Four words… paleo pumpkin fudge bites. I am still over here… doing the pumpkin thing! I just cannot see to stop with it, I am obsessed (in the best way)! These are such a favourite of mine recently, but I guess I say that about most of my recipes- haha! These would make for a great Thanksgiving dessert or treat to bring to a party or family dinner! They also make for a great little munch any time of the day (or year), really!

Trust me guys, you will want to mix these up. They are actually super easy because you basically just throw everything into a blender. Freeze. Then drizzle or dunk in chocolate…HELLO.

If you have any questions about these pumpkin fudge bites don’t hesitate to comment below & I will get back to you as soon as I see it! I hope you love this fun fall recipe as much as I do & make sure you come tag me on Instagram if you make them so I can re-share on my stories! Come follow me on Pinterest for tons of my favourite recipes & I would love if you shared on Facebook too!

-Lau

Looking for more fall recipes?
PUMPKIN PECAN DOUGHNUTS [PALEO, KETO, DAIRY-FREE]

GLUTEN-FREE PUMPKIN CHOCOLATE CHIP COOKIES [DAIRY-FREE & SUGAR-FREE]

PALEO PUMPKIN SPICED POP-TARTS

PUMPKIN SPICED TRUFFLE BITES

PUMPKIN SPICED CINNAMON ROLLS [KETO, PALEO, GLUTEN-FREE, DAIRY-FREE]

APPLE PIE OATMEAL ENERGY BALLS

Print Recipe

Paleo Pumpkin Salted Caramel Fudge Bites

Gluten-free, dairy-free, vegan & sweetened with only 5 dates!

Prep Time

10 Minutes

Passive Time

5 Hours

Servings

Bites

Ingredients

• 5 medjool dates pitted (~1/2 cup, packed) & soaked in warm water for 30 minutes, then drained
• 1/3 cup pumpkin puree
• 1 cup raw pecans or nuts of choice- you can try subbing pumpkin seeds for nut-free
• 2 tbsp Coconut butter melted
• 1/3 cup + 3 tbsp Almond flour
• 1/2 tsp Cinnamon
• 1/2 pumpkin pie spice
• 1/4 tsp Vanilla extract
• Pinch of Pink Salt
• 1 cup of dark chocolate of choice I used stevia sweetened ones but you can use your favourite brand. I also love the Enjoy Life brand for dairy-free & allergy friendly

Prep Time 10 Minutes Passive Time 5 Hours Servings Bites Ingredients 5 medjool dates pitted (~1/2 cup, packed) & soaked in warm water for 30 minutes, then drained 1/3 cup pumpkin puree 1 cup raw pecans or nuts of choice- you can try subbing pumpkin seeds for nut-free 2 tbsp Coconut butter melted 1/3 cup + 3 tbsp Almond flour 1/2 tsp Cinnamon 1/2 pumpkin pie spice 1/4 tsp Vanilla extract Pinch of Pink Salt 1 cup of dark chocolate of choice I used stevia sweetened ones but you can use your favourite brand. I also love the Enjoy Life brand for dairy-free & allergy friendly

Instructions

1. Line a small baking tray or pan with parchment paper. I used a small casserole dish but you could also use a loaf pan. Set aside.
2. After you have soaked the dates add them to a blender or food processor with the rest of the ingredients. Pulse & scrape the sides until the mixture is nice & smooth. Be patient with this. I used my Vitamix & had to scrape the sides every now & then.
3. Pour & evenly spread this mixture into your prepared dish & place in the freezer for a few hours to harden.
4. Remove from the freezer once hardened & slice into squares.
5. Melt your chocolate for 30 seconds in the microwave or in a double boiler over low heat, being careful not to burn it.
6. Dip the squares into this chocolate or drizzle it over top & place them on a parchment paper lined plate or tray & pop them back in the freezer to firm up.
7. NOTE: I like to top them with a tiny pinch of pink salt. If you have chunky or flaked sea salt that would be great here!
8. I like to keep these in the freezer & remove them 5-10 minutes before I want to enjoy one. You can also keep them in the fridge but they will have a softer texture when eaten from the fridge. Enjoy!