We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Line a small square or rectangular baking dish with parchment paper, leaving some overhang for easy removal.
Melt the coconut oil and peanut butter together in a microwave-safe bowl or on the stovetop until smooth.
Stir in the pumpkin puree, maple syrup, pumpkin pie spice, vanilla extract, and a pinch of salt. Mix until well combined.
Pour half of the mixture into the prepared baking dish and spread it out evenly.
Add the brewed coffee to the other half of the mixture and mix well.
Pour the remaining fudge mixture into the dish.
Place the dish in the freezer for about 2-3 hours, or until the fudge is firm.
Once set, use the parchment overhang to lift the fudge out of the dish. Top with crushed almonds, cut into squares and enjoy.
Want to keep this recipe for later? We can email it to you!
For a stronger coffee flavor, use espresso instead of regular brewed coffee.
Ensure the coconut oil and peanut butter are fully melted and smooth before mixing with other ingredients.
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree, but ensure it is well-drained to avoid excess moisture.
How should I store the fudge?
Store the fudge in an airtight container in the refrigerator for up to a week.
Can I substitute almond with another nut?
Yes, you can use any crushed nuts of your choice, such as walnuts or pecans.
Is there a substitute for coconut oil?
You can use unsalted butter as a substitute for coconut oil.
Can I make this fudge vegan?
Ensure all ingredients, like peanut butter and maple syrup, are vegan-certified to make the fudge vegan.
