Pumpkin Peanut Butter Cacao Fudge Bars.

We are well and truly into the Autumn season here in the States. I don't know if it's because the holidays are upon us or the fact that I'm just feeling a little extra cozy + inspired, but I always feel 10x more creative with the shift of the seasons. We all know I absolutely love and am so passionate about cooking and baking with beautiful, wholesome and nourishing ingredients, and this recipe is no different.

I have always been a chocolate lover, I've always loved peanut butter (except for when I went paleo, I was really off it. But don't worry, I'm back on the PB train and pairing it with pretty much everything, haha), and pumpkin has always been accessible to me at every point of the year because I lived in Australia until I was 22. One thing I really admire about America, more specifically the midwest, is the fact that people over here eat seasonally. I mean as soon as october hits, it's pumpkin EVERYTHING. So, I've been mixing up my meals and adding pumpkin to sweet and savory dishes, it's an extremely versatile veggie and is packed with SO many beautiful vitamins, minerals and nutrients.

I really felt like creating a sweet dessert, and we all know the flavour combo of chocolate and PB is iconic, but adding pumpkin truly levels it up. These bars turned out so good and I 100% recommend you try them ASAP.

R e c i p e

I n g r e d i e n t s :

B a s e :


  • 1 cup of coconut flour

  • 2/3 cup of coconut oil (softened)

  • 1 teaspoon of vanilla extract

  • Pinch of himalayan pink salt

F i l l i n g :

Pumpkin + peanut butter

  • 3/4 of a 16 oz jar of natural crunchy peanut butter (Be sure that the ingredients are just peanuts and salt)

  • 1/2 cup of pumpkin puree (pumpkin should be the only ingredient on the can)

  • 2 table spoons of pure maple syrup

T o p :

Chocolate fudge

  • 3/4 of a 13.5 oz tin of coconut cream

  • 3 tablespoons of cacao powder

  • 1 tablespoon of coconut oil

  • 2 tablespoons of maple syrup

M e t h o d :

  1. Preheat oven to 375 degrees F (180 C)

  2. Line a baking tin with baking paper

  3. In a small mixing bowl combine all base ingredients

  4. Mix until you form a dough (the dough should be able to hold it shape and still be tangible to mold)

  5. Press dough into a small baking tin

  6. Bake for 15 - 20 minutes

  7. Once the shortbread is cooked, allow it to cool completely in the tin before moving on to the next steps

  8. Once the shortbread has cooled, in a small mixing bowl, combine all the filling ingredients. You are aiming for an easy to spread consistency

  9. Spread the pumpkin + PB filling over the shortbread

  10. Place in the freezer to set

  11. While your base and filling is setting, set your stovetop to a low/medium heat

  12. In a saucepan, add in your topping ingredients

  13. Stir until well combined

  14. Pour chocolate fudge topping over the base and filling

  15. Leave in the freezer to set over night

  16. ENJOY

This makes around 12 long bars. I ended up cutting mine smaller to have as little snacks through out the day or after dinner.

*Be sure to store these in the freezer.

If you do try this recipe, be sure to tag me on instagram. I love to see your cooking creations. Be sure to let me know what you thought of this recipe in the comments section below. I LOVE hearing your feedback. Make sure you subscribe for more recipes, wellness tips, hormone health, sustainable hacks, and so much more. Together, Let's flourish, lovely.