Pumpkin Espresso Hazelnut Fudge

This tasty seasonal recipe is taken from Paleo food blog Grok Grub, just in time for Halloween and bonfire night!

The recipe is the essence of autumnal taste, combining rich seasonal  flavours which tap into all of the senses. The espresso offers a subtle kick nestled amongst strong autumn scents accents and hints of hazelnut. The pumpkin flavour is not too overt and overpowering so it is actually a great treat for those who aren’t too keen on squash aromas.

Serves 6



1 cup pumpkin puree

1 cup almond flour

1/4 cup almond milk (or coconut)

2 tbsp coconut oil

1/3 cup cacao powder

1/4 cup maple syrup

1 tsp espresso powder


2 tbsp cashew butter

2 tbsp coconut oil

3 tbsp maple syrup

1/4 cup hazelnuts


Line a square 8″ x 8″ cake pan with parchment paper, set aside.

In a medium mixing bowl, combine the ingredients for the fudge layer.

Transfer to the parchment-lined pan, spread the mixture out evenly and smooth with the back of a spoon.

Roughly chop the hazelnuts, and scatter over the fudge.

Mix the other topping ingredients in a small mixing bowl until it turns into a caramel-like consistency, then drizzle over the fudge and hazelnuts.

Put the pan into the freezer for at least 1/2 hour to set then cut and enjoy.

Store leftovers in the freezer.

Find other original recipes by Grok Grub at her website

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