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Pumpkin Whoopie Pies (paleo & nut-free)

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It’s the final countdown for Halloween and whether you’re looking for a festive, holiday appropriate treat or just craving a delicious pumpkin and chocolate dessert situation, these Pumpkin Whoopie Pies are the perfect sweet solution. It’s a sandwich of two fluffy cake-like cookies with a soft pumpkin spiked filling. It’s basically like biting into a glorious pillow of chocolate stuffed with pumpkin fluff, a combination that only cozy autumnal cravings could inspire. These are perfectly fall, perfectly delicious, and surprisingly made healthier.These Pumpkin Whoopie Pies are basically two cakey chocolate cookies sandwiching a pumpkin filling. And they are incredibly easy to make! The chocolate cookie dough whips up in a breeze and bakes up in a flash! Traditionally, Whoopie Pies have a marshmallow fluff filling. For my healthified pumpkin version of Whoopie Pies, I created two different fillings, neither of which are too similar to marshmallow, but equally as delicious that you are sure to forget about the original stuff. I wanted to avoid using powdered sugar and create a recipe for the the filling that would be simple and wholesome, but still delicious. Both fillings are spiked with a heavy hand of pumpkin puree and pumpkin pie spice. One is made with a base of coconut cream and the other cashew butter. We liked them both so much that I give both options in the recipe below.

Two Different Filling Options!

The left whoopie pie is filled with the cashew butter based version and the right with the coconut cream. In both options, the base is whipped with pumpkin puree, a kiss of maple, and of course, pumpkin pie spice. The cashew butter is creamier and gives the cookie a chewier feel. I love the contrast in textures between the soft cookie and the denser layer of cashew butter. Feel free to substitute the cashew butter with another thick and creamy nut/seed butter, such as sunflower seed butter or almond butter. The coconut cream version is much more creamy while also being fluffy. Of the two, the coconut cream filling is more similar to the classic marshmallow filling. That being said, the coconut cream version does take a little more forethought to prepare in that you have to chill a can of coconut cream in the fridge overnight before you can make these. Additionally, while the cashew butter version would be safe to assemble and serve later, the coconut cream version needs to be served immediately. The higher water content in the coconut cream causes the cookies to fall apart overtime. Similarly, the cashew butter cookie sandwiches can be filled and stored in the freezer for later, but unfortunately the coconut cream cannot. So, I would choose the cashew butter version because it is a little more on the convenient side, while being equally as delicious. But go with the coconut cream version if you’re looking for that creamy fluffy goodness.
What’s In These Pumpkin Whoopie Pies?

These Pumpkin Whoopie Pies are better-for-you as they are made with no refined flours, sugars, or oils. The cookies are sweetened with coconut sugar and the filling with maple sugar. While I would definitely put these in the dessert category, they contain much less sugar than a traditional recipe. These fluffy cookie sandwich concoctions are paleo-friendly, meaning they have no gluten, grain, or dairy. And these are nut-free to boot!

Here’s a brief rundown of the ingredients.

Cassava Flour & Tapioca Flour – My go-to combination of unrefined flours for gluten/grain and nut free baking! I use and love Otto’s Cassava Flour, which I have found to be cheapest on Amazon. And use Bob’s Red Mill for the tapioca flour.

Coconut Sugar – My favorite granular sweetener for healthier baking and keeping treats refined sugar free. I use and love Nutiva’s organic coconut sugar and found this to be the best pricing for excellent quality coconut sugar. The coconut sugar gives these cookies a delicious depth of flavor from the inherent caramel notes and a wonderful texture.

Cashew Butter –  I use cashew butter in both the cookie dough and the cashew butter filling. The cashew butter, in concert with the avocado oil, gives these cookies are wonderfully chewy and moist texture. Both are neutral in flavor so do not overpower the cocoa powder or the flavor of the filling. Feel free to use any thick and creamy nut/seed butter wherever the recipe calls for cashew butter if you prefer. Some good options are: sunflower seed butter or almond butter.  Select a nut/seed butter that has only 1 ingredient with no added sugars or oils.

Cocoa Powder – The ingredient that gives the cookies a deeply chocolatey flavor! Be sure to use unsweetened cocoa powder, not cocoa mix or cacao powder – these are both completely different from cocoa powder and will affect the outcome of the recipe greatly. I recently used the Organic Cocoa Powder from Whole Food’s 365 brand and found it to be of excellent quality at a great price. Some other great brands of cocoa powder are Equal Exchange’s Baking Cocoa or Guittard’s Cocoa Powder (which is what I used in this recipe).

Pumpkin Puree & Pumpkin Pie Spice – Arguably just as important as the chocolate, is the pumpkin! This is a great time to use up that half used pumpkin puree you have hanging out in your fridge! Be sure to buy pumpkin puree and not pumpkin pie filling, which has added sweeteners and spices. You can easily make your own puree if you can’t find canned pumpkin near you. Just bake a pumpkin until soft and blend in a food processor until creamy. Here’s a good tutorial.

Coconut Cream – If you decide on the coconut cream version of the pumpkin filling, you will need to chill a new can in the fridge overnight. This recipe calls for only 1/2 cup of coconut cream, try to use as much of the upper white cream as possible and as little of the milk as possible. Some brand options are: Nature’s Charm Coconut Whipping Cream, Thai Kitchen Unsweetened Coconut Cream, or Thrive Market’s Coconut Cream. 

While these cookies are made healthier, they are a deeply satisfying dessert that is perfect as a themed treat for your Halloween festivities or a way to indulge in the two things that made October great, pumpkin and chocolate. And I’m sure they are bound to induce some dessert-inspired fall bliss.

paleo friendly (gluten/grain/dairy free), nut-free, refined sugar free

If you make this recipe, share your experience with others by leaving a review or rating down below. And I’d LOVE to see your creation! Please tag me on Instagram @freshlydafna and use #freshlydafna.

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Pumpkin Whoopie Pies

Soft and pillowy chocolate cookies sandwich and fluffy pumpkin spiced filling. These can be made with either cashew butter (or other nut/seed butter) based filling or a coconut cream based filling. Either way, they are pumpkin and chocolate cookie bliss.

paleo-friendly (gluten/grain/dairy free) nut free option, refined sugar free

Course Dessert
Servings 8 cookie sandwiches

Ingredients

Dry Ingredients

  • 3/4 cup cassava flour (103 grams)
  • 1/2 cup tapioca flour (60 grams)
  • 1/2 cup cocoa powder (46 grams)
  • 1 tsp baking powder (5 grams)
  • 1/4 tsp salt (1 gram)

Wet Ingredients

  • 3/4 cup coconut sugar (117 grams)
  • 1/4 cup avocado or olive oil (61 grams) or sub coconut oil, melted and cooled
  • 1/4 cup cashew butter (67 grams) or other thick and creamy nut/seed butter
  • 2 eggs ideally room temp
  • 1 tsp vanilla (4 grams)
  • 1 tbsp non-dairy milk of choice (14 grams)

Cashew Butter Pumpkin Filling Option

  • 1/2 cup cashew butter (120 grams) or other single ingredient nut/seed butter of choice
  • 1/4 cup pumpkin puree (60 grams) not pumpkin pie filling
  • 2 tbsp maple syrup (39 grams) or sub other liquid sweetener
  • 1 tsp pumpkin pie spice (3 grams)

Pumpkin Coconut Cream Filling Option

  • 1/2 cup coconut cream (115 grams) new can chilled overnight in the fridge
  • 3/4 cup pumpkin puree (180 grams)
  • 2 tbsp maple syrup (36 grams)
  • 1 tsp pumpkin pie spice

Instructions

  1. In a medium bowl add all the dry ingredients and whisk until no lumps remain and all is well combined.

  2. In the bowl of a stand mixer, or a large bowl if mixing by hand, mix all the wet ingredients (except the milk) together until thick and frothy.

  3. Add the dry ingredients to the wet and stir until just fully incorporated and no white streaks remain.

  4. Scrape down the sides of the bowl, add the milk, and blend on low until just fully mixed. Scrape down the sides of the bowl again, if necessary, to thoroughly incorporate the milk into the batter. Ensure not to overmix the batter. Place the dough in the fridge to chill for 10 minutes.

  5. While the cookie dough chills, heat oven to 360 degrees and prepare a baking sheet by lining with a silicon baking mat or parchment paper.

  6. Using a large cookie scoop (or spoon) to make 16 even balls of cookie dough. On the baking sheet, gently press down the ball into a flat disc around 3 inches in diameter, leaving about 1/2 inch space between each cookie. If the dough is sticky, it's helpful to use a slightly damp palm or a lightly greased spatula to easily press down each ball.

  7. Bake the cookies in the center of the oven for 7-8 minutes. Cookies will be slightly puffed and slightly darker around the edges when done.

  8. Remove from oven and let cool on the baking sheet for at least 5 minutes before transferring to a wire rack to let cool completely.

  9. While the cookies cool, make the filling by combining all the filling ingredients together and whipping everything together until thick and fluffy, about 2-3 minutes.

  10. Spread a thick layer of filling on the flat bottom of the cookies and top with another cookie, then enjoy!

Recipe Notes

If using coconut cream based filling, serve immediately upon assembling.

Cookies made with cashew butter filling can be stored at room temperature, in an airtight container for a day or in the freezer for longer storage!

Substitutions/Alterations:

Cashew Butter: Substitute the cashew butter with any other thick and creamy single ingredient nut/seed butter of choice. Good options are almond or sunflower seed butter. 

Maple Syrup: Replace the maple syrup with any liquid sweetener you like. Some good options are honey or coconut nectar. 

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Healthy(ish) Pumpkin Snickers (vegan & paleo)

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It’s a dessert mash up of the two things most synonymous with the month of October: pumpkin and candy! I’m so happy to introduce you to my healthy homemade Pumpkin Snickers! It’s a healthier spin on the popular candy bar (a favorite trick or treat bounty) but with a delicious pumpkiny twist. These homemade candy bars are ones you can feel good about eating especially if you are (for whatever dietary reason) feeling like you can’t join the Halloween candy-filled festivities!


These healthy-ish Pumpkin Snickers are vegan, no-bake, and made with no refined sugars, flours, or oils. And they are paleo-friendly meaning they contain no gluten, grain, or dairy! These candy bars have a thick nougat-like base layer made with almond flour and pumpkin puree, then topped with a chewy coconut-milk-based-caramel layer spiked with pumpkin pie spice and filled with crunchy cashews. (But feel free to use any nut you like instead!) And, of course, coated in a thick layer of dark chocolate. The recipe is super easy to make and the resulting pumpkin flavored candy bar is one you will soon not forget and ensure you won’t be missing those basic candy bars floating around the neighborhood.

This recipe can be made in two ways, one with a candy mold, and one with a loaf pan. After making these candy bars both ways, I have a slight preference for the candy mold. It is a bit easier when it comes to the chocolate coating. There is a bit less wasted melted chocolate and a bit less of a mess made. That being said, the loaf pan may take a bit longer to allow the entire center to firm, but it requires a bit less hands on time. To make these Pumpkin Snickers we create the base nougat by simply mixing the ingredients together in a bowl! Then we make the pumpkin spice caramel on the stove which requires no candy thermometer! The caramel is made by cooking coconut cream, coconut sugar, and coconut oil over a medium flame. Once it’s caramelized and thickened, we cut the heat and mix in cashew butter (or other nut/seed butter of choice) and stir in some chopped cashews (or other nut you prefer). The caramel is placed on top of the nougat and placed in the freezer to firm up. Once it’s firm we coat with melted chocolate, then just a few minutes back in the fridge or freezer to let the chocolate set and THAT’S IT! Basically just three easy steps. And although these candy bars are nothing but basic, the ingredients are. These are made with a total of just 12 real, simple ingredients! No preservatives, no food coloring, just real food to make one real good candy.

Speaking of Ingredients….
Here’s a look at the basic ingredients used to make these Pumpkin Snickers:

Almond Flour – The base of the nougat is made with almond flour to give it that soft and chewy texture. My go-to is always Bob’s Red Mill superfine almond flour. Check Thrive Market for the best pricing.

Pumpkin Puree – To give these candy bars a real pumpkin flavor, I add pumpkin puree to the nougat base. This is the perfect way to use up that small leftover pumpkin you have lingering in your fridge from the more aggressively pumpkin treats (like this Marbled Pumpkin Bread, perhaps). Make sure you use pumpkin puree and not pumpkin pie filling which has added sweeteners and spices.

Coconut Sugar – Coconut sugar is used in both the nougat layer and the caramel layer to make these refined sugar free. In fact, the cooking of the coconut sugar really gives a wonderful caramel flavor to the middle layer that really makes it taste like a traditional caramel.

Coconut Cream – Coconut cream is the thick white solid layer at the top of the coconut milk can. Try to use as much of this coconut cream as possible for the caramel. That being said, it’s absolutely fine if some of the coconut milk is included. If that is the case, just be sure to cook the caramel for an extra minute or so when making the caramel.

Cashew Butter – The cashew butter is used to thicken the caramelized sugar mixture and create a thick chewy caramel. Feel free to use any nut/seed butter you like! I used cashew butter because it has a more neutral flavor than some other nut butters and really let’s the pumpkin pie spice shine. Try to use a nut/seed butter that has only 1 ingredient and no added sugars or oils.

Chopped Cashews – Traditional Snickers is made with chopped peanuts, but I decided to go with cashews because I almost always have them on hand and honestly, prefer them to peanuts. Feel free to use any nut that suits your fancy for the crunchy element added to the caramel layer.

Dark Chocolate – One of the reasons I love this recipe more than the original store bought candy is because it’s covered in a thick layer of dark chocolate rather than milk chocolate. I use Enjoy Life’s semi-sweet chunks, which are made with cane sugar, because they are allergy-friendly and reasonably priced. Use your favorite coconut sugar sweetened chocolate chips or chopped up chocolate bar to keep these strictly paleo and refined sugar free.

How Are These Made, you ask?

Okay, I’ve given you a brief run-down of how these are made. But since there are two ways to make these, let’s take a little bit of a closer look at each option before you head off to the pantry to collect the ingredients. There are two vessel options for making these and depending on which one you choose, the steps will be slightly different. I have created two different recipe options below so you can easily follow the steps for either option you choose. Don’t let the seemingly long recipe dissuade you from making these! I give lots of tips to ensure your candy-making success! It’s really only a few steps.

Candy Mold Option: I’m giving this option first because after making them both ways I prefer this one a bit more. It’s a little easier and slightly less messy. I purchased this candy mold from Amazon (specifically for this recipe but will definitely be breaking it out often) and found it be super easy to use and clean! Here is a break down of the steps:

  1. Melt the chocolate and coat the walls and edges of the bar wells.
  2. Make the nougat and fill each form halfway with nougat.
  3. Make the caramel and top the nougat with caramel.
  4. Close the bar with the upper layer of chocolate.
  5. Let set and pop those candy bars out when you’re ready to enjoy!

Loaf Pan Option:  Try to find a loaf pan with the straightest edges possible to create an even bar look, but any will do, and line with parchment paper. Then the steps are as follows.

  1. Make the nougat and press into the pan.
  2. Make the caramel and spread over nougat.
  3. Let everything firm in freezer (ideally 2 hrs, minimum 30 minutes).
  4. Cut filling layer into bars.
  5. Melt chocolate and coat the bars.
  6. Let set in freezer and that’s is, candy ready for your enjoyment.

Either way you make these, you are sure to end up with one very delicious treat without any of those sneaky food tricks! It’s basically the best of October desserts in one delicious bar.

paleo friendly (gluten/grain/dairy free), refined sugar free, vegan

RECIPE FOR CANDY MOLD

RECIPE FOR CANDY MOLD

If you make this recipe, please leave a review or rating down below. And I’d LOVE to see your creation! Please tag me on Instagram @freshlydafna and use #freshlydafna.

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This post may contain affiliate links. Any product I choose to include is one that I’m currently using and loving. If you do choose to purchase these products, I may earn a commission, which helps support my site and the free content I provide.

Healthier Marbled Chocolate Pumpkin Bread (paleo)

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We’re nearing the end of October which means it’s prime time for all things pumpkin spice. The oh-so-versatile vegetable seems to take over the baking landscape come fall (or earlier for people who really love their PSLs). And while I do enjoy a good pumpkin something or other in autumn, I don’t necessarily want it in every single thing all the time. I want a more curated pumpkin experience in the fall – a cozy bowl of creamy pumpkin soup, some simple but delightful pumpkin packed candy, and definitely a good slice of pumpkin bread. And, this healthy Marbled Chocolate Pumpkin Bread is truly a worthwhile pumpkin experience, even if you (like me) may not be pumpkin-obsessed.

This better-for-you pumpkin bread is a swirly heaven of pumpkin and chocolate-pumpkin bread joined together in one looker of a loaf. It’s actually incredibly easy to make and just a bit more impressive than your standard pumpkin bread. The loaf is just sweet enough to be considered a good breakfast or snack and not so overladen with sugar it crosses into the dessert category. The texture is perfectly soft and moist yet light and complemented by a satisfyingly chewy crust. To achieve a good pumpkin flavor this loaf is packed with one whole cup of pumpkin puree. And, as any pumpkin baked good would not be nearly as delicious without the spices, there is ample pumpkin pie spice to really fill each bite with those autumnal vibes so often associated with pumpkin (pie spice).

And truly, this recipe could not be easier to make. I love a good recipe that’s super simple to execute but looks impressive and this fancied-up pumpkin bread is just that. A simple batter is made, then split into two bowls, one gets hit with some cocoa powder and the other some additional tapioca flour to give each flavor a similar texture. Then scooped, alternating between pumpkin and chocolate, into a loaf pan, quickly swirled with a knife, and viola! ready for the oven. This Marbled Chocolate Pumpkin Bread is made with simple, real ingredients and free from any refined flours, sugar, and oils. Here’s a quick run-down of the main ingredients used in this recipe:

Coconut Sugar – My favorite granular sweetener for healthier baking and keeping treats refined sugar free. I use and love Nutiva’s organic coconut sugar and have found this pack of 3 to be the most reasonably priced for good quality product without having to worry about an extra large package.

Avocado Oil – The avocado oil gives a wonderful lightness and moisture to this loaf. It’s an incredibly neutral flavor so doesn’t interfere with the pumpkin puree or the pumpkin spice. Any good quality avocado oil will do, I use and love Chosen Foods avocado oil, which you can (likely) snag at your local Costco for the best pricing. However, if you prefer, you can sub the avocado oil with olive oil or melted and cooled coconut oil.

Pumpkin Puree – As this is a pumpkin bread, the base is, unsurprisingly, pumpkin puree. Be sure to buy pumpkin puree and not pumpkin pie filling, which has added sweeteners and spices. You can easily make your own puree if you can’t find canned pumpkin near you. Just bake a pumpkin until soft and blend in a food processor until creamy. Here’s a good tutorial.

Almond Flour & Tapioca Flour – The base flours for this recipe, these two flours make a wonderful blend that yields a light but moist texture, while keeping it gluten/grain free and paleo-friendly. I use and love Bob’s Red Mill products. For best pricing on these, check out Thrive Market.

Cocoa Powder – Be sure to use unsweetened cocoa powder, not cocoa mix or cacao powder – these are both completely different from cocoa powder and will affect the outcome of the recipe greatly. I recently used the Organic Cocoa Powder from Whole Food’s 365 brand and found it to be of excellent quality at a great price. Some other great brands of cocoa powder are Equal Exchange’s Baking Cocoa or Guittard’s Cocoa Powder (which is what I used in this recipe).

This Marbled Chocolate Pumpkin Bread is made better-for-you by using real, simple ingredients and is incredibly delicious! It’s paleo-friendly, meaning it’s gluten/grain/dairy free and refined sugar free. It’s perfect on it’s own as a sweet breakfast or snack on-the-go, toasted up and slathered with ghee or a nut/seed butter, cut up and added to a hearty yogurt bowl, or as an accompaniment to your favorite warm beverage. Any way you have it, this is sure to satisfy all your pumpkin spice dreams and make you feel like you’re taking a bite out of fall.


paleo friendly (gluten/grain/dairy free), refined sugar free

If you make this recipe, please leave a review or rating down below. And I’d LOVE to see your creation! Please tag me on Instagram @freshlydafna and use #freshlydafna.

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Marbled Chocolate Pumpkin Bread (paleo)

A super easy but impressive looking swirly chocolate and pumpkin bread made better-for-you. This loaf is just perfectly sweet, light, fluffy and moist! Packed with lots of pumpkin and pumpkin pie spice to satisfy all your fall cravings.

paleo friendly (gluten/grain/dairy free), refined sugar free

Ingredients

Dry Ingredients

  • 2 cups almond flour (191 grams)
  • 1/4 cup tapioca flour (30 grams)
  • 1 tbsp pumpkin pie spice (6 grams)
  • 1 tsp cinnamon (3 grams)
  • 1 1/2 tsp baking powder (7 grams)
  • 1/4 tsp baking soda (1 gram)
  • 1/2 tsp salt (2 grams)

Wet Ingredients

  • 1 cup pumpkin puree (228 grams) not pumpkin pie filling
  • 1 cup coconut sugar (141 grams)
  • 1/4 cup avocado oil (61 grams) sub for olive oil or melted and cooled coconut oil
  • 4 eggs
  • 1 tsp vanilla (4 grams)

Batter Additions

  • 1/4 cup cocoa powder (23 grams)
  • 1/4 cup tapioca flour (30 grams)

Instructions

  1. Heat oven to 350 degrees and prepare a loaf pan by lining with parchment paper or greasing with additional oil.

  2. In a medium bowl whisk together the dry ingredients until fully incorporated and no lumps remain, set aside.

  3. In the bowl of a stand mixer, or a large bowl if mixing by hand, beat together all the wet ingredients until thick and slightly bubbly.

  4. Pour the flour mixture into the wet ingredients (keeping the empty bowl handy) and blend together until just fully incorporated, scraping down the sides of the bowl once during mixing.

  5. In the medium bowl add 1/4 cup of cocoa powder and whisk with a fork or wire whisk to remove any lumps. Pour half of the batter to the bowl with the cocoa powder, retaining the other half of the batter in the large bowl, and gently stir until the cocoa powder is fully incorporated, set aside.

  6. Add 1/4 cup tapioca to the remaining half of the pumpkin batter and stir until fully incorporated.

  7. Scoop the dough into the prepared loaf pans in two rows, alternating between the chocolate and pumpkin batter, with three scoops in each row. There should be six alternating scoops of chocolate and pumpkin filling the bottom of the loaf pan.

  8. Create the second layer by adding alternating scoops of chocolate and pumpkin on top of the bottom layer and alternate again to create a third layer.

  9. Using a sharp knife create the swirl by making two figure eights in the batter.

  10. After the loaf pan has been filled and swirled, gently rock the pan back and forth to create an even layer of batter.

  11. Bake in the middle of the center rack of the oven for 58 minutes to 1 hr. The top of the loaf should be slightly browned and springy to the touch.

  12. Let cool in loaf pan for about 10 minutes before transferring to a wire rack to cool completely. Once cool, slice and enjoy!

Recipe Notes

This loaf will keep at room temperature in an airtight container for 1-2 days. Afterwards, slice and freeze any uneaten portions. 

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Chocolate Covered Pumpkin Fudge (paleo, vegan, nut free)

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Happy October!

Even though we’ve been seeing Pumpkin Spice Lattes being pushed at Starbucks since (it certainly feels like it to me) mid-August, I tend to believe that pumpkin season starts in October (or the first day of fall if you’re really into the pumpkin treats game). If you’ve been a reader of my blog for a while, you’ll know that I have very specific opinions about a few very specific issues. Namely: seasonally appropriate baked goods and treats, seasonal produce, and cookies. So, on this first day of October, I’m so happy to finally share my very first pumpkin treat of the season!

And prepare yourselves, because…

THEY

ARE

CUTE!

Did you just gasp from candy cuteness? Because I definitely just did and I knew what was coming! These Chocolate Covered Pumpkin Fudge candies are the perfect fall treat. A dark chocolate shell filled with a thick and soft fudge-like pumpkin center which is just perfectly spiced with the super cozy and always delicious Pumpkin Pie Spice. They are super quick to make, made with only 6 ingredients, AND packed with all that pumpkin goodness you’re certainly craving by this time of year. I made these in a pumpkin mold, which I purchased two years ago when I happened to be at Michael’s a few weeks after Halloween. It definitely was an impulse purchase but it was only $3 and I mean, c’mon, how could I not? And although the pumpkin mold certainly ups the cuteness level of this sweet fall treat, these can absolutely be made in any kind of small silicon candy mold or even in a mini muffin tin and they will be just as delicious. But, if you’re set on the most literal interpretation of this recipe (like I clearly was), here’s a similar pumpkin shaped mold that also comes with adorable leaves!

Let’s Talk About Ingredients!

The pumpkin fudge filling is made with just 5 ingredients and requires no extra tools to make! Just throw all the ingredients into a bowl, mix until creamy and smooth, and that’s it! No heating, no whisking, and no blending required!

Pumpkin Puree: As this is a pumpkin fudge the base of the fudge is pumpkin puree. If buying canned, be sure to buy pumpkin puree and not pumpkin pie filling, which has a bunch of added sweeteners and spices. You can easily make your own puree if you can’t find canned pumpkin near you. Just bake a pumpkin until soft and blend in a food processor until creamy. Here’s a good tutorial from my personal food hero, Alton Brown.

Tahini: This is what makes the filling fudgy. When mixed with the pumpkin and stored in the freezer, it creates a thick and creamy fudge-like texture. Feel free to use any nut/seed butter you like. I recommend tahini, cashew, or sunflower seed butter as they are light in color which will retain the bright orange color from the pumpkin puree. These options are also very neutral in flavor and so will not overwhelm the pumpkin and pumpkin spice flavors.

Maple Syrup: The natural sweetener with a few added health benefits. Maple syrup has some vitamins and minerals, which is not something you find with most other sweeteners. If maple isn’t your scene though, feel free to use any liquid sweetener you like such as honey, agave, or golden syrup.

Pumpkin Pie Spice: Usually I like to create my own spice blends, but sometimes you can beat convenience in a bottle. Any pumpkin pie spice will do for this recipe, I usually prefer Frontier Co-op for all my spices and I’m sure their Pumpkin Pie Spice blend is just perfect.

Vanilla: I love the addition of vanilla in most desserts and this is no exception, it really adds more depth of flavor in the fudge and complements the chocolate coating.

Dark Chocolate: The coating is simply made with melted dark chocolate. Use any chocolate chunks, chips, or chopped up bar of choice! I prefer dark chocolate and a few of my favorite brands are: Hu Kitchen and Eating Evolved which are both refined sugar free. Alter Eco and Theo, are also delicious, these two use organic cane sugar.

These festive fall Chocolate Covered Pumpkin Fudge cuties are super easy to make and just a joy to eat. And, as always with my recipes, these are made better-for-you, but are still delicious. This recipe is paleo-friendly, meaning it contains no gluten, grains, or dairy. This recipe is also vegan, nut free, and contains no added oils. This can easily be made refined sugar free by using a dark chocolate sweetened with coconut sugar rather than cane sugar. These can be stored in the fridge or freezer and the filling will take on a slightly different texture depending on the storage temperature. If kept in the freezer, the center will firm up and become fudge-like. If kept in the fridge, the filling with be reminiscent of a mousse. I love these straight out of the freezer but, truthfully, these are just so good I would even enjoy one if it became a melty amorphous blob if, say, one was left out on a sunny countertop for way too long. I’m not saying that I did that, but I’m also not saying that I didn’t do that.

Happy Candy Making Friends!

paleo friendly (gluten/grain/dairy free), refined sugar free, vegan, nut free, no added oils

If you make this recipe, please leave a review or rating down below. And I’d LOVE to see your creation! Please tag me on Instagram @freshlydafna and use #freshlydafna.

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Chocolate Covered Pumpkin Fudge

These festive fall Chocolate Covered Pumpkin Fudge cuties are super easy to make and just a joy to eat. Made with better for you ingredients!

vegan, paleo, raw/no-bake, refined sugar free, nut free, no added oil

Ingredients

  • 1 cup chocolate chips or chunks of choice
  • 1/4 cup pumpkin puree (not pumpkin pie filling)
  • 1/4 cup tahini (cashew, sunflower seed or other nut/seed butter of choice)
  • 2 tbsp maple syrup (or other liquid sweetener of choice)
  • 1/2 tsp vanilla extract
  • 1/2 tsp pumpkin pie spice

Instructions

  1. If using a pumpkin (or other shaped) candy mold, make sure the mold is completely dry and contains no water droplets. If using a mini muffin tin, line the cups with muffin liners.

  2. Melt the chocolate over a double boiler or in short bursts in the microwave. Once the chocolate has melted, stir it well until it is shiny and smooth.

  3. Once the bowl is cool enough to handle, carefully fill the bottoms of each mold or muffin liner with about one heaping teaspoon of melted chocolate. Use a small spoon to gently push the chocolate up the sides of the mold. Once all bottoms are coated with chocolate, gently shake the mold to create even an coverage of chocolate.

  4. Transfer the mold (I find this easiest if placed on a small cutting board or baking sheet) to the fridge for 15 minutes or freezer for 5 minutes to set the chocolate. Try to place the mold or muffin tin on a flat surface in either location.

  5. Meanwhile, make the filling by mixing together the pumpkin puree, tahini, maple syrup, vanilla, and pumpkin spice in a small bowl until thick and smooth. Set aside.

  6. Once the bottom of the candy is firm, fill each mold or muffin cup with the pumpkin filling until it nearly reaches the top.

  7. Stir the chocolate well and quickly reheat if it has become too firm. Cover the pumpkin filling with melted chocolate and gently spread it out out to the edges of each vessel. Gently shake the mold to evenly distribute the top chocolate.

  8. Place back in the fridge or freezer to set the top layer of chocolate (again, ideally on a flat surface). Once set, store in the fridge or freezer in an airtight container. For a fudge-like pumpkin filling freeze the pumpkins! For a more mousse-like pumpkin filling store the pumpkins in the fridge!

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Pumpkin Chocolate Chip Blondies (paleo)

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I am fairly certain that every self-respecting food blogger (hm, still not my favorite word) must have at least one pumpkin pie spiced recipe in his/her arsenal in order to be taken seriously these days. But, to be honest, I’m not ride-or-die for pumpkin spice like (what feels like) the rest of North America. During the fall, I’m an equal opportunity appreciator of both pumpkin pie and apple pie influenced sweet treats. And to totally honest, by mid-October I usually feel a chronic case of pumpkin spice fatigue set in, where seemingly everything becomes pumpkin pie spiced just for the sake of it.

But all that changed when I finally put the finishing touches on this PS inspired recipe. These Pumpkin Chocolate Chip Blondies are thick, soft and chewy, perfectly spiced with those warming spices in pumpkin pie blends, and studded with chocolate. What’s not to love about that. And while I can’t say that I’m now a diehard fan of PS, I am, without any shred of doubt, an epic fan of these Pumpkin Blondies. Don’t be surprised if you see these gracing my oven come June. These will be wonderful any time of year.

These blondies are super easy to make and in just one bowl (take that dishes!) and have only good for you ingredients. I used chocolate chips and enjoy the ones made without common allergens and sweetened with cane sugar. But if you want to make this purely paleo feel free to use your favorite paleo-friendly chocolate bar chopped into chunks. I used all the same spices typically found in premixed pumpkin spice blends, but feel free to sub the spices for your favorite store-bought blend (see recipe notes for amount). Either way you go, these are sure to be epic crowd pleasers that will have you coming back for more. One final warning before you delve into pumpkin spice heaven, I suggest letting these rest for at least an hour before being sliced. This really helps the blondie set so it maintains its form. But if you can’t resist breaking into it before, I completely understand. No judgement here.

paleo (gluten/grain/dairy free), naturally sweetened

If you make this, I’d LOVE to see your creation! Please tag me on Instagram @freshlydafna and use #freshlydafna.

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Pumpkin Chocolate Chip Blondies

This Pumpkin Chocolate Chip Blondie is everything you want in a pumpkin blondie recipe. It’s thick and perfectly chewy, packed with 1 full cup of pumpkin, and studded with chocolate chips. This recipe is easy as can be, made in just one bowl (!) and out of the oven in under 25 minutes.

paleo (gluten/grain/dairy free), refined sugar free

freshlydafna.com

Ingredients

Wet Ingredients

  • 1 cup pumpkin puree
  • 1 egg
  • ½ cup tahini
  • ¼ cup maple syrup
  • ¼ cup coconut sugar
  • 1 tsp vanilla extract

Dry Ingredients

  • 1 ½ cup almond flour
  • 1/3 cup tapioca flour
  • ½ tsp baking soda
  • ¼ tsp sea salt
  • 1 tsp cinnamon
  • ½ tsp ginger
  • ¼ tsp nutmeg
  • 1/8 tsp cardamom
  • ¾ cup chocolate chips or chunks

Instructions

  1. Preheat oven to 350 degrees and line 8x8 baking dish with parchment paper or lightly grease with an oil or oil spray

  2. In the bowl of a stand mixer (or in a medium bowl if mixing by hand), mix together the wet ingredients until everything is light and fluffy.
  3. Add in the remaining dry ingredients (except the chocolate chips) and stir again until everything is just well incorporated.
  4. Stir in the chocolate chips.

  5. Pour the batter into the prepared baking dish and using a rubber spatula spread out into a smooth even layer. Top with additional chocolate chips/chunk if desired.

  6. Bake for 24-25 minutes or until edges start to brown.

  7. Remove from oven and let cool for at least an hour (I know, this will be hard) to let the blondie set completely. After it has cooled, remove from baking dish and slice.

  8. Blondies will keep well in an airtight container for a few days.

Recipe Notes

If you prefer to use your pre-made pumpkin spice mix instead of adding the spices individually, use ½ tsp cinnamon and 1 tsp pumpkin pie spice.

To make this completely paleo, chop up your favorite coconut or maple syrup sweetened chocolate bar and use those chunks instead of chips.

These will keep a few days at room temperature in a sealed container, after that, move to freezer.

 

Pumpkin Pie Bliss Balls (gluten free, dairy free)

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These bliss balls are a great snack for any time of day! They are soft and packed with a pumpkin pie spices.

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Pumpkin Pie Bliss Balls

gluten free, dairy free, low carb, good fats

Author Freshly Dafna

Ingredients

  • 1 cup raw cashews
  • 1 cup coconut shreds
  • 1/2 cup pumpkin puree
  • 1/4 cup collagen hydrosolate
  • 2 tbsp coconut butter
  • 2 tsp cinammon
  • 1 tsp ginger
  • 1/2 tsp nutmeg
  • 1/8 tsp cloves
  • Dash of pink sea salt
  • Sweetener of your choice

Instructions

  1. Blend it all up, roll into balls, coat with more coconut shreds, crushed nuts, or leave naked

  2. Store in fridge or freezer.

Recipe Notes

Sweetener: I use a few drops stevia to make this sugar free, but you could sub for maple syrup, a few dates or whatever sweetener suits your fancy.

Pumpkin Pie Squares (paleo & vegan)

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THANKSGIVING SERIES!

I LOVE Thanksgiving. It’s without a shadow of a doubt, my favorite holiday. I love it more than my birthday, Fourth of July, and all the bank holidays combined. I start getting excited for Thanksgiving right after the last day of summer. As I bid farewell to the long wonderful days of summertime I welcome two months of anticipation for my beloved fall feast!

I became the main organizer/cook of the meal in my late teens. Completely taking over the menu, the kitchen, the shopping lists, I would do everything. Well, everything except the turkey, because that is, and always will be, my father’s pride and joy.  When my eating habits started shifting to more “healthy” meals I started incorporating dishes into the menu that I could eat along with all the regular holiday fare so that I could enjoy the dinner while still feeling good about what I ate after the fact.

So over the years I’ve developed a pretty good arsenal of healthified versions of traditional Thanksgiving eats and I’m SO excited to finally share them through this little site of mine. This is the first recipe of many that I’ll be posting in this Thanksgiving series and I hope that by the end I’ll have posted an almost complete menu (everything except the turkey) of Thanksgiving food that are all gluten free/dairy free and mostly low carb/Paleo.

Things to look forward to in this series: two salads, alternative mash (aka Mash Faux-tatoes), sweet potato casserole, GF dressing, and a second dessert!

PUMPKIN PIE SQUARES

paleo, gluten free, grain free, dairy free, vegan, refined sugar free, low carb, low fat, oil free

These Pumpkin Pie Squares are for the lovers of pumpkin, pumpkin pie spice, and baked goods, but not wanting the condensed milk or gluten filled crust that typically goes along pumpkin pie. These taste like a crustless pumpkin pie had a healthy love child with a blondie. I topped them with pecans and chocolate chips but that’s totally optional. I must say though, it did give it a wonderful crunch and chocolate is always welcome at my dessert party. And they seriously satisfy those fall spices cravings being packed with cinnamon, nutmeg, and the like. I love these because they are quick to make and only require one bowl!  Which is a major win for holiday cooking/baking.  These are also a great make ahead dish too, they are even better the day after and will keep in the fridge for about 3 days. Oh, they also happen to be oil free and low fat, so if that’s your jam, this if especially for you!

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Pumpkin Pie Squares

paleo, gluten free, grain free, dairy free, vegan, refined sugar free, low carb, low fat, oil free

These taste like a crustless pumpkin pie had a healthy love child with a blondie.  They seriously satisfy those fall spices cravings being packed with cinnamon, nutmeg, and the like. They are quick to make and only require one bowl! They are also a great make ahead dish being even better the day after and will keep in the fridge for about 3 days. The topping of pecan and chocolate chips is optional but encouraged. This recipe can also easily be doubled for larger crows, just use a 9x12 baking dish and you may need a bit more time in the oven. 

https://freshlydafna.com/2017/11/04/pumpkin-pie-squares/

Ingredients

  • 1 cup canned pumpkin
  • 1/2 cup coconut sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1/2 cup almond flour
  • 1/4 cup coconut flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp ginger
  • 1/2 tsp cloves
  • 1/2 cup chocolate chips optional
  • 1/2 cup chopped pecans optional

Instructions

  1. Preheat oven to 350 degrees and line 8x8 baking sheet with parchment paper. 

  2. In a stand mixer, or by hand, mix together the pumpkin, coconut sugar, eggs, and vanilla until well incorporated

  3. Then add all the remaining ingredients and mix on low just until everything is evenly distributed. Scraping down the sides of the bowl occasionally. Be care not to over-mix. 

  4. Pour batter into prepared baking dish. Using a rubber spatula evenly distribute the batter into the dish and evening out the top. Add chopped pecans and chocolates if you like, or another topping combo. 

  5. Bake for approx 40 minutes or until a toothpick poked into the middle of the dish comes out clean. 

  6. Let rest for about 15 minutes before removing from baking dish and slicing. 

  7. These are amazing the day after, kept in the fridge. Will keep well in the fridge for 3 days, after that I suggest moving to the freezer. 

Recipe Notes

If you make this recipe I'd love to see your creation! Please either post a comment or picture on this page or if you're posting on Instagram please tag @freshlydafna and use #freshlydafna.