Ingredients
For the Cookie Crust:
- 1 egg
- 1/4 cup organic coconut oil melted and cooled to almost room temp
- 1/4 cup organic coconut sugar
- 6 Tbsp + 1 tsp coconut flour
- 1/2 tsp pure vanilla extract
For the Pumpkin Caramel Pecan Fudge Layer
- 5 Tbsp organic coconut sugar
- 5 Tbsp organic coconut oil
- 1/2 cup full fat coconut milk creamy*
- 3 Tbsp organic pumpkin puree
- 1 tsp pumpkin pie spice
- 1 tsp pure vanilla extract
- 1 1/2 cups raw pecans chopped**
Instructions
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Preheat your oven to 350 degrees and line an 8 x 8" square baking pan with parchment paper***
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First, make the crust. In a medium bowl, whisk together the egg, coconut sugar, and coconut oil until smooth. Mix in the coconut flour until a sticky dough forms (you can chill the dough in the freezer for a minute to make it easier to work with)
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Using a piece of parchment paper to minimize sticking, press the dough down into the parchment lined square pan to cover the bottom fully.
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Bake the crust in the preheated oven about 10 minutes or until set and just beginning to brown, then remove from oven and set aside to cool while you make the fudge.
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To make the fudge, have all your ingredients ready to go and heat a medium saucepan over low heat.
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Add the coconut oil and stir until just melted. Then, add the coconut sugar and stir continuously for about a minute to combine.
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Continue to stir and add the coconut milk to the saucepan.
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Stir and cook another minute or two keeping the heat on low. When small bubbles begin to form, remove from heat.
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Stir in the pumpkin puree, pumpkin spice and vanilla until smooth and creamy, then stir in the chopped pecans.
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Spread the pumpkin caramel fudge mixture over the crust, cover with plastic wrap and chill in the refrigerator for at least 2 hours until firm, or in the freezer for about 30 minutes.
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Cut into squares and enjoy!
Recipe Notes
*To prepare my coconut milk, I chill prior to opening the can so the cream and "water" separates, then, I discard half the water and blend up the rest with an immersion blender.
**You can lightly toast the pecans prior to adding to the recipe if you prefer - I made this with raw pecans and toasted and both were good.
***This is for baking the crust - the top layer is no-bake
Nutrition
Calories: 201kcal
Carbohydrates: 10g
Protein: 2g
Fat: 17g
Saturated Fat: 9g
Cholesterol: 10mg
Sodium: 29mg
Potassium: 67mg
Fiber: 3g
Sugar: 5g
Vitamin A: 460IU
Vitamin C: 0.3mg
Calcium: 11mg
Iron: 0.7mg