Chocolate Pumpkin Fudge Crunch Bars (Vegan Healthier)

These Chocolate Pumpkin Fudge Crunch Bars are vegan, gluten-free, require no baking and are so rich, fudgy and delicious. They have three layers, and use real pumpkin and pumpkin spices for a delicious autumnal sweet.

I love caramel and fudge bars and for my latest no-bake creation, I wanted to show off how versatile pumpkin can be (especially as there is a lot of pumpkin going around this time of year). The pumpkin in the fudge makes these slices so melt-in-the-mouth delicious while adding some vitamin goodness and when paired with pumpkin spices, they make for the best autumnal cosy no-bake treat.

Chocolate Pumpkin Fudge Crunch Bars in a metal tray with a knife
Chocolate Pumpkin Fudge Crunch Bars

Why will I love these bars?

These bars are so delicious:

  • Rich, chocolatey and fudgy
  • Creamy, smooth and crunchy
  • Made with real pumpkin and pumpkin spices
  • Easy and quick to make
  • Three layers of deliciousness
  • Made with plant-based wholefood ingredients
  • Naturally vegan, egg-free and dairy-free
  • Gluten-free and easily nut-free
  • High in fibre and protein
  • Lower in sugar than other bars
  • Contain no additives or artificial sweeteners
  • Melt-in-your-mouth texture
  • Great for all the family
  • Last up to 1 week so great to prep ahead

If you already love the sound of these bars then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.

What ingredients do I need?

The ingredients are simple and you can find the weights in the recipe card below, while also seeing my favourite products and brands in the “shop the recipe” section.

For the base:

  • Oats or oat flour: make your own oat flour by blending oats to a fine flour-like texture. Using oat flour is great to add fibre and doesn’t need to be baked so they are great for no-bake recipes.
  • Ground almonds: these add richness, nuttiness and a lovely texture to the base. If making these nut-free, use more oat flour, or grind up sunflower seeds into a similar texture and use those.
  • Vanilla protein powder: I love adding vanilla protein for a boost, as well as adding a  lovely vanilla sweetness and flavour. I  use the vanilla one from Form which is ideal here.
  • Puffed cereal: this adds the crunch to the base and I love it! You can use any puffed cereals, look out for the ones that only contain grains rather than added sugars, like oat, spelt or rice puffs.
  • Smooth runny cashew butter: I love using cashew butter as it has a lovely cookie-dough like flavour and is great for caramel bars. If making these nut-free, use tahini or sunflower seed butter or choose another nut butter like almond or peanut to switch these up.
  • Agave or maple syrup: to add sweetness and hold the bars together.
  • Melted coconut oil: this allows the base to harden and hold shape.
  • Chocolate chips: for adding in some extra chocolate goodness. You can also chop up a bar of chocolate, using your favourite flavour and brand.

For the fudge layer:

  • Pumpkin puree: I use tinned pumpkin puree which is so easy to use and is packed with antioxidants, vitamins and minerals, just make sure it’s 100% pumpkin. You can also make your own, making sure it’s really smooth.
  • Runny smooth cashew butter: as above.
  • Agave or maple syrup: for sweetness.
  • Coconut oil: to set the fudge unto the most delicious texture.
  • Pumpkin pie spices: to add a cosy warming and delicious flavour. I have an option for a homemade spice blend too using cinnamon, ginger and mixed spice or allspice.

For the chocolate top:

  • Dark chocolate: you can use any dairy-free chocolate you like here; I prefer a rich 85% one, but others are great.
  • Coconut oil: to melt with the chocolate so that the slices are easier and neater to cut.
  • Peanut butter: for adding swirls on top, or use another nut or seed butter.
  • Flaky salt: because chocolate and salt are the best together.

Are these gluten-free and nut-free?

Yes these are naturally gluten-free, as long as your oats are certified gluten-free. TO make these nut-free, swap the cashew butter for tahini or sunflower seed butter and swap the ground almonds or ground up sunflower seeds or more oat flour. Check your other ingredients, too, like chocolate.

How do I make them?

These are quick and easy to make:

  • Stir together the base ingredients: and press into a lined tin.
  • Melt together and whisk the fudge mixture: until smooth and pour over the base.
  • Set in the fridge to set: for about 1 hour.
  • Melt the chocolate and coconut oil: and pour over the fudge middle.
  • Swirl on the peanut butter: and chill again for 1 hour.
  • Remove from the tin and slice into bars: sprinkling over some flaky salt.

How long will they last?

These will keep for 1 week, in a sealed container, in the fridge. You can also freeze them for 1 month, wrapped well, and allow to defrost before eating.

Three Chocolate Pumpkin Fudge Crunch Bars
Chocolate Pumpkin Fudge Bars

What else can I make?

For more no-bake and delicious recipes:

Two Chocolate Pumpkin Fudge Crunch Bars on top of each other

Chocolate Pumpkin Fudge Crunch Bars (Vegan Gluten-Free)

Yield: 10
Prep Time: 20 minutes
Total Time: 20 minutes

These Chocolate Pumpkin Fudge Crunch Bars are vegan, gluten-free, require no baking and are so rich, fudgy and delicious. They have three layers, and use real pumpkin and pumpkin spices for a delicious autumnal sweet.


For the Base:

  • 100g oat flour
  • 80g ground almonds
  • 20g vegan vanilla protein powder
  • 10g puffed rice cereal
  • A pinch of salt
  • 60g smooth, runny cashew or peanut butter
  • 3 tbsp agave or maple syrup
  • 2 tbsp melted coconut oil
  • 60g dark chocolate chips

For the Pumpkin Fudge:

  • 100g pumpkin puree
  • 90g runny, smooth cashew or peanut butter
  • 30ml (2 tbsp) agave or maple syrup
  • 90ml melted coconut oil
  • 1 ½ tsp pumpkin pie spices*

For the Chocolate Top:

  • 120g dark chocolate
  • 1 tsp coconut oil
  • 2 tbsp peanut butter
  • Flaky salt


  1. Line a 6-inch square tin with parchment paper.
  2. For the base: stir together the flour, ground almonds, protein, cereal and salt and pour in the nut butter, syrup and coconut oil to combine. Halfway through stirring, add in the chocolate chips and continue to stir to reach a sticky mix that holds together when pressed between your fingers. Tip into the tin and press down firmly to make a compact base. Chill in the fridge while you make the filling.
  3. For the pumpkin fudge: whisk together all the ingredients until smooth. Remove the tin from the fridge and pour over the fudge, spreading out evenly. Chill in the fridge again for 1-2 hours, until firm to touch.
  4. For the chocolate top: chop the chocolate small and add to a heatproof bowl with the coconut oil and warm until melted (in the microwave or over a double boiler). Remove the tin form the fridge and pour over the chocolate. Spoon over the peanut butter and swirl through with a toothpick. Return to the fridge for 1 hour, or until set.
  5. To slice: remove the bars from the tin and use a warm, sharp knife to carefully slice into 10 bars.
  6. Enjoy straight away or keep in the fridge in a sealed container for 1 week or in the freezer for 1 month. Allow to thaw for 20 minutes before eating.


*or use 1 tsp cinnamon, ¼ tsp ground ginger with ¼ tsp mixed spice or allspice.

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Stay in touch

I look forward to hearing what you think of these Chocolate Pumpkin Fudge Crunch Bars so please let me know in the comments below and leave a star review. If you do make these, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on TwitterFacebook and Pinterest  – please say hello!

With pumpkin fudge love x

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