Pumpkin Espresso Hazelnut “Fudge” recipe from Grok Grub


  • 1 cup pumpkin puree
  • 1 cup almond flour
  • ¼ cup almond milk or coconut milk
  • 2 tbsp coconut oil
  • ⅓ cup cocoa
  • ¼ cup maple syrup
  • 1 tsp espresso powder
  • Topping
  • 2 tbsp cashew butter
  • 2 tbsp coconut oil
  • 3 tbsp maple syrup
  • ¼ cup hazelnuts


For directions on how to make pumpkin espresso hazelnut “fudge”, visit Grok Grub!

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