Directions
- Preheat oven to 350°F and line an 8-inch square metal baking pan with parchment paper.
- For the crust, combine granola, coconut sugar, gluten-free baking flour, and cocoa in a food processor. Pulse to combine until the mixture resembles coarse crumbs. Add vanilla and melted coconut oil, and pulse until incorporated.
- Press crust mixture evenly and firmly into prepared pan. Bake for 19 to 20 minutes, until fragrant and set. Transfer to a wire rack and cool completely.
- For the fudge, combine coconut milk and maple syrup in a saucepan. Bring to a simmer over medium heat, then reduce heat to low and simmer for 25 to 30 minutes, stirring frequently, until mixture is reduced and thickened and coats the back of a spoon.
- Strain coconut milk through a fine mesh strainer into a glass measuring cup and let cool to room temperature.
- Combine white chocolate, coconut milk, and salt in a double boiler or in a heat-proof bowl over a saucepan of gently simmering water.
- Slowly melt the white chocolate, stirring frequently, until smooth and thick, about 5 minutes. Whisk in pumpkin puree and pumpkin spice until smooth.
- Pour pumpkin fudge over cooled crust, reserving 1/3 cup mixture to make the chocolate swirl. Whisk cocoa into reserved pumpkin mixture until smooth. Drop the chocolate mixture by teaspoons over the pumpkin layer, then use a toothpick or wooden skewer to gently swirl the layers together.
- Chill fudge in the refrigerator for at least 3 hours to set. Just before cutting, chill fudge in the freezer for 20 minutes. Carefully lift parchment and place fudge on a cutting board; use a sharp knife to trim away edges, then cut into squares. Store fudge in an airtight container in the refrigerator.
