Pour rice malt syrup into a small (3 cup capacity) saucepan set over medium-high heat. Bring the syrup to a boil and reduce the heat to a rapid simmer, but do not stir as this will cause the water to become trapped in the syrup and split the caramel. Cook for about 4 minutes or until the caramel has thickened and darkened in color a little. To test if it’s ready, using a metal whisk touch the surface of the caramel and lift up–it should start forming hair-thin threads similar to spun sugar.
Remove from heat and add coconut cream. The mixture will bubble vigorously on contact. Do not mix, just let it settle for a moment then mix once with a whisk and return to the heat. Bring to a boil and cook without stirring for 4-5 minutes until the caramel has thickened again. Remove from heat and set aside for a few minutes to cool down slightly.
To the same saucepan add pumpkin puree, spices and agar agar powder. Whisk together. Return the saucepan to the heat and bring to just a boil.
Remove from heat and whisk in the coconut flour until no lumps remain. Add coconut oil and whisk again.
Transfer the fudge mixture to a baking paper-lined loaf tin and sprinkle over with cacao nibs, if using. Cool before placing in the fridge for about 1 hour to set properly.
Cut into squares and serve, or keep in an airtight container in the fridge for 3-4 days.