Chocolate Chip Pumpkin Bars
Paleo, Soft and Gooey bars baked to perfection with added chocolate chips. A perfect dessert for all pumpkin lovers
Servings: 16
Ingredients
- 1 Cup Almond Butter natural
- 1/2 Cup Pumpkin Puree
- 1/2 Cup Coconut Sugar
- 1/2 Cup Granulated Erythritol or all coconut sugar
- 1 Cup Almond Flour
- 2 Tablespoons Coconut Oil melted
- 1 Egg large
- 2 Teaspoon Pumpkin Pie Spice
- 1 Teaspoon Cinnamon
- 1 Teaspoon Vanilla Extract
- 1/4 Teaspoon Salt (omit if almond butter is salted)
- 1/3 Cup Dark Chocolate Chips
Instructions
- Preheat oven to 350 F and prepare an 8x8 inch pan with parchment paper both ways to create an overhang.
- In a mixing bowl, whisk together almond butter and pumpkin puree until smooth.
- Add in the egg, coconut oil, and vanilla and mix until combined. Stir in the almond flour, coconut sugar, spices, and salt.
- Transfer to the pan and sprinkle with chocolate chips. Bake for 20-24 minutes.
- Let cool completely before cutting into squares and serving.
Video
Notes
Use an offset spatula to make sure both your pumpkin bar batter is spread in an even layer.
Don’t be tempted to use pumpkin pie filling here, it’s not the same thing as pumpkin puree and you will not get good results.
Leave out the salt if the almond butter is already salted.
Pumpkin bars keep in the fridge for up to 5 days. Keep your bars loosely covered, and it’s best to cut them just before serving.
Nutrition
Calories: 195kcal | Carbohydrates: 18g | Protein: 6g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.001g | Cholesterol: 10mg | Sodium: 19mg | Potassium: 163mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1208IU | Vitamin C: 0.4mg | Calcium: 87mg | Iron: 1mg