Welcoming fall with chocolate chip pumpkin bars! These bars are healthy enough to be eaten as a snack, but even better to indulge for dessert! Kick your pumpkin baking season off with Chocolate Chip Coconut Flour Pumpkin Bars!:)
I have been counting down the days to start baking pumpkin, I lovve it! Add pumpkin to just anything and I will eat it! As much as I fantasize about pumpkin, I don't quit as much for fall. I know... I know.., fall is great because the weather is perfect, leafs are changing, and all that fun stuff, but I can't help dread that winter is right around the corner, and its soon to be FREEZING here in Utah! But luckily, I have these Chocolate Chip Pumpkin Bars to stuff in my face for the next few months!!! and then its winter....
1 cup canned pumkin puree
1/4 cup pure maple syrup or honey
1 tsp vanilla extract
1/4 cup almond butter (or nut butter or choice)
1 tbsp unsweetened almond milk
2 eggs
1/2 cup coconut flour
3/4 tsp baking soda
1/8 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1/8 tsp ground cloves
1/4 cup chocolate chips
DIRECTIONS
- Preheat oven to 350 degrees F.
- Line an 8x8 inch baking pan with nonstick cooking spray.
- Add pumpkin puree, maple syrup, vanilla extract, almond butter, almond milk, and eggs to a large bowl.
- Mix until well combined, smooth, and creamy.
- Add in coconut flour, baking soda, salt, and remaining spices.
- Gently fold in chocolate chips into batter.
- Spread batter evenly in prepared pan, bake for 25- 30 minutes, or until toothpick comes out clean in the middle.
- Transfer pan to a wire tack to cool.
NOTES
Dairy Free: use dairy free chocolate chips or chocolate bar
Bake Time: Depending on the brand of coconut flour you use will effect the baking time ; keep a close eye while they bake
*Recipe from Ambitiouskitchen.com*
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