Chocolate Chip Coconut Flour Pumpkin Bars

• Vegetarian
• Gluten free
• Paleo

• Produce

  • 1/2 tsp Ginger
  • 1 cup Pumpkin puree, canned

• Refrigerated

  • 1 tbsp Almond milk, unsweetened
  • 2 Eggs

• Condiments

  • 1/4 cup Almond butter
  • 1/4 cup Maple syrup, pure

• Baking & Spices

  • 3/4 tsp Baking soda
  • 1 tsp Cinnamon
  • 1/8 tsp Cloves, ground
  • 1/2 cup Coconut flour
  • 1/2 cup Dark chocolate chips
  • 1/4 tsp Nutmeg
  • 1/8 tsp Salt
  • 1 tsp Vanilla extract

Found on ambitiouskitchen.com

Description

Ingredients

• 1 cup canned pumpkin puree
• 1/4 cup pure maple syrup
• 1 teaspoon vanilla extract
• 1/4 cup almond butter (or nut butter of choice)
• 1 tablespoon unsweetened almond milk
• 2 eggs
• 1/2 cup coconut flour
• 3/4 teaspoon baking soda
• 1/8 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/4 teaspoon nutmeg
• 1/8 teaspoon ground cloves
• 1/2 cup dark chocolate chips, divided

Directions

• Preheat oven to 350 degrees F. Line an 8x8 inch baking pan with parchment paper and spray with nonstick cooking spray.
• Add pumpkin puree, maple syrup, vanilla extract, almond butter, almond milk and eggs to a large bowl and mix until well combined, smooth and creamy.
• Add in coconut flour, baking soda, salt and the remaining spices. Gently fold in 1/3 cup of chocolate chips into the batter. Spread batter evenly in prepared pan. Bake for 20-25 minutes or until toothpick comes out clean in the middle. Transfer pan to a wire rack to cool.
• Melt remaining 1/4 cup of chocolate chip in a small saucepan over low heat. Once completely melted, drizzle the chocolate over the bars. Another option is to sprinkle the remaining chocolate over the top of the bars right when they come out of the oven. Its up to you! Cut into 12 bars. Enjoy!

Nutrition