Reshare this post. This is an annual staple for us and we think you all love it too. These flourless pumpkin chocolate chip bars are so delicious that I always have all the ingredients for this healthy fall dessert on hand and ready to eat..
May the pumpkin avalanche continue.
It seems like a lot of people are thinking cool about pumpkins this year. You know, I’m trying not to get “too” excited about its arrival. (It’s also entirely possible that many of us are still experiencing full-blown summer weather.) And there are people like me who already enjoy a lot of PSL. And then I saw the shelves of cans filled with pumpkins at Trader Joe’s and thought to myself, “Wow! I ran towards them in slow motion, arms wide open and a creepy smile on my face.
There’s nothing I can do about it.
Pilot isn’t into pumpkins at all, but I’ve given birth to two little friends who are. They share this enthusiasm for the festive gourd.
Flourless Pumpkin Chocolate Chip Bars
This afternoon I decided to embark on my first pumpkin baking adventure of the season with chocolate chip pumpkin bars. It was a twist on my favorite flourless blueberry breakfast bake (recipe can be found at) Books!), creamy almond butter and eggs are used as a base. The result is a rich, buttery, perfectly spiced, sweet and healthy pumpkin dessert or snack. It’s also great in the morning with butter and scrambled eggs.
We will introduce healthy pumpkin recipes, so please try them!
And a video!
Flour-free pumpkin chocolate chip bar
A festive and delicious dessert or snack option perfect for the fall season. Contains no flour, grains or refined sugar.
- Preparation time: 10
- Total time: 10 minutes
- yield: 8 1×
- 1/2 cup creamy almond butter
- 1 egg
- 1/2 cup pure pumpkin puree
- 1 tablespoon coconut sugar (or brown sugar)
- 1 teaspoon vanilla
- 3/4 teaspoon pumpkin pie spice
- 1/4 teaspoon baking soda
- a pinch of sea salt
- 1/2 cup chocolate chips
- 1. Preheat oven to 350 degrees and spray a 9-inch baking dish with nonstick spray or coat with coconut oil.
- 2. In a large bowl, beat the almond butter with a fork until fluffy. Add eggs and mix well.
- 3. Add pumpkin and remaining ingredients, mix and gently add chocolate chips.
- 4. Pour into the prepared baking dish and bake for 20-25 minutes, until slightly golden and set. Allow to cool completely before storing tightly closed in the refrigerator.
Click here for nutritional statistics.
Shit
Gina
What I want to talk about: Pumpkin Mania: Yes or not so much?! What is your favorite fall dessert recipe?
