Reshare this post because it’s an annual staple for us and I know many of you love them too!! These flourless pumpkin chocolate bars are SO good and I usually have all the ingredients for this healthy fall dessert ready and ready..
Let the pumpkin avalanche continue.
I feel like this year, a lot of people are playing it cool when it comes to pumpkin. You know, trying not to act *too* excited about his arrival. (Also, it could totally be the fact that many of us are still experiencing true summer weather.) And then there are people like me who have already enjoyed several PSLs, and seeing the rack full of pumpkin containers at Trader Joe’s, I The slow-mo ran up to them, arms wide open and a creepy grin on my face.
I just can’t help myself.
While Pilot isn’t pumpkin crazy at all, I’ve given birth to two pumpkin-obsessed little friends who share my enthusiasm for this festive pumpkin.
Flourless Pumpkin Chocolate Bars
This afternoon, I decided to embark on my first pumpkin baking adventure of the season, with pumpkin chocolate bars. It was a twist on my favorite flourless blueberry breakfast bake (recipe is there the book!), and uses creamy almond butter and egg as a base. The result: a dense, buttery, perfectly seasoned and sweet healthy pumpkin dessert or snack. It’s also amazing in the morning with some butter and a side of scrambled eggs.
Here is this healthy pumpkin recipe if you want to try it!
and a video!
Imprint
Flourless Pumpkin Chocolate Bars
A festive and delicious dessert or snack option for the fall season! No flour, grains or refined sugar.
- Preparation time: 10
- Total time: 10 minutes
- Production efficiency: 8 1x
- 1/2 fl creamy almond butter
- 1 egg
- 1/2 fl Pure pumpkin puree
- 1 tablespoon coconut sugar (or brown sugar)
- 1 teaspoon vanilla
- 3/4 tsp pumpkin pie spice
- 1/4 tsp baking soda
- Pinch of sea salt
- 1/2 fl chocolate chips
- 1. Preheat oven to 350 and spray a 9-inch pan with nonstick spray or coat with coconut oil.
- 2. In a large bowl, use a fork to beat the almond butter until fluffy. Add the egg and mix well.
- 3. Add the pumpkin and the rest of the ingredients, gently folding in the chocolate chips.
- 4. Pour into the prepared pan and bake for 20-25 minutes, until lightly browned and set. Allow to cool completely before storing covered in the refrigerator.
Nutritional stats are here.
xoxo
Gina
Something to talk about: Pumpkin fanatic: yes or not so much?! What is your favorite fall dessert recipe?
