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Flourless Pumpkin Chocolate Chip Bars

Let the avalanche of all issues pumpkin start.

I really feel like this yr, lots of people are enjoying it cool on the subject of pumpkin. You realize, making an attempt to not act *too* enthusiastic about its arrival. (Additionally it might completely be the truth that many people are nonetheless experiencing true summer time climate.) After which, there are folks like me who’ve already loved a PSL (or just a few….), and upon seeing the shelf of pumpkin-filled cans at Dealer Joe’s, I did the slow-mo run to them, arms broad open, and a creepy smile on my face.

A closeup of pumpkin chocolate chip bars for your fall dessert

I simply can’t assist myself.

Whereas the Pilot doesn’t go loopy for pumpkin in any respect, I gave beginning to 2 pumpkin-obsessed little mates, who share my enthusiasm for this festive gourd.

Flourless Pumpkin Chocolate Chip Bars

This afternoon, I made a decision to embark on my first pumpkin baking journey of the season, with chocolate chip pumpkin bars. It was a twist on my beloved flourless blueberry breakfast bake (recipe is within the ebook!), and makes use of creamy almond butter and egg as the bottom. The end result: a dense, buttery, completely spiced, and candy wholesome pumpkin dessert or snack. It’s additionally wonderful within the morning with some butter and a aspect of scrambled eggs.

Flourless pumpkin chocolate chip bars made with almond butter for a protein and nutrient packed fall dessert

Right here’s this wholesome pumpkin recipe should you’d like to provide it a attempt!

Flourless pumpkin chocolate chip bars are a fall treat packed with nutrients

and a video!

Print

Flourless pumpkin chocolate chip bars

A festive and scrumptious dessert or snack choice for the autumn season! No flour, grains or refined sugar.

  • Prep Time: 10
  • Complete Time: 10 minutes
  • Yield: 8 1x
  • 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
  • Pinch of sea salt
  • 1/2 cup chocolate chips

  1. 1. Preheat the oven to 350 and spray a 9-inch baking dish with nonstick spray or grease with coconut oil.
  2. 2. In a big bowl, use a fork to whisk the almond butter till fluffy. Add the egg and blend properly.
  3. 3. Stir within the pumpkin and remaining components, gently folding within the chocolate chips.
  4. 4. Pour into your ready baking dish and bake for 20-25 minutes, till barely golden and set. Permit to chill fully earlier than storing coated within the fridge.

Diet stats are right here.

xoxo

Gina

One thing to speak about: Pumpkin fanatic: sure or not a lot?! What’s your favourite fall dessert recipe?

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