Re-sharing this put up as it’s a once a year staple for us and I do know such a lot of of you like them, too!! Those flourless pumpkin chocolate chip bars are SO excellent and I normally have all the elements for this wholesome fall dessert readily available and able to move.
Let the avalanche of all issues pumpkin proceed.
I believe like this yr, numerous individuals are enjoying it cool with regards to pumpkin. You understand, attempting to not act *too* serious about its arrival. (Additionally it might utterly be the truth that many people are nonetheless experiencing true summer season climate.) After which, there are folks like me who’ve already loved many PSLs, and upon seeing the shelf of pumpkin-filled cans at Dealer Joe’s, I did the slow-mo run to them, hands huge open, and a creepy smile on my face.
I simply can’t assist myself.
Whilst the Pilot doesn’t pass loopy for pumpkin in any respect, I gave start to 2 pumpkin-obsessed little buddies, who proportion my enthusiasm for this festive gourd.
Flourless Pumpkin Chocolate Chip Bars
This afternoon, I determined to embark on my first pumpkin baking journey of the season, with chocolate chip pumpkin bars. It was once a twist on my cherished flourless blueberry breakfast bake (recipe is in the e book!), and makes use of creamy almond butter and egg as the bottom. The outcome: a dense, buttery, completely spiced, and candy wholesome pumpkin dessert or snack. It’s additionally superb within the morning with some butter and an aspect of scrambled eggs.
Right here’s this wholesome pumpkin recipe in case you’d like to present it a check out!
and a video!
Flourless pumpkin chocolate chip bars
A festive and scrumptious dessert or snack possibility for the autumn season! No flour, grains or delicate sugar.
- Prep Time: 10
- Overall Time: 10 mins
- Yield: 8 1x
- 1/2 cup creamy almond butter
- 1 egg
- 1/2 cup natural 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. Preheat the oven to 350 and spray a 9-inch baking dish with nonstick spray or grease with coconut oil.
- 2. In a big bowl, use a fork to whisk the almond butter till fluffy. Upload the egg and blend smartly.
- 3. Stir within the pumpkin and last elements, gently folding within the chocolate chips.
- 4. Pour into your ready baking dish and bake for 20-25 mins, till rather golden and set. Permit to chill utterly sooner than storing lined within the refrigerator.
Vitamin stats are right here.
xoxo
Gina
One thing to speak about: Pumpkin enthusiast: sure or now not such a lot?! What’s your favourite fall dessert recipe?
