Re-sharing this post because it’s an annual staple for us and I know many of you love it too! These Flourless Pumpkin Chocolate Chip Bars are SO good and I usually have all the ingredients for this healthy fall dessert on hand and ready to go..
Let the onslaught of all things pumpkin continue.
I feel like this year a lot of people are being good when it comes to pumpkin. You know, trying not to act *too* excited about their arrival. (It could also 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 many PSLs, and upon seeing the rack of cans full of pumpkins at Trader Joe’s, I ran towards them in slow motion, with my arms wide open and a creepy smile on my face.
I just can’t help it.
While the Pilot isn’t crazy about pumpkins at all, I gave birth to two pumpkin-obsessed little friends who share my enthusiasm for this festive pumpkin.
Flourless Pumpkin Chocolate Chip Bars
This afternoon, I decided to embark on my first pumpkin baking adventure of the season, with Pumpkin Chocolate Chip Bars. It was a variation on my beloved flourless blueberry breakfast bake (recipe is at the book!), and uses creamy almond butter and egg as a base. The result: a healthy, dense, buttery, perfectly spiced and sweet pumpkin dessert or snack. It’s also amazing in the morning with a little butter and a side of scrambled eggs.
Here is this healthy pumpkin recipe if you want to try it!
and a video!
Flourless Chocolate Chip Pumpkin Bars
A festive and delicious dessert or snack option for the fall season! Without flour, cereals or refined sugar.
- Preparation time: 10
- Total Time: 10 minutes
- Produce: 8 1x
- 1/2 cup creamy almond butter
- 1 egg
- 1/2 cup pure pumpkin puree
- 1 tablespoon coconut sugar (or brown sugar)
- 1 tsp vanilla
- 3/4 teaspoon pumpkin spice pie
- 1/4 teaspoon baking soda
- A pinch of sea salt
- 1/2 cup Chocolate chips
- 1. Preheat oven to 350 and spray a 9-inch baking dish with nonstick spray or grease 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 remaining ingredients, gently folding in the chocolate chips.
- 4. Pour into the prepared baking dish and bake for 20-25 minutes, until lightly golden and set. Let it cool completely before storing it covered in the refrigerator.
Nutritional statistics are here.
hugs and kisses
gina
Something to talk about: Pumpkin fan: yes or no?! What is your favorite fall dessert recipe?
