Re-sharing this submit due to it’s a yearly staple for us and I do know so loads of you need them, too!! These flourless pumpkin chocolate chip bars are SO good and I usually have the entire components for this healthful fall dessert on the market and able to go.
Let the avalanche of all factors pumpkin proceed.
I truly actually really feel like this 12 months, loads of individuals are collaborating in it cool just about pumpkin. You already know, attempting to not act *too* obsessive about its arrival. (Furthermore it may totally be the fact that many people are nonetheless experiencing true summer time season native climate.) After which, there are individuals like me who’ve already appreciated many PSLs, and upon seeing the shelf of pumpkin-filled cans at Vendor Joe’s, I did the slow-mo run to them, arms in depth open, and a creepy smile on my face.
I merely can’t assist myself.
Whereas the Pilot doesn’t go loopy for pumpkin in the slightest degree, I gave start to 2 pumpkin-obsessed little associates, 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 in the knowledge!), and makes use of creamy almond butter and egg because the underside. The consequence: a dense, buttery, totally spiced, and candy healthful pumpkin dessert or snack. It’s furthermore glorious contained in the morning with some butter and a facet of scrambled eggs.
Correct proper right here’s this healthful pumpkin recipe in case you’d like to provide it a strive!
and a video!
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
- Total 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. Preheat the oven to 350 and spray a 9-inch baking dish with nonstick spray or grease with coconut oil.
- 2. In an infinite bowl, use a fork to whisk the almond butter till fluffy. Add the egg and blend efficiently.
- 3. Stir contained in the pumpkin and remaining components, gently folding contained in the chocolate chips.
- 4. Pour into your ready baking dish and bake for 20-25 minutes, till barely golden and set. Enable to loosen up fully before storing lined contained in the fridge.
Consuming routine stats are correct proper right here.
xoxo
Gina
One issue to speak about: Pumpkin fanatic: sure or not hundreds?! What’s your favourite fall dessert recipe?
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