Try keeping some healthy pumpkin bars in your freezer! They make a dleicous snack and are delightful with a cup of coffee in the afternoon.
Ingredients
- 15 ounce can of pumpkin puree
- 3/4 cup coconut flour
- 1/2 cup maple syrup
- 1/4 cup almond milk
- 2 eggs
- 1 teaspoon pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1/3 `cup chocolate chips*
Instructions
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Pre heat oven to 350ºF.
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Grease and 8×8 baking dish with coconut oil, butter or cooking spray.
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In a large bowl combine; coconut flour, pumpkin puree, maple syrup, almond milk, eggs, pumpkin pie spice, cinnamon, baking soda, and salt. Mix well.
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Stir in chocolate chips.
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Transfer batter to prepared baking dish.
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Bake for 45 minutes or until set thorugh and lightly golden brown on top.
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Cool completely and refrigerator for a minimum of egt hours before cutting into nine pieces. Enjoy!
Notes
- Be sure to buy dairy-free chocolate chips of you need the recipe to be 100% dairy-free.
- For a more cake-like texture, swap the coconut flour with 1 cup of oat flour and eliminate the almond milk. I love this version for breakfast.
- Be sure to store these bars in the refrigerator. They are best when eaten cold.
- Experiment with different stir-ins. Dried cranberries, shredded coconut, pecans, and walnuts would all be delicious!
