Are you ready for some pumpkin?! I’ve been waiting for it like a kid on Christmas morning. And I guess you really don’t have a choice because here I am shoving this recipe in your face. There’s no turning back now: Pumpkin season has officially started on Ambitious Kitchen.
In fact, did you know that my love for pumpkin is right up top with my love for all things nut butter? I’ve always said that if I could choose my last meal on earth, it would be pumpkin pie with whipped cream. Does that make me a basic bitch?
Don’t answer that one.
Each year I embark on a quest to make some of the healthiest (BUT MOST DELICIOUS) pumpkin desserts on the internets.
Today: Paleo Coconut Flour Pumpkin Bars (!!!)
Honestly, these bars are one of my absolute FAVORITE pumpkin bars on AK. I originally wanted to call them pumpkin pie bars because of how moist and lovely they are but the title just got too long. What you do need to know is that the spices are wonderful, cozy and down right addicting. The coconut flour helps bring out the natural sweetness of the pumpkin, therefore I didn’t have to sweeten them much.
See how to make the coconut flour pumpkin bars:
These bars are healthy enough to be eaten as a snack, but definitely taste indulgent like they were made for a party. Either way, I know you’ll love this nutritious recipe and come back to it again and again. My assistant and I couldn’t keep our hands out of the pan after they came out of the oven. #pumpkinvictims
What other pumpkin recipes would you like to see? I’d love to hear from you!
Chocolate Chip Coconut Flour Pumpkin Bars
Incredible paleo chocolate chip coconut flour pumpkin bars that taste like pumpkin pie. Healthy enough to enjoy as a snack but indulgent like a dessert.
- 1 cup canned pumpkin puree
- 1/4 cup pure maple syrup
- 1 teaspoon vanilla extract
- 1/3 cup almond butter (or nut butter of choice)
- 1 tablespoon unsweetened almond milk
- 3 eggs
- 1/2 cup coconut flour
- 3/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1/8 teaspoon ground cloves
- 1/2 cup dark chocolate chips, divided
Preheat oven to 350 degrees F. Line an 8x8 inch baking pan with parchment paper and spray with nonstick cooking spray.
Add pumpkin puree, maple syrup, vanilla extract, almond butter, almond milk and eggs to a large bowl and mix until well combined, smooth and creamy.
Add in coconut flour, baking soda, salt and the remaining spices. Gently fold in 1/3 cup of chocolate chips into the batter.
Spread batter evenly in prepared pan. Bake for 20-25 minutes or until toothpick comes out clean in the middle. Transfer pan to a wire rack to cool.
Melt remaining 1/4 cup of chocolate chip in a small saucepan over low heat. Once completely melted, drizzle the chocolate over the bars. Another option is to sprinkle the remaining chocolate over the top of the bars right when they come out of the oven. It's up to you! Cut into 12 bars. Enjoy!
To make dairy free: Use dairy free chocolate chips (or a chocolate bar).
Recipe by: Monique Volz // Ambitious Kitchen
Photography by: Sarah Fennel // Broma Bakery
If you make this recipe, be sure to leave a comment below or snap a photo and upload it to Instagram with the tag #ambitiouskitchen so I can see you creation! xo.