Flourless Pumpkin Almond Butter Bars with Dark Chocolate and Coconut
Scrumptious low carb pumpkin bars made with almond butter instead of flour. These delicious grain-free, gluten-free and dairy free bars will blow your mind.
Servings 16 squares
Calories 110cal
Ingredients
- 1/2 cup natural almond butter
- 1/2 cup pumpkin puree
- 1/4 cup pure maple syrup
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- pinch salt (only if using unsalted almond butter)
- 1 teaspoon cinnamon
- 1/8 teaspoon ginger
- 1/8 teaspoon nutmeg
- pinch cloves
- 1/2 cup unsweetened coconut flakes, divided
- 3 oz your favorite dark chocolate bar (at least 70% cocoa), coarsely chopped
Instructions
- Preheat oven to 350 degrees F. Spray an 8x8 inch baking pan with nonstick cooking spray.
- In a large bowl, whisk together all ingredients except coconut and dark chocolate. Once ingredients are well combined, fold in 1/4 cup of the coconut flakes and all of the dark chocolate.
- Pour into prepared pan and sprinkle the rest of the coconut flakes on top. Bake for 20 minutes or until slightly golden brown on the edges.
- Place pan on wire rack to cool. Once cool, cut into 16 squares. Enjoy!
Notes
Recipe adapted from Detoxinista.
TO MAKE VEGAN: Try using a flax egg to replace the egg.
If you leave out the coconut and chocolate, each bar (based on 16 bars) is only around 67 calories.
If you just leave out the coconut, the bars will be a little under 100 calories.
Instead of almond butter, you can use another natural nut butter of your choice. I don't recommend sunflower seed butter. Peanut butter would be delicious!
Nutrition
Serving: 1bar | Calories: 110cal | Carbohydrates: 8.4g | Protein: 3g | Fat: 8.4g | Fiber: 2g | Sugar: 5.3g