Make Ahead

Autoimmune Paleo PumpkinĀ Bars

November  6, 2013
0 Ratings
  • Serves 8-10
Author Notes

Paleo bars that are a snap to make and can substitute for snacks and breakfast as easily as a paleo treat! —Autoimmune Paleo Lifestyle

What You'll Need
  • 1/2 cup coconut manna or butter
  • 1/2 cup coconut oil
  • 1/4 cup heaping coconut flour
  • 1 1/2 cups winter squash (butternut, pumpkin, acorn)
  • 1 pinch salt
  • 2 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • 1/3 cup maple syrup
  1. On the stove, gently melt coconut oil and manna until creamy and lump free
  2. In food processor, add squash, spices, coconut flour, salt and maple syrup. Pour melted coconut oil and manna on top and blend for 30 seconds being sure all the big pieces of squash are blended
  3. Line a square 8x8 brownie pan with parchment paper. Scoop the bar filling into the pan and use a spatula to smooth it out. Bake for 25 min at 350 degrees. Remove from oven, let cool, cover and put in fridge until completely chilled; about 3 hours

See what other Food52ers are saying.

  • Nancy
  • Shannon Pineault
    Shannon Pineault
  • Autoimmune Paleo Lifestyle
    Autoimmune Paleo Lifestyle
  • jane maurice
    jane maurice

8 Reviews

jane M. July 13, 2016
Valuable comments , I loved the facts - Does someone know where my business could get ahold of a sample CA FTB 590 form to complete ?
Nancy January 20, 2015
Hi there! This looks really good!! But what is coconut manna and/or butter and where does one buy it? Also, do you think it would work if I added protein powder made from ground pumpkin seeds to balance out the protein/carbohydrate ratio? Thank you! Can't wait to try this.
Shannon P. October 3, 2014
I am not sure, but assuming, use Cooke squash?
Stacey R. March 15, 2014
Thank you so much! I'm so glad to have found you. I'm excited to try this one and am happy to spread the word about your site to the autoimmune community who needs to eat Paleo/AIP.

Thanks for what you do! xo
Autoimmune P. March 16, 2014
Thanks so much Stacey!
Autoimmune P. March 15, 2014
Hi Stacey! Yes, I have used organic canned pumpkin for this recipe. This is a very popular recipe I have created. Be sure to let it completely cool (I leave mine in the fridge overnight) before eating, the flavors come together nicely and it gets a great fudge-like texture. xo
Autoimmune P. March 15, 2014
meant to say one of the more popular recipes I have created :-)
Stacey R. March 15, 2014
Hi there! I'm brandy-new to your site and am THRILLED that my first exposure to you was on one of my fav items: pumpkin.

Can I sub organic pumpkin from a can?