Pumpkin Chocolate Coconut Oil Bars

By Megan Olson
January 7, 2016
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Author Notes: Ooey, gooey Pumpkin Chocolate Coconut Oil Bars! These gluten free, paleo bars are a melt in your mouth treat. —Megan Olson

Makes: 16

  • 3/4 cup pumpkin puree
  • 1 egg white
  • 1 teaspoon almond extract
  • 1/2 cup coconut oil
  • 1 cup coconut sugar
  • 1 cup almond flour
  • 1/4 cup tapioca flour
  • 1/2 tablespoon pumpkin pie spice
  • 1/2 tablespoon cinnamon
  • 1/2 cup dairy free mini chocolate chips
  1. Preheat oven 350 degrees
  2. Use a nonstick 9X9 baking pan or prepare a glass dish with a little cooking spray
  3. Mix all ingredients together until combined
  4. Pour mixture into baking pan
  5. Bake 30 minutes
  6. Cool 15 minutes before cutting & serving
  7. Notes: I added a few chocolate chips to the top of the bars when they came out of the oven & they melt adding extra gooey goodness. I also use a plastic knife to cut bars so they cute nicely & don't crack.

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