Pumpkin Chocolate Coconut Oil Bars
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
- Preheat oven 350 degrees
- Use a nonstick 9X9 baking pan or prepare a glass dish with a little cooking spray
- Mix all ingredients together until combined
- Pour mixture into baking pan
- Bake 30 minutes
- Cool 15 minutes before cutting & serving
- 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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