Author Notes
Ooey, gooey Pumpkin Chocolate Coconut Oil Bars! These gluten free, paleo bars are a melt in your mouth treat. —Megan Olson
Ingredients
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3/4 cup
pumpkin puree
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1
egg white
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1 teaspoon
almond extract
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1/2 cup
coconut oil
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1 cup
coconut sugar
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1 cup
almond flour
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1/4 cup
tapioca flour
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1/2 tablespoon
pumpkin pie spice
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1/2 tablespoon
cinnamon
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1/2 cup
dairy free mini chocolate chips
Directions
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Preheat oven 350 degrees
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Use a nonstick 9X9 baking pan or prepare a glass dish with a little cooking spray
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Mix all ingredients together until combined
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Pour mixture into baking pan
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Bake 30 minutes
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Cool 15 minutes before cutting & serving
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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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