The moment October arrives, I’m all about the PUMPKIN…pumpkin everything! And by the time November rolls around, I never want to see pumpkin again…until next year. Hey, I’m an all-or-nothing kind of gal and when I love something, I am a little over the top. And then when I tap out, I’m done…
But there is no tapping out here, because I have spent the last few weeks perfecting this recipe and it is now PERFECT. Like I’ve tested it about 5 times and if yours doesn’t turn out, then I dunno what to say…it’s you, not me 🙂
These Paleo Pumpkin Chocolate Chip Bars are paleo, refined sugar-free, and taste just like pumpkin pie, only without the guilt! The frosting is ghee-based and infused with maple syrup…so get your napkins out now, because trust me, you’ll need them.
Ingredients
The base
- 2 cups fine almond flour (I like Bob's Red Mill)
- ½ tsp salt
- ½ tsp baking soda
- ½ tsp baking powder
- 2 tsp pumpkin pie spice, this is a simple way to make your own!
- ¼ cup almond butter (I'm obsessed with Georgia Grinders Maple Caramel almond butter)
- 2 tbsp melted coconut oil
- ¼ cup coconut sugar
- 2 tsp vanilla extract (optional)
- 1 cup pumpkin puree
- 2 ½ tbsp almond milk (or other dairy free milk)
- ½ cup dairy-free chocolate chips
The Frosting
- ½ cup @fourthandheart liquid ghee (or melted coconut oil!)
- ⅓ cup maple syrup
- ½ tsp cinnamon
- 2 ½ tbsp coconut milk
- 2 tbsp coconut flour
Instructions
- Preheat oven to 350.
- Line an 8×8 baking dish with parchment paper.
- In a medium bowl, add all the dry ingredients and mix well (almond flour, salt, baking soda, baking powder, pumpkin pie spice, coconut sugar, and chocolate chips).
- In another bowl, melt coconut oil and almond butter and mix until fully combined, then add the rest of the wet ingredients (vanilla extract, almond milk, and pumpkin puree).
- Add dry ingredients to the wet ingredients, mix well, and then pour into the baking dish.
- Bake for 30 to 32 minutes, oven times vary (mine was perfect at 30 minutes!).
- Let rest for 20 minutes, then place in the refrigerator while you make the frosting.
- To make the frosting, beat the ghee (or coconut oil) for 1-2 minutes.
- Then add the rest of the ingredients and beat for another 2 minutes, until nice and fluffy!
- Add a bit more coconut flour if needed.
- Pour frosting over the base layer and smooth out.
- Refrigerate for another 30 minutes.
- Remove and cut into squares. ENJOY!XO
Rate & review
SELECT A RATING and tell me what you think!