Ingredients
- 1 ¼ cups almond flour
- 1 cup dairy free chocolate chips (I used Hu Kitchen Gems)
- 2 eggs
- ¼ cup maple syrup
- ⅓ cup coconut oil, melted
- ⅓ cup cacao powder
- ¼ cup pumpkin purée
- 1 tsp sea salt
- 2 tsp pumpkin pie spice this is an easy way to make your own!
Instructions
- Preheat oven to 350.
- Line an 8x8 baking dish with parchment paper (greasing inside first so the parchment paper sticks).
- Melt the chocolate chips—I used the microwave and placed the chocolate chips in a bowl and did it in two, 40 second intervals.
- Once chocolate is melted, set aside.
- In a medium bowl or blender, whisk together the eggs, maple syrup, pumpkin purée, and coconut oil.
- Once combined, add the almond flour, cacao powder, pumpkin pie spice, and sea salt.
- Fold in the melted chocolate.
- The batter will be nice and thick.
- Pour into the baking dish.
- Sprinkle extra chocolate chips on top, if desired (do it).
- Bake for 23-25 minutes or until a toothpick comes out clean.
- Once cooled, slice into 12 squares.
- Best served with ice cream!!!!
Calories: 2629kcal | Carbohydrates: 219g | Protein: 48g | Fat: 207g | Saturated Fat: 104g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 0.3mg | Sodium: 2345mg | Potassium: 770mg | Fiber: 40g | Sugar: 142g | Vitamin A: 9548IU | Vitamin C: 4mg | Calcium: 702mg | Iron: 24mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
S
H
A
R
E
H
A
R
E
