PALEO PUMPKIN CHOCOLATE CHIP BARS

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SERVES bars

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

Preheat oven to 350.
Line an 8x8 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

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