Updated: Oct 5, 2021
Temperatures have dropped in AZ and I guess that means I have to stuff my face with pumpkin. Naturally, right? Temps drop below 80 and us basic girls are screaming pumpkin from every rooftop in America. What is it about fall and pumpkin? And you can’t avoid it. Kinda like the covid, its just here and you gotta embrace it. So thats what I did and I’ve almost killed a whole batch of these pumpkin bars in less than 24 hours. I promise, you're going to want to MAKE THESE ASAP.
The gooiest bars I can’t get enough of. And they’re vegan & gluten free!!!
2 cups almond flour
2 scoops @ancientnutirtion collagen
1 tsp baking soda
1/2 tsp baking powder
1 heaping tsp cinnamon
2 heaping tsp pumpkin pie spice
A few dashes of ginger
Pinch of salt
1/2 cup + 2 tbsp coconut sugar
3/4 heaping cup pumpkin puree
1/4 cup coconut oil, melted and cooled
1/4 cup runny almond butter
1 tbsp maple syrup
1 tsp vanilla extract
1 cup chocolate chips
Preheat oven to 350 degrees
Line an 8x8 dish with parchment paper.
Measure 1/4 cup solid coconut oil. Add the oil to a bowl. Microwave for 30 seconds or until completely melted. Set aside to cool.
In a bowl, combine all dry ingredients and whisk together until there are no clumps
In a separate bowl, combine all wet ingredients. Whisk together until thoroughly mixed.
Fold the dry ingredients into the wet ingredients. Mix just until a cookie dough consistency is formed (if it is not cookie dough like add 2 more tbsp flour).
Then, fold in the chocolate chips.
Spread the batter into the pan.
Bake for 30-35 minutes.
Allow the bars to cool completely before slicing and serving.
They are EXTRA gooey and will break apart if you do not let them cool completely before serving.
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I hope you enjoy this delicious recipe and it sweetens up your day! Don't forget to check out all the recipe of my dessert recipes on my blog under "dessert recipes".