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| Pumpkin Chocolate Coconut Oil Bars |
"Ooey, gooey pumpkin chocolate coconut oil bars! These gluten-free, paleo bars are a melt-in-your-mouth treat."
Ingredients :
- cooking spray
- 1 cup almond flour
- 1 cup coconut sugar
- 3/4 cup pumpkin puree
- 1/2 cup coconut oil
- 1/2 cup dairy-free mini chocolate chips
- 1/4 cup tapioca flour
- 1 egg white
- 1 1/2 teaspoons pumpkin pie spice
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon almond extract
Instructions :
| Prep : 10M | Cook : 16M | Ready in : 40M |
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- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking pan or glass dish with cooking spray.
- Combine almond flour, coconut sugar, pumpkin puree, coconut oil, dairy-free chocolate chips, tapioca flour, egg white, pumpkin pie spice, cinnamon, and almond extract in a bowl; stir until well mixed. Pour into prepared baking pan.
- Bake in the preheated oven until chocolate chips are melted and top is golden brown, about 30 minutes. Cool until set, about 15 minutes. Cut into bars.
Notes :
- I added a few chocolate chips to the top of the bars when they came out of the oven, and they melt, adding extra gooey goodness. I also use a plastic knife to cut bars, so they cut nicely and don't crack.
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