Re-share this put up as a result of it is a yearly staple for us and I do know lots of you like them too!! These flourless pumpkin chocolate chip bars are so good and I often have all of the substances for this wholesome fall dessert available and able to go..
Let the avalanche of all issues pumpkin start.
I really feel like this 12 months lots of people are enjoying it cool with regards to pumpkin. You understand, making an attempt to not act *too* enthusiastic about his arrival. (It may be completely on account of the truth that many people are nonetheless experiencing the true summer time climate.) After which there are folks like me who’ve loved a PSL (or a number of….) earlier than, and seeing the pumpkin shelf- stuffed cans at Dealer Joe’s, I ran in sluggish movement in direction of them, arms huge open and a creepy smile on my face.
I cannot assist myself.
Whereas the pilot would not go pumpkin loopy in any respect, I’ve given delivery to 2 pumpkin-obsessed boyfriends who share my enthusiasm for this festive gourd.
Flourless Pumpkin Chocolate Chip Bars
This afternoon, I made a decision to embark on my first pumpkin baking journey of the season, with chocolate chip pumpkin bars. This was a twist on my beloved flourless blueberry breakfast (the recipe is in the book!), and makes use of creamy almond butter and egg as a base. The end result: a dense, buttery, completely spiced and candy pumpkin dessert or snack. It is also superb within the morning with butter and scrambled eggs.
Here is that wholesome pumpkin recipe if you would like to strive it!
and a video!
Flourless Pumpkin Chocolate Chip Bars
A festive and scrumptious dessert or snack possibility for the autumn season! No flour, grains or refined sugar.
- Preparation time: ten
- Complete time: 10 minutes
- Yield: 8 1X
- 1/2 cup creamy almond butter
- 1 Egg
- 1/2 cup pure pumpkin puree
- 1 tbsp coconut sugar (or brown sugar)
- 1 teaspoon vanilla
- 3/4 tsp pumpkin pie spice
- 1/4 tsp baking soda
- Pinch of sea salt
- 1/2 cup chocolate chips
- 1. Preheat oven to 350 and spray a 9-inch baking dish with nonstick spray or grease with coconut oil.
- 2. In a big bowl, use a fork to whisk the almond butter till fluffy. Add the egg and blend properly.
- 3. Stir in pumpkin and remaining substances, gently incorporating chocolate chips.
- 4. Pour into your ready baking dish and bake for 20-25 minutes, till flippantly browned and set. Permit to chill fully earlier than storing coated within the fridge.
Nutrition statistics are here.
XOXO
Gina
One thing to inform: Pumpkin fanatic: sure or not that a lot?! What’s your favourite fall dessert recipe?
