Paleo Pumpkin Bars
With the warmth of freshly roasted pumpkin and the comfort of cinnamon, this delightful pumpkin chocolate chip bar recipe is a cozy fall treat. The recipe effortlessly combines wholesome ingredients like coconut flour and honey to create a flavorful, gluten-free dessert that will leave you reaching for seconds.
— Constant Cookbook
Ingredients
- ⅓ cup coconut flour
- ¼ teaspoon celtic sea salt
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- 4 large eggs
- 1 cup fresh roasted pumpkin or winter squash (will not work with canned pumpkin)
- ⅓ cup honey
- ¼ cup coconut oil
- ½ cup chocolate drops
Instructions
- In a food processor, combine coconut flour, salt, baking soda, and cinnamon
- Pulse in eggs, pumpkin, honey, and oil until well combined
- Stir in half of the chocolate chips by hand
- Transfer batter to an 8 x 8 inch baking dish, sprinkle remaining chocolate chips over top
- Bake at 350°F for 20-30 minutes
- Cool and serve
Yield
Makes 16 Squares
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