Pumpkin Chocolate Coconut Oil Bars recipe

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Ingredients

cooking spray
1 cup almond flour
1 cup coconut sugar
¾ cup pumpkin puree
½ cup coconut oil
½ cup dairy-free mini chocolate chips
¼ cup tapioca flour
1 egg white
1 ½ teaspoons pumpkin pie spice
1 ½ teaspoons ground cinnamon
1 teaspoon almond extract

Nutrition Info

189.9 calories
carbohydrate: 17.8 g
cholesterol: : -
fat: 13.9 g
fiber: 2.4 g
protein: 2.6 g
saturatedFat: 8.1 g
servingSize: -
sodium: 33.9 mg
sugar: 9.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking pan or glass dish with cooking spray.

  2. 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.

  3. 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.

Recipe Yield

16 servings

Recipe Note

Ooey, gooey pumpkin chocolate coconut oil bars! These gluten-free, paleo bars are a melt-in-your-mouth treat.

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