Pumpkin Chocolate Coconut Oil Bars

Pumpkin puree, vegan chocolate chips, and cinnamon are baked in coconut oil to make these gluten-free, paleo bars a melt-in-your-mouth treat.

• Preparation Time: 10 mins
• Cooking Time: 30 mins
• Total Time: 40 mins
• Calories: 190 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 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.

Step 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.