- 1 large egg
- 3/4 cup (180 g) canned pumpkin puree
- 1/4 cup (64 g) natural almond butter*
- 2 tbsp (30 g) plain Greek yogurt**
- 2 tbsp (30 ml) maple syrup
- 2 tbsp (25 g) coconut palm sugar**
- 1 1/2 tsp vanilla extract
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 2 tbsp (14 g) coconut flour
- 1/2 tsp baking soda
- 3 tbsp (30 g) chocolate chips, melted (optional)
- Preheat your oven to 350ºF (176ºC), and prepare an 8 x 8 (20 x 20 cm) baking pan by lining it with a sheet of parchment paper, leaving a few inches of overhang on the sides to allow for easy removal. Set aside.
- In a large mixing bowl, lightly beat the egg until the yolk breaks. Whisk in the pumpkin, almond butter, yogurt, maple syrup, sugar, vanilla, spices, and salt, mixing until smooth. Sift in the coconut flour and baking soda, mixing well to ensure that it’s evenly distributed.
- Pour the batter into your prepared baking pan, using a spatula to distribute it evenly. Bake for 30-35 minutes, until a toothpick inserted into the center comes out clean. Remove the bars from the oven and let them cool in the pan for about 15 minutes before transferring them to a wire rack to cool completely. If you want to drizzle them with chocolate, melt the chocolate chips in the microwave in 30-second intervals and drizzle the melted chocolate over the bars with a spoon. Store them in an airtight container at room temperature for up to 5 days.
* I recommend using a natural nut butter that requires stirring. Other varieties work, but the texture comes out slightly different. ** You can replace this with applesauce to make these paleo andor dairy-free. *** You can also use brown sugar.
Keywords: baking, dairy-free, Fall, flourless, gluten-free, grain-free, healthy, paleo, pumpkin, pumpkin pie bars, recipe, snack