Smashed Pumpkin Bars

Smashed Pumpkin Bars

These make for a great after-school (or work) snack. You can substitute the almond butter for sunflower or pumpkin seed butter to make these a school-safe treat.

  • 1 cup canned pumpkin puree
  • 3 Tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • 1/4 cup almond butter (or school-safe seed butter)
  • 2 tablespoons unsweetened almond milk
  • 2 eggs
  • 1/2 cup coconut flour
  • 3/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1/4 cup dark chocolate chips
  1. Preheat oven to 350F degrees. Spray an 8×8 inch baking pan with cooking spray or rub with coconut oil.
  2. Add pumpkin puree, maple syrup, vanilla extract, almond butter, almond milk and eggs to a mixer and mix until combined.
  3. Transfer to a large bowl. Sift in coconut flour, baking soda, salt and the remaining spices. Gently fold the dark chocolate chips into the batter. Spread batter evenly in prepared pan.
  4. Bake for 20-24 minutes or until toothpick comes out clean in the middle. Transfer pan to a wire rack to cool.
  5. Let cool and then store in fridge to help bars set.

Yield: 12 bars.