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My review
Pumpkin Chocolate Coconut Oil Bars
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Megan Olson
"Ooey, gooey pumpkin chocolate coconut oil bars! These gluten-free, paleo bars are a melt-in-your-mouth treat."
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Ingredients
40 m servings 153 calsOriginal recipe yields 16 servings
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- US
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Directions
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Prep
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Cook
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Ready In
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking pan or glass dish with cooking spray.
- 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.
- 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.
Footnotes
- Cook's Note:
- I added a few chocolate chips to the top of the bars when they came out of the oven, and they melt, adding extra gooey goodness. I also use a plastic knife to cut bars, so they cut nicely and don't crack.
Nutrition Facts
Per Serving: 153 calories; 10.7 g fat; 13.6 g carbohydrates; 2 g protein; 0 mg cholesterol; 34 mg sodium. Full nutrition