Why We Like It

AMAZING! INCREDIBLE! CRAZY GOOD! These are just some of the compliments these Pumpkin Bars receive. They are gluten free, so easy to put together, and a great way to use canned pumpkin!

Preheat oven to 350 degrees

Make the Batter:

1/2 cup almond butter
1/2 cup pumpkin puree (fresh or canned)
4 Tbsp pure maple syrup
1 egg
1 tsp vanilla extract
1 tsp ground cinnamon
1/2 tsp baking soda
1/4 tsp ground ginger
1/4 tsp nutmeg
1/4 cup raw pecans (or almonds)
1/4 cup shredded unsweetened coconut

Place in a food processor or blender and blend until smooth.

Add Next:

1/4 cup dark chocolate chips (or semi-sweet)

Add to the food processor and pulse 2-3 times. Pour into a greased 8-inch square baking dish.

Add Coconut and Bake:

2 Tbsp shredded unsweetened coconut (OPTIONAL)

If desired, sprinkle coconut on top. Bake for 20-22 minutes or until golden brown on the edges.

Serve and enjoy!

When cool, cut into squares and serve. Store in the refrigerator in a sealed container.

Quick Tips

This recipes uses an 8-inch square baking dish, but doubles easily for a 9×13 inch baking dish. If you double the recipe, (which we highly recommend!), bake them for 28-30 minutes.

Freeze any leftover canned pumpkin and use it in your next smoothie!