This post is sponsored by Barney Butter; however, all opinions are my own.
Want to see a jar of almond butter disappear in 5 seconds? These.
Sometimes you’ve gotta sail away from safe harbor and see where life takes you. Break away from routine. Forge a path down the road less traveled. Go against the grain. Mix almond butter and pumpkin and bake at 350.
From time to time, combining two big personalities with a little spice and some heat just doesn’t pan out. And other times? Synergy. Almond butter and pumpkin have got it going on. They are two ingredients you ordinarily wouldn’t think would fare well together, but as it turns out, they make one dynamic duo! There’s chemistry, folks!
This recipe is so silly simple, you’re going to wish all recipes were made out of it. There are zero flours or nut meals in the whole stinking tray, and pumpkin + almond butter is the glue that holds this operation together…doesn’t that just make you want to cry, slash do a cartwheel?
The melty chocolate in this photog… This is the point of no return.
You’re having a stirring of emotions. That’s normal. I’d expect nothing less.
Texture-wise, these bars are soft and moist, and yet they hold together amazingly well. Flavor-wise, you get equal parts pumpkin and almond butter. In a weird act of science fiction, it’s as though you are tasting two treats in one. I know, it’s hard to imagine. Allow your mouth to do the supplemental research.
These pumpkin bars are sweetened with coconut sugar and they’re packed with protein, so I’m calling them healthy. Like you could just snack on them throughout the day and feel all the good vibrations.
Let’s talk almond butter deets, because Barney Butter’s almond butter is not your typical almond butter! It’s ready to eat straight off the spoon when you open the jar – no need to drain, stir, shake, scream, shout, and let it all out. The almond butter is stir-free, thick and creamy, just like the texture of peanut butter. Plus it has half the saturated fat of peanut butter, so double up on your dose, son!
I used Barney Butter’s Bare (unsalted, unsweetened) creamy almond butter for this recipe. I’m confident all of their other varietals would be marvelous in these bars, too. Fair warning: because I have only tested this recipe using Barney Butter, I can’t say how the bars would turn out using a nut butter with a thinner consistency.
These rich, moist, flavorful, and tasty pumpkin bars are perfect for fall. You only need one cup of pumpkin puree, which means if you use canned pumpkin, you’ll have leftovers. Which means you can take the remaining puree and throw it in a pumpkin spice smoothie.