Grain Free Almond Butter Pumpkin Bars
Grain Free Almond Butter Pumpkin Bars are easy to make and are SO moist and flavorful! These gooey bites of joy are a pure pleasure to make.
Servings: 16 small pumpkin bars
Ingredients
- 1 cup pureed pumpkin I used canned
- 1 large egg lightly beaten
- 1 cup Barney Butter creamy almond butter*
- 1-1/2 teaspoons pure vanilla extract
- 1/2 cup coconut sugar
- 1-1/2 teaspoons ground cinnamon
- ¼ teaspoon allspice
- ¼ teaspoon ground ginger
- ¼ teaspoon kosher salt
- 1 tablespoon baking powder
- ¼ cup dark chocolate chips
- Unsweetened shredded coconut for topping optional
Instructions
- Preheat oven to 350 degrees F and lightly oil an 8” x 8” square baking pan.
- In a mixing bowl, whisk together the pureed pumpkin, egg, almond butter, and vanilla extract (wet mixture).
- In a separate bowl, mix together the coconut sugar, ground cinnamon, allspice, ground ginger, salt, and baking powder (dry mixture).
- Add the dry mixture to the bowl with the wet mixture and stir well to combine. Fold the dark chocolate chips into the batter.
- Pour the blondie batter into the prepared baking pan and smooth it out.
- Sprinkle unsweetened shredded coconut over the blondie batter (optional) and bake for 25 to 30 minutes, or until a toothpick tests clean.
- Allow blondies to cool at least 20 minutes before slicing into them and serving.
Nutrition
Serving: 1grams