The Best Pumpkin Bars You Will Ever Have
Pumpkin, chocolate and almond butter–I can’t think of a better combination of flavors! Did I mention these Pumpkin Bars are healthy and made with only whole food ingredients!?
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- 1/2 c Brown Rice Flour
- 1/2 c Coconut Flour
- 1/2 c Pumpkin Puree
- 1 Scoop Protein Powder (I used PEScience Snickerdoodle flavor get 25% off using code PBCHOCO)
- 2 tbsp. Ground Flax
- 1 Egg, large
- 1 tsp. Stevia
- 1 tsp. Cinnamon
Almond Butter Layer:
- 1/4 c Almond Butter (I used Buff Bake Snickerdoodle flavor get 10% off using code PBCHOCO)
- 2 tbsp. Coconut Oil
- 2 tbsp. Maple Syrup (agave or honey)
- 1/3 c Unsweetened Cocoa Powder
- 1/4 c Coconut Oil
- 1/4 c Maple Syrup (agave or honey)
- Cocoa Nibs for sprinkling
- Pre-heat oven to 350f and prepare an 8×8 in pan with parchment paper.
- Mix all dry ingredients for the pumpkin layer and then add wet. Mix just until combined.
- Press pumpkin dough evenly into the bottom of the pan and bake for 6 minutes.
- While cooling, melt and mix almond layer ingredients together. Pour over pumpkin layer.
- Melt chocolate layer ingredients together and pour over almond butter layer and sprinkle with cocoa nibs. Place in the freezer for 30-40 minutes before cutting into bars and serving. Store in fridge or freezer.