Paleo Chocolate Pumpkin Bars are a perfect grain-free dessert with a little chocolate sweetness and all the flavor.
When I first began blogging, I honestly had no idea where I was going to end up. I didn’t have a road map and didn’t have a clear vision of what it even meant to have a blog. I just knew I needed to get my thoughts out into the world and hoped that some may resonate with other people.
It can be lonely making a lifestyle change, having most people question your sanity. Things like: “Why? And don’t you miss bread and cheese? How can you live like that?” have come up. Yes, everything is a little more complicated (if you let it be). Going out to eat is different, holidays are a tad challenging and you have to be on your toes when it comes to most packaged food. But making this shift sparked more than just changing the way I eat and feel.
It created a new direction for me. At the time I made the decision it was just that. I was done eating gluten and dairy because I wanted to feel better. I did not foresee all that would be coming with it. I simply knew that I wanted an avenue to share what I was learning along the way, with others. Sometimes, all it takes is just one little shift in the trajectory of life, to start something completely different and be taken down roads you never imagined. I know it sounds a bit frou frou but when you stop searching, you will find what you need in unexpected places. But I digress…
So back to eating. When it comes to the holidays, I have to think ahead and plan. The amazing thing about today’s food world is that you can pretty much re-create everything using substitutes. It is my mission to create food that tastes good and makes your body feel good at the same time. So as Thanksgiving is upon is, I decided to play around with pumpkin recipes. I like bitesize desserts that one can easily pick up and pop in their mouth. A little goes long way and these bars will satisfy your sweet tooth and put you in the holiday mood.
When it comes to baking, my preference is always uncomplicated. To me that means, toss everything in a bowl, mix it, and then dump everything in the oven. The reality is, my life no longer allows for hours spent in the kitchen, carefully tinkering around, though I hope those days will return at some point. In the meantime, let’s take a look at these pumpkin bars.
These Paleo Chocolate Pumpkin Bars are:
- Easy to make
- A perfect Fall dessert
Ingredients needed for Paleo Chocolate Pumpkin Bars
2 eggs at room temperature
1 1/2 tsp pumpkin pie spice mix
1/2 cup almond flour
1/2 tsp ground cinnamon
1/4 cup maple syrup
1/2 tsp ground ginger
1 tsp vanilla extract
1/2 cups canned pumpkin puree
1/2 cup coconut oil + 2 tbsp
1/4 cup coconut flour
1/2 tsp baking soda
3 tbsp chocolate chips
- 8×8 baking pan
- Parchment paper
- Large mixing bowl
- Small mixing bowl
Making Paleo Chocoalte Pumpkin Bars
Step 1. Preheat oven to 350°.
Step 2. In a large mixing bowl combine all ingredients except for 2 tbsp chocolate chips and 1 tsp coconut oil and mix well. 3. Layer two sheets of parchment paper across one another to form a plus sign. Make sure you cut off any paper hanging over the edge.
Step 3. Pour the mixture into the baking dish and bake on the middle rack for 35-45 minutes. Use a toothpick to check for doneness.
Step 4. Let the pan cool completely.
Step 5. In a small bowl combine 2 tbsp chocolate chips, coconut oil, and microwave for 30 seconds. If you don’t have a micro, you can do this in a double boiler, stirring continuously.
Step 6. Once bars are completely cooled, drizzle chocolate mixture over top and place in the refrigerator.
Step 7. Once the chocolate top is set, cut into 16 bars and store them in an air-tight container in the refrigerator. They will last up to a week.
Tips and Tricks for making Paleo Chocolate Pumpkin Bars
Metal vs. Glass dish
The type of dish you use will affect the way these bars turn out. Mainly because metal heats up a lot faster and cools a lot faster too as opposed to a glass baking dish which takes quite a bit longer to heat up but once it does, becomes extremely hot.
If you’re using glass, check the bars at about 35 minutes with a toothpick.
Canned vs. Fresh pumpkin
I haven’t used fresh for this recipe and always opted for canned since it makes life a lot easier. You can find canned pumpkin in any grocery store or online.
One of the tricky things I’m finding when it comes to flourless or paleo baking is that the kind of flour you choose can make a difference in how your dish turns out. When possible look for finely ground blanched almond flour. This will ensure that your flour has a closer consistency to regular flour as opposed to almond meal.
Other Fall Recipes you might like
- 2 eggs at room temperature
- 1 1/2 tsp pumpkin pie spice mix
- 1/2 cup almond flour
- 1/2 tsp ground cinnamon
- 1/4 cup maple syrup
- 1/2 tsp ground ginger
- 1 tsp vanilla extract
- 1/2 cups canned pumpkin puree
- 1/2 cup coconut oil + 1 tsp
- 1/4 cup coconut flour
- 1/2 tsp baking soda
- pinch salt
- 1/4 cup tbsp chocolate chips
1. Preheat oven to 350°.
2. In a large mixing bowl combine all ingredients except for 2 tbsp chocolate chips and 1 tsp coconut oil and mix well.
3. Layer two sheets of parchment paper across one another to form a plus sign. Make sure you cut off any paper hanging over the edge.
3. Pour the mixture into the baking dish and bake on the middle rack for 35-45 minutes. Use a toothpick to check for doneness.
4. Let the pan cool completely.
5. In a small bowl combine 2 tbsp chocolate chips, coconut oil, and microwave for 30 seconds. If you don't have a micro, you can do this in a double boiler, stirring continuously.
6. Once bars are completely cooled, drizzle chocolate mixture over top and place in the refrigerator.
7. Once the chocolate top is set, cut into 16 bars and store them in an air-tight container in the refrigerator. They will last up to a week.
Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 72Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 23mgSodium: 59mgCarbohydrates: 8gFiber: 1gSugar: 5gProtein: 2g