Healthy Pumpkin Spice Bars

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Healthy Pumpkin Spice Bars

These pumpkin pie bars are the perfect healthy dessert for an autumn gathering. Made with pumpkin puree, coconut flour, maple syrup, and warm, cozy spices; they’re gluten-free, grain-free, and oh so delicious!

If you like pumpkin pie, you will love the convenience of these pumpkin pie bars studded with chocolate chips. They have a light, custard-like texture just like pie but can be cut into squares just like a brownie.

This is a one-bowl-dump-and-stir recipe (my favorite type!). Much easier than pumpkin pie and they work well for breakfast, dessert, or a snack.

PRINT RECIPE HERE: cleananddelicious.com/healthy-pumpkin-pie-bars/

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INGREDIENTS & PRODUCTS USED + MENTIONED:
8×8 Baking Dish: amzn.to/36Q7Iaa
Coconut Flour: amzn.to/34K1khO
Glass Mixing Bowls: amzn.to/307n31P
Glass Storage Container: amzn.to/2VxdJRa

WEBSITE: cleananddelicious.com/
INSTAGRAM: instagram.com/clean_and_delicious/
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PINTEREST: pinterest.com/danispies/
TWITTER: twitter.com/DaniSpies

MORE DELICIOUS PUMPKIN RECIPES:
Pumpkin Spice Latte: youtu.be/C5-AuvqFFys
Pumpkin Oatmeal Cups: youtu.be/9uYZKHcb0aM
Mini Pumpkin Pies: youtu.be/Fr5LC9a9Poc
How-To Roast Pumpkin Seeds: youtu.be/YlVettl1feo

15 ounce can of pumpkin puree
3/4 cup coconut flour
1/2 cup maple syrup
1/4 cup almond milk
2 eggs
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice
1 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1/2 teaspoon baking soda
1/3 `cup chocolate chips*

INSTRUCTIONS
Preheat oven to 350ºF.

Grease and 8×8 baking dish with coconut oil, butter or cooking spray.

In a large bowl combine; coconut flour, pumpkin puree, maple syrup, almond milk, eggs, pumpkin pie spice, cinnamon, baking soda, and salt. Mix well.

Stir in chocolate chips.

Transfer batter to prepared baking dish.

Bake for 45 minutes or until set through and lightly golden brown on top.
Cool completely and refrigerate for a minimum of eight hours before cutting into nine pieces. Enjoy!

NOTES
Be sure to buy dairy-free chocolate chips if you need the recipe to be 100% dairy-free.

For a more cake-like texture, swap the coconut flour with 1 cup of oat flour and eliminate the almond milk. I love this version for breakfast.

Be sure to store these bars in the refrigerator. They are best when eaten cold.

Experiment with different stir-ins. Dried cranberries, shredded coconut, pecans, and walnuts would all be delicious!

NUTRITION
Serving: 1bar | Calories: 167kcal | Carbohydrates: 28g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 38mg | Sodium: 179mg | Potassium: 151mg | Fiber: 5g | Sugar: 19g | Vitamin A: 7426IU | Vitamin C: 2mg | Calcium: 59mg | Iron: 1mg

Youtube video by Clean & Delicious

These pumpkin pie bars are the perfect healthy dessert for an autumn gathering. Made with pumpkin puree, coconut flour, maple syrup, and warm, cozy spices they’re gluten. Preheat oven to 350ºf. In a large bowl, combine the pumpkin, almond butter, honey, eggs, pumpkin pie spice, salt, and baking soda, and stir until very smooth.

Put hazelnut meal, oat flour and baking powder into the bowl and mix. Add the almond butter and agave. Preheat the oven to 325 and grease a casserole dish with coconut oil (or line it with unbleached parchment paper). Soak and drain the dates, and place all of the crust ingredients. In a large bowl whisk together rolled oats, flour, pumpkin pie spice, baking powder, and salt. In another bowl combine. Healthy pumpkin breakfast bars. Healthy pumpkin breakfast bars. Add the pure pumpkin.

Preheat oven to 350ºf. In a large bowl, combine the pumpkin, almond butter, honey, eggs, pumpkin pie spice, salt, and baking soda, and stir until very smooth. Add the vinegar into. Put hazelnut meal, oat flour and baking powder into the bowl and mix. Add the almond butter and agave.

Add the vinegar into. Put hazelnut meal, oat flour and baking powder into the bowl and mix.

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In a large bowl, combine the pumpkin, almond butter, honey, eggs, pumpkin pie spice, salt, and baking soda, and stir until very smooth. Add the vinegar into. Put hazelnut meal, oat flour and baking powder into the bowl and mix. Add the almond butter and agave. Preheat the oven to 325 and grease a casserole dish with coconut oil (or line it with unbleached parchment paper). Soak and drain the dates, and place all of the crust ingredients.

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