Pumpkin Chocolate Coconut Oil Bars Recipe

Name: Pumpkin Chocolate Coconut Oil Bars
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup pumpkin puree; 1 egg white; 1 teaspoon almond extract; 1/2 cup coconut oil; 1 cup coconut sugar; 1 cup almond flour; 1/4 cup tapioca flour; 1/2 tablespoon pumpkin pie spice; 1/2 tablespoon cinnamon; 1/2 cup dairy free mini chocolate chips

Servings: persons

3/4 cup pumpkin puree
1 egg white
1 teaspoon almond extract
1/2 cup coconut oil
1 cup coconut sugar
1 cup almond flour
1/4 cup tapioca flour
1/2 tablespoon pumpkin pie spice
1/2 tablespoon cinnamon
1/2 cup dairy free mini chocolate chips

1
Preheat oven 350 degrees
2
Use a nonstick 9X9 baking pan or prepare a glass dish with a little cooking spray
3
Mix all ingredients together until combined
4
Pour mixture into baking pan
5
Bake 30 minutes
6
Cool 15 minutes before cutting & serving
7
Notes: I added a few chocolate chips to the top of the bars when they came out of the oven & they melt adding extra gooey goodness. I also use a plastic knife to cut bars so they cute nicely & don't crack.

990

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3/4 cup pumpkin puree, 1 egg white, 1 teaspoon almond extract, 1/2 cup coconut oil, and more.

Yes, Pumpkin Chocolate Coconut Oil Bars falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Chocolate Coconut Oil Bars

How did you like this recipe?

Frequently Asked Questions