Pumpkin Coconut Bars
These Flourless Pumpkin Coconut Bars are gooey, delicious & easy to make. They’re a different texture & taste than my Pumpkin Blondies (found here) but equally delicious!
Grain, gluten, sugar, dairy free. Paleo & low carb!
INGREDIENTS:
130g (1/2 cup) almond butter (or other nut butter)
130 (1/2 cup) pumpkin puree
1 whole egg (free range organic)
1/3 cup Swerve brown sugar substitute (or other granulated erythritol sweetener)
Optional: 1 scoop (25g) protein powder: I use vanilla Ancient Nutrition Bone Broth or Gains in Bulk grass fed whey protein
1 tsp baking powder
1 tsp pumpkin pie spice
1 tsp cinnamon
1 tsp vanilla extract
1/4 cup (15g) shredded unsweetened coconut (can omit)
Topping: 2 TB (8g) coconut shreds
DIRECTIONS:
Pre heat oven to 350F. Line a 8×6 (or other smaller baking dish) with Parchment paper.
Mix almond butter, egg and pumpkin in a medium bowl (I used a hand mixer). Add the dry ingredients & mix well again.
Transfer to dish & spread evenly. Sprinkle coconut on top, pressing it down slightly.
Bake at 350F for 25 minutes.
Makes 10 bars (35g weight each)
Nutrition Info for 1 Bar:
112 cals
6g protein
4g carbs (2g fiber 1g sugar)
8.5g fat
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