Choco Pumpkin Bars
This paleo bar is so moist and with the hint of chocolate it is decadent. I have even made this recipe as muffins. If you want a shortcut, add 2 1/2 t. of pumpkin spice and forget the cinnamon, ginger, nutmeg, and cloves. My recipes are always dairy and gluten free.
- ⅓ c. cup coconut flour
- 1 t. sea salt
- ½ t. baking soda
- 1 t. cinnamon
- ½ t. ginger
- ½ t. nutmeg
- ½ t. cloves
- 4 large eggs
- 1 c. fresh roasted pumpkin
- ⅓ c. raw honey
- ¼ c. coconut oil
- ½ c. chocolate chips
- Preheat oven to 350 degrees. Grease 8 X 8 baking dish. I like to cut a piece of parchment paper for the bottom of the pan, but you don't have to do it, just makes cutting easier.
- In a food processor, add coconut flour, salt, baking soda, and spices.
- Pulse in eggs, pumpkin, honey, and oil until thoroughly mixed. Scrape the side of bowl often.
- Stir in chocolate chips by hand. Transfer batter to baking dish.
- Bake for 30 minutes.
- Cool and serve.