Pumpkin Cake Bars
Jam-packed with nutrients these cake bars are something you'll feel good about giving your family. They're made with wholesome clean ingredients. Made with a hefty amount of pure pumpkin puree, they're nutrient-dense and high in antioxidants. Gluten-free and dairy-free. Easy to make and so decadent!!!
- 1 can organic pumpkin puree
- 1/2 C creamy almond butter
- 1/2 C coconut oil
- 1 egg
- 1 T vanilla extract
- 3 C almond flour
- 3 T coconut flour
- 1/2 C coconut sugar
- 1 t baking powder
- 3 dash cinnamon
- 3 dash salt
- 1 C dairy-free chocolate chips I used Enjoy Life brand
- 1 1/2 C dairy-free chocolate chips I used Enjoy Life brand
- 2 t coconut oil
Mix all dry ingredients. I sifted the flours in the bowl because they sometimes clump.
Mix all wet ingredients in a separate bowl.
Combine everything together. Mixture will be very thick!
Spray 8x12 baking dish with coconut oil spray. Spread mixture evenly using spatula.
Bake at 350 for 40-45 mins or until toothpick comes out clean.
Set aside to cool. Then make chocolate topping.
For chocolate topping:
Pour coconut oil and 1 1/2 C chocolate chips in saucepan and stir until melted.
Pour over cake spreading evenly.
Very Important: Let cake cool and then refrigerate for best texture. (Nut flours have a different texture than conventional flours)
In order to get the dense cake bar texture it's recommended to refrigerate once it cools down.
Use a serrated knife to carefully cut through the chocolate topping in order to get clean squares.