Sweet Tooth

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!!!

Course Dessert
Servings 12 bars


  • 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

Chocolate Topping

  • 1 1/2 C dairy-free chocolate chips I used Enjoy Life brand
  • 2 t coconut oil


For cake:

  1. Mix all dry ingredients.  I sifted the flours in the bowl because they sometimes clump.

  2. Mix all wet ingredients in a separate bowl.

  3. Combine everything together.  Mixture will be very thick!

  4. Spray 8x12 baking dish with coconut oil spray. Spread mixture evenly using spatula.

  5. Bake at 350 for 40-45 mins or until toothpick comes out clean.

  6. Set aside to cool. Then make chocolate topping.

For chocolate topping:

  1. Pour coconut oil and 1 1/2 C chocolate chips in saucepan and stir until melted.

  2. Pour over cake spreading evenly.

  3. Refrigerate.

Very Important: Let cake cool and then refrigerate for best texture. (Nut flours have a different texture than conventional flours)

Recipe Notes

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.

Keep refrigerated.