Flourless Pumpkin Chocolate Chip Bars

Let the avalanche of all things pumpkin begin.  

Flourless pumpkin chocolate chip bars! a holiday treat that's secretly packed with nutrition and under 200 calories per serving

I feel like this year, a lot of people are playing it cool when it comes to pumpkin. You know, trying not to act *too* excited about its arrival. (Also it could totally be the fact that many of us are still experiencing true summer weather.) And then, there are people like me who have already enjoyed a PSL (or a few….), and upon seeing the shelf of pumpkin-filled cans at Trader Joe’s, I did the slow-mo run to them, arms wide open, and a creepy smile on my face.

A closeup of pumpkin chocolate chip bars for your fall dessert

I just can’t help myself.

While the Pilot doesn’t go crazy for pumpkin at all, I gave birth to a pumpkin-obsessed little friend, who shares my enthusiasm for this festive gourd.

She picked out the pumpkin butter and Puffins.

Trader Joe's pumpkin goods--Pumpkin Puffins, Canned Pumpkin and Pumpkin butter

This afternoon, I decided to embark on my first pumpkin baking adventure of the season, with chocolate chip pumpkin bars. It was a twist on my beloved flourless blueberry breakfast bake (recipe is in the book!), and uses creamy almond butter and egg as the base. The result: a dense, buttery, perfectly spiced, and sweet healthy pumpkin dessert or snack. It’s also amazing in the morning with some butter and a side of scrambled eggs. 

Flourless pumpkin chocolate chip bars made with almond butter for a protein and nutrient packed fall dessert 

Here’s this healthy pumpkin recipe if you’d like to give it a try!

Flourless pumpkin chocolate chip bars are a fall treat packed with nutrients

and a video!

Flourless pumpkin chocolate chip bars
Yields 8
A festive and delicious dessert or snack option for the fall season! No flour, grains or refined sugar.
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Prep Time
10 min
Prep Time
10 min
Ingredients
  1. 1/2 cup creamy almond butter
  2. 1 egg
  3. 1/2 cup pure pumpkin puree
  4. 1 tablespoon coconut sugar (or brown sugar)
  5. 1 teaspoon vanilla
  6. 3/4 teaspoon pumpkin pie spice
  7. 1/4 teaspoon baking soda
  8. Pinch of sea salt
  9. 1/2 cup chocolate chips
Instructions
  1. 1. Preheat the oven to 350 and spray a 9-inch baking dish with nonstick spray or grease with coconut oil.
  2. 2. In a large bowl, use a fork to whisk the almond butter until fluffy. Add the egg and mix well.
  3. 3. Stir in the pumpkin and remaining ingredients, gently folding in the chocolate chips.
  4. 4. Pour into your prepared baking dish and bake for 20-25 minutes, until slightly golden and set. Allow to cool completely before storing covered in the fridge.
The Fitnessista http://fitnessista.com/
Nutrition stats are here.

xoxo

Gina

Something to talk about: Pumpkin fanatic: yes or not so much?! What’s your favorite fall dessert recipe? 

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Comments

  1. UMMM YUM I can NOT wait to make these. Actually all the pumpkin things. WOW!

  2. I made these on the weekend, but I put them into a silicon muffin tin and they didn’t bake TOO well. Fortunately, I still absolutely love them and to me they taste a bit like pumpkin pie without the crust, but I will be following the recipe a little more closely next time! lol. Delicious!

  3. I just made these yesterday! My husband and I devoured it immediately! Thanks for the recipe – I especially appreciate how it’s low-sugar, so you can really taste the pumpkin and spices. Delish!

  4. Just made these…and wow…they are amazing! …but I subbed sunflower seed butter (so I could send them to school) and an hour later they turned green! Still tasted great. So weird…but yummy! Anyone else’s turn green?

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