gluten free / paleo

paleo pumpkin chocolate chip bars by kalejunkie



2 cups fine almond flour (I like Bob's Red Mill)
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp baking powder
2 tsp pumpkin pie spice
1/4 cup almond butter (I'm obsessed with Georgia Grinders Maple Caramel almond butter)
2 tb melted coconut oil
1/4 cup coconut sugar
2 tsp vanilla extract (optional)
1 cup pumpkin puree
2 1/2 tb almond milk (or other dairy free milk)
1/2 cup dairy-free chocolate chips
1/2 cup @fourthandheart liquid ghee (or melted coconut oil!)
1/3 cup maple syrup
1/2 tsp cinnamon
2 1/2 tb coconut milk
2 tb coconut flour

The moment October arrives, I'm all about the PUMPKIN...pumpkin everything! And by the time November rolls around, I never want to see pumpkin again...until next year.  Hey, I'm an all-or-nothing kind of gal and when I love something, I am a little over the top. And then when I tap out, I'm done...

But there is no tapping out here, because I have spent the last few weeks perfecting this recipe and it is now PERFECT. Like I've tested it about 5 times and if yours doesn't turn out, then I dunno what to's you, not me :) 

These Paleo Pumpkin Chocolate Chip Bars are paleo, refined sugar-free, and taste just like  pumpkin pie, only without the guilt! The frosting is ghee-based and infused with maple get your napkins out now, because trust me, you'll need them.


Makes 12 bars


Preheat oven to 350.
Line an 8x8 baking dish with parchment paper.
In a medium bowl, add all the dry ingredients and mix well (almond flour, salt, baking soda, baking powder, pumpkin pie spice, coconut sugar, and chocolate chips).
In another bowl, melt coconut oil and almond butter and mix until fully combined, then add the rest of the wet ingredients (vanilla extract, almond milk, and pumpkin puree).
Add dry ingredients to the wet ingredients, mix well, and then pour into the baking dish.
Bake for 30 to 32 minutes, oven times vary (mine was perfect at 30 minutes!).
Let rest for 20 minutes, then place in the refrigerator while you make the frosting.
To make the frosting, beat the ghee (or coconut oil) for 1-2 minutes.
Then add the rest of the ingredients and beat for another 2 minutes, until nice and fluffy!
Add a bit more coconut flour if needed.
Pour frosting over the base layer and smooth out.
Refrigerate for another 30 minutes.
Remove and cut into squares. ENJOY!