Pumpkin Chocolate Coconut Oil Bars Recipes

PUMPKIN CHOCOLATE COCONUT OIL BARS

Pumpkin Chocolate Coconut Oil Bars image

Ooey, gooey pumpkin chocolate coconut oil bars! These gluten-free, paleo bars are a melt-in-your-mouth treat.

Provided by Megan Olson

Categories Appetizers and Snacks Snacks Granola Bar Recipes

Time 40m

Yield 16

Number Of Ingredients 11

Ingredients

cooking spray
1 cup almond flour
1 cup coconut sugar
¾ cup pumpkin puree
½ cup coconut oil
½ cup dairy-free mini chocolate chips
¼ cup tapioca flour
1 egg white
1 ½ teaspoons pumpkin pie spice
1 ½ teaspoons ground cinnamon
1 teaspoon almond extract

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking pan or glass dish with cooking spray.
Combine almond flour, coconut sugar, pumpkin puree, coconut oil, dairy-free chocolate chips, tapioca flour, egg white, pumpkin pie spice, cinnamon, and almond extract in a bowl; stir until well mixed. Pour into prepared baking pan.
Bake in the preheated oven until chocolate chips are melted and top is golden brown, about 30 minutes. Cool until set, about 15 minutes. Cut into bars.

Nutrition Facts : Calories 189.9 calories, Carbohydrate 17.8 g, Fat 13.9 g, Fiber 2.4 g, Protein 2.6 g, SaturatedFat 8.1 g, Sodium 33.9 mg, Sugar 9.5 g

PUMPKIN CHOCOLATE BARS

Pumpkin Chocolate Bars image

After my friend made these bars, I couldn't stop thinking about how great they were!! Delicious, though I tend to add a little more chocolate, and I prefer dark chocolate!

Provided by Belle3

Categories Bar Cookie

Time 40m

Yield 12 bars, 12 serving(s)

Number Of Ingredients 7

Ingredients

27 graham cracker squares, rolled into crumbs (in ziplock)
1/4 teaspoon ground allspice
1 (14 ounce) can sweetened condensed milk
1/2 cup canned unsweetened pumpkin
1 teaspoon vanilla extract
6 ounces chocolate chips
1/2 cup chopped walnuts

Steps:

1. heat oven to 350, spray 9in square pan.
2. Combine graham cracker crumbs and allspice in large bowl. Add milk, pumpkin, and vanilla - mix well. Stir in chocolate chips, nuts.
3. Spread batter evenly in pan; bake for 35 mins or until lightly browned on top and pulling away from sides of pan.
4. Cool on rack for 5 mins before cutting.

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