Paleo Pumpkin Bars – Our Family’s Favorite Fall Treat
Recipe by Aggie Stern
We make these every Sunday once pie pumpkins are in season. They last the entire week kept in the refrigerator. I much prefer these cold to fresh out-of-the-oven. Once pumpkins go out of season, we quit making them, so they are always something to look forward to in the Fall! I have heard (from from a relative) that canned pumpkin works too. She uses it when making these at school. I haven’t tried that because of the whole Fall-baked-pumpkin groove, but it would take that step away and make these even easier to tempt.
Paleo Pumpkin Bars
Makes one 13 x 9 inch pan
Ingredients
2/3 cup coconut flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
8 large eggs (I use 4 eggs and the equivalent to 4 eggs of egg whites
1 fresh roasted pumpkin (sometimes it’s big, sometimes it’s little – doesn’t matter)
2/3 cup honey
1/2 cup melted but cool coconut oil
1 cup (or more) chocolate chunks
Directions
- In a food processor, combine coconut flour, salt, baking soda, and cinnamon.
- Pulse in eggs, pumpkin, honey, and coconut oil.
- Transfer to a 9 x 13″ baking dish.
- Sprinkle chocolate chunks evenly over top and pat down.
- Bake at 350F for about 40 minutes
- Cool, cut into squares, and refrigerate.