Pumpkin Chocolate Chip Bar
Tis the season of pumpkin flavoured everything and time to be basic as f*ck.
I’ve never been big on pumpkin, so I was a bit hesitant to test out this beauty but I was willing to take one for the HIH fam. I am so happy that I did (as is my dad). It’s quick, paleo-friendly, delicious and 100% rookie proof.
Here’s what you need:
¾ cup creamy almond butter
½ cup pumpkin puree
1 overripe medium banana
¼ cup pure maple syrup
1 tsp vanilla extract
1 tbsp coconut flour
1 tsp pumpkin pie spice
1 tsp cinnamon
1 tsp baking soda
¼ tsp salt
⅓ cup chocolate chips and/or walnuts, optional
Preheat oven to 350F. Spray an 8x8in square baking dish with cooking spray.
Place almond butter, pumpkin, banana, maple syrup, and vanilla in a medium bowl. Stir until well-combined.
Add the rest of the ingredients, stirring until smooth.
Pour into prepared baking dish, smoothing with a spatula. Bake for 30 minutes or until a knife inserted into the center comes out clean.