Grain Free Almond Butter Pumpkin Bars

Name: Grain Free Almond Butter Pumpkin Bars
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 16 small pumpkin bars
Ingredients: 1 cup pureed pumpkin; 1 large egg; 1 cup Barney Butter creamy almond butter*; 1.5 teaspoons pure vanilla extract; 1/2 cup coconut sugar; 1.5 teaspoons ground cinnamon; ¼ teaspoon allspice; ¼ teaspoon ground ginger; ¼ teaspoon kosher salt; 1 tablespoon baking powder; ¼ cup dark chocolate chips; Unsweetened shredded coconut for topping

User Reviews

3.8

12 reviews

Good

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings
16 small pumpkin bars
Calories
144 kcal
Course
Dessert
Cuisine
American

Grain Free Almond Butter Pumpkin Bars

Tyler Espinosa

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Grain Free Almond Butter Pumpkin Bars are easy to make and are SO moist and flavorful! These gooey bites of joy are a pure pleasure to make.

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Ingredients

Servings

1 cup pureed pumpkin I used canned
1 large egg lightly beaten
1 cup Barney Butter creamy almond butter*
1.5 teaspoons pure vanilla extract
1/2 cup coconut sugar
1.5 teaspoons ground cinnamon
¼ teaspoon allspice
¼ teaspoon ground ginger
¼ teaspoon kosher salt
1 tablespoon baking powder
¼ cup dark chocolate chips
Unsweetened shredded coconut for topping optional

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Instructions

Preheat oven to 350 degrees F and lightly oil an 8” x 8” square baking pan.
In a mixing bowl, whisk together the pureed pumpkin, egg, almond butter, and vanilla extract (wet mixture).
In a separate bowl, mix together the coconut sugar, ground cinnamon, allspice, ground ginger, salt, and baking powder (dry mixture).
Add the dry mixture to the bowl with the wet mixture and stir well to combine. Fold the dark chocolate chips into the batter.
Pour the blondie batter into the prepared baking pan and smooth it out.
Sprinkle unsweetened shredded coconut over the blondie batter (optional) and bake for 25 to 30 minutes, or until a toothpick tests clean.
Allow blondies to cool at least 20 minutes before slicing into them and serving.