Loaded with chocolaty goodness, these Hazelnut Paleo Pumpkin Cake Bars will satisfy all your cravings!
Do you ever just find a random bag of hazelnut flour in the grocery store or the back of your pantry and just think, “What on earth do you use this for?” Or perhaps you’re a hazelnut flour fanatic who is looking for their next favorite recipe.
Whoever you are, these hazelnut Paleo pumpkin cake bars listen, and don’t judge. When fall cravings hit, and you’re short on time, these cake bars will swoop in to save the day. They’re the perfect mashup of fall-flavored pumpkin spice and rich, nutty hazelnut goodness.
And yes, these cake bars are also dairy-free and gluten-free, so you can share them with practically anyone who doesn’t have a nut allergy. Plus, they’re made in only one bowl before being baked to ooey, gooey perfection.
Each bite is packed with warm spices, velvety pumpkin, and melty chocolate chunks. Whether you’re whipping these up for a cozy weeknight treat, a potluck showstopper, or a post-workout snack, these bars deliver big flavor with minimal fuss.
Are Hazelnut Paleo Pumpkin Cake Bars Healthy?
Totally! These bars are packed with wholesome ingredients like pumpkin purée, which is a good source of vitamin A and fiber, and hazelnut flour, which is rich in healthy fats and vitamin E. Coconut sugar replaces typical refined sugars found in baked goods, and the use of coconut and hazelnut flours keeps things grain-free and nutrient-dense.
Want to level up the healthiness? Make sure to use dark chocolate with at least 70% cocoa, or swap the chocolate for roughly chopped hazelnuts to add extra crunch. For an additional protein boost, you could toss in a scoop of your favorite unflavored collagen powder. Just reduce the coconut flour slightly to compensate.
Why Hazelnut Flour?
Hazelnut flour, the not-so-secret ingredient in this recipe, is made by finely grinding hazelnuts into a soft, crumbly flour. Naturally gluten-free and full of healthy fats, it’s also a popular choice in Paleo and keto baking thanks to its low-carb status.
This flour variety lends a slightly sweet, nutty flavor to baked goods that pairs beautifully with warm spices and chocolate, making it the perfect base for these pumpkin bars.
Because of its fat content, hazelnut flour also adds a tender, moist texture to baked goods. Plus, it’s a nutritional powerhouse, offering heart-healthy monounsaturated fats, fiber, and a good dose of antioxidants. In this recipe, it creates a soft, almost melt-in-your-mouth bar that doesn’t crumble under pressure, literally and figuratively.
How To Make Ahead And Store
Let the bars cool completely, then store them in an airtight container. In the refrigerator, they’ll last up to 1 week. For the freezer, wrap each bar individually in plastic wrap or parchment paper, then place them in a freezer-safe bag. They’ll keep for up to 3 months; just thaw in the refrigerator overnight before enjoying.
Serving Suggestions
To dress up these hazelnut Paleo pumpkin cake bars for a special occasion, I love to drizzle them with a Salted Caramel Sauce and serve them with a hefty scoop of Ice Cream With Chocolate And Pomegranate or Cookie Dough Banana Ice Cream.
When it’s just me, I love to treat myself to a few slices with a Green Smoothie to balance things out. Or, if I’m in the mood for something more decadent, a Vegan Hot Chocolate or a Caramel-Vanilla Iced Coffee.
Ingredients
- 2/3 cup canned pumpkin purée
- 2/3 cup coconut sugar
- 1 egg
- 1 egg yolk
- 1/2 tablespoon vanilla bean extract
- 1 cup hazelnut flour (85g)
- 2 tablespoons coconut flour (13g)
- 2 1/2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 6 tablespoons dairy-free chocolate chunks, divided
Instructions
- Preheat your oven to 350°F. Line the bottom of an 8 x 8-inch baking pan with parchment paper, and lightly grease the sides with coconut oil.
- In a large bowl, use an electric hand mixer to beat together the pumpkin purée and coconut sugar until fully combined. Add the egg, egg yolk, and vanilla extract, and beat again until the mixture is smooth. Be sure to scrape down the sides of the bowl as needed.
- Add the hazelnut flour, coconut flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and sea salt to the wet ingredients. Stir everything together until well combined.
- Fold in 1/4 cup of the dairy-free chocolate chunks. Let the batter rest for 5 minutes to allow the coconut flour to absorb some moisture.
- Transfer the batter into the prepared pan and spread it out evenly. Sprinkle the remaining chocolate chunks on top, pressing them lightly into the batter.
- Place the pan in the preheated oven and bake for about 30 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.
- Let the bars cool completely in the pan before slicing into squares. Once cooled, slice, serve, and enjoy!
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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