These hazelnut paleo pumpkin cake bars are made in one bowl and are loaded with chocolate! They're a quick and easy, healthy and gluten free fall treat!
Course Dessert
Cuisine American
Prep Time 10 minutesminutes
Cook Time 30 minutesminutes
Total Time 40 minutesminutes
Servings 16bars
Calories 109kcal
Author FoodFaithFitness
Ingredients
2/3CupCanned pumpkin puree
2/3CupCoconut Sugar
1Egg
1Egg yolk
1/2TbspAmoretti Madagascar Vanilla Bean Extract
1CupAmoretti Natural Hazelnut Flour(85g*)
2TbspCoconut flour(13g)
2 1/2tspPumpkin pie spice
1tspGround cinnamon
3/4tspBaking powder
1/2tspBaking soda
1/4tspSea salt
6 TbspDairy-free chocolate chunks,divided
Instructions
Preheat your oven to 350 degrees and line the bottom of an 8x8 inch pan with parchment, rubbing the exposed sides with coconut oil.
In a large bowl, using an electric hand mixer, beat together the pumpkin and coconut sugar until combined. Add in the egg, egg yolk and vanilla extract and beat until combined, scraping the sides of the bowl as needed.
Add the hazelnut flour, coconut flour, pumpkin pie spice, cinnamon, baking powder, baking soda and salt into the bowl and stir until well combined. Finally, stir in 1/4 cup of the chocolate chunks. Let the bowl stand for 5 minutes so the coconut flour can begin to absorb the moisture.
Scoop into the prepared pan and spread out evenly. Place the remaining chocolate chunks on top, lightly pressing them into the batter.
Bake until the edges are golden brown and a toothpick inserted in the center comes out clean, about 30 minutes. Let cool COMPLETELY in the pan.
Once cooled, slice and DEVOUR!
Notes
*As always, please weigh your flour to ensure accurate results! All cup measurements can vary.