Hazelnut Paleo Pumpkin Cake Bars

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

Cook Time 30

Total Time 40

Servings bars

Calories 109kcal

Author FoodFaithFitness

Ingredients

2/3 Cup Canned pumpkin puree
2/3 Cup Coconut Sugar
1 Egg
1 Egg yolk
1/2 Tbsp Amoretti Madagascar Vanilla Bean Extract
1 Cup Amoretti Natural Hazelnut Flour (85g*)
2 Tbsp Coconut flour (13g)
2 1/2 tsp Pumpkin pie spice
1 tsp Ground cinnamon
3/4 tsp Baking powder
1/2 tsp Baking soda
1/4 tsp Sea salt
6 Tbsp Dairy-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.

Nutrition