Ingredients
• 1 cup pumpkin puree (unsweetened)
• ⅓ cup maple syrup or honey
• ¼ cup almond butter (or coconut oil, melted)
• 1 egg
• 1 tsp vanilla extract
• ½ cup cocoa powder (unsweetened)
• ½ cup almond flour
• ½ tsp baking soda
• ½ tsp cinnamon
• ¼ tsp salt
• ⅔ cup dark chocolate chips (or sugar-free)
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
- In a large bowl, mix pumpkin, maple syrup, almond butter, egg, and vanilla until smooth.
- Sift in cocoa powder, then add almond flour, baking soda, cinnamon, and salt. Stir until well combined.
- Fold in chocolate chips.
- Pour batter into the pan and spread evenly with a spatula.
- Bake 22–25 minutes, until edges are set and center is fudgy (a toothpick should come out with moist crumbs).
- Let cool completely before slicing—this helps them hold their shape and deepens the fudgy texture!
💡 Store in the fridge for extra-dense, decadent bars. Perfect with a glass of almond milk!
PREP TIME & NUTRITION :
Prep Time : 10 mins , Cook Time : 25 mins , Total Time : 35 mins , Servings : 12 bars , Calories : 130 , Net Carbs: 12g , Fats: 9g , Protein: 3g