Ingredients
For the bars:
• 1 cup pumpkin puree (unsweetened)
• 1/3 cup pure maple syrup
• 1/4 cup almond butter (or sunflower butter)
• 1 egg
• 1 tsp vanilla extract
• 1 cup almond flour
• 1/2 tsp baking soda
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp salt
For the swirl:
• 1/4 cup Nutella (or dairy-free chocolate-hazelnut spread)
• 1 tbsp almond milk (if needed, to thin spread)
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.
- Add almond flour, baking soda, cinnamon, nutmeg, and salt. Stir until well combined.
- In a small bowl, warm Nutella with a splash of almond milk to make it drizzle-friendly.
- Pour batter into the pan and smooth the top. Drizzle Nutella over the batter.
- Use a knife to gently swirl the Nutella into the pumpkin base—don’t overmix!
- Bake 20–22 minutes, until edges are golden and center is set.
- Let cool completely before slicing into 9 bars.
PREP TIME & NUTRITION :
Prep Time : 10 mins , Cook Time : 22 mins , Total Time : 35 mins , Servings : 9 , Calories : 160 , Net Carbs: 12g , Fats: 10g , Protein: 5g