Chocolate Covered Pumpkin Cookie Dough Bars

A few days ago, this blog turned 2 years old! I’ve always been a huge fan of birthdays- whether it’s my own, someone else’s, or even something non-human. There’s nothing too small to celebrate, in my opinion. And this last year (specifically the last month) has been one of growth, transition, and lots of change.

I’m so excited to be working on my business full-time and have so many exciting things to share with you all in the coming year! It’s going to be one for the books. Thank you for being here– your support means more than I could ever express through this screen.

While I know there’s a slight (read: major) craze around everything pumpkin flavored this time of year.. I figured that I should partake at least a little. Because let’s face it, pumpkin is amazing. These cookie dough bars are so incredibly simple and come together really fast. I don’t like things super sweet, but if that’s your thing, you can always add a little more maple syrup.

INGREDIENTS:

(makes about 10 bars)

2 cups almond flour/meal
1/4 cup coconut flour
1/4 cup + 1 tbsp melted coconut oil
1/4 almond butter (I used salted)
1/3 cup pumpkin puree
1/4  cup maple syrup
1.5 tbsp pumpkin spice
1/4 tsp salt (add a little more if your almond butter is not salted)

For the chocolate:

1/4 cup cacao powder, unsweetened
2 tbsp coconut oil

RECIPE:

Mix the almond flour, coconut flour, pumpkin spice, and salt in a bowl.

Add in the coconut oil, almond butter, pumpkin puree, and maple syrup.

Mix very well until a thick dough forms. Put into a pan, lined with parchment paper. I used a loaf-style pan for thicker bars. Press down very well until it’s evenly laid out. Pop into the freezer.

To make the chocolate, combine melted coconut oil with the cacao powder and stir well so there are no clumps. I like very dark chocolate, but you can always add a splash of maple syrup or honey if you like it a little sweeter.

Pour the chocolate mixture on top of the bars and move around to fully cover them. Put them back in the freezer for 30 minutes (add the coarse sea salt after a few minutes so it sticks).

Pull them out of the pan and cut into desired pieces.

You can store in the fridge for a couple of weeks, or the freezer for even longer. If you freeze them, you’ll want to wait 5-10 minutes before eating so they thaw a little!