Ingredients
- 2 cups almond flour
- ¼ cup coconut flour
- ¼ cup melted coconut oil
- ¼ cup almond butter (I used salted)
- ⅓ cup pumpkin purée
- ¼ cup maple syrup
- 1½ tbsp pumpkin spice
- ¼ tsp sea salt (add a bit more if your almond butter is unsalted)
For Chocolate Layer:
- ¼ cup cacao or cocoa powder
- 2 tbsp melted coconut oil
Instructions
- 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 for 10 minutes.
- 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. Add flakey sea salt. Put them back in the freezer for 15 minutes
- Pull the bars out of the pan and cut into desired pieces.
Notes
Storage:
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!
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!