Hey, friends! You’re in for a treat today. Get it? Puns. I’ve put dark chocolate all up in some pumpkin and we’re calling it dessert. Do you want to make these for Thanksgiving? Maybe, YES. Peter (the sweet-tooth-toting-husband of mine) is here to say nice things about my baking. Someone is trying to get some major brownie pumpkin-bar points. I just love him. Enjoy!


Failure is a subjective and lovely term. There have been several occasions where my lovely wife, who you all get to hang out with almost every day, claimed she failed — that she could do better. These pumpkin bars are one such lovely “failure.”

My wife is extremely thorough, and I daresay a perfectionist. The recipes she brings you are vetted with dedication, and anything not up to snuff gets tossed out like my daily recommendations to eat breakfast for every meal. I’m the number one fan of my ideas getting tossed out, because if you’ve spent any time around here — you’ll know the variety and quality of food that emerges from our kitchen is absolutely to die for and I wouldn’t have it any other way.

Dark Chocolate Chip Pumpkin Bars With Sea Salt // #glutenfree #grainfree #dairyfree #pumpkin #bars #chocolate Last week Gina shoved a delicious, pumpkin-chocolate bar in my face and asked what I thought. To be perfectly frank, they were great. She had another hit on her hands. But apparently I was wrong. She told me she could do better.

The bars were rich, sweet, and delicious — but Gina wasn’t convinced by the texture. I shoved another two bars in my face to help her describe what might be wrong with the texture (nothing). When I didn’t have an answer, I ate another, nodding as she described a few ingredients she wanted to tweak. By the time I had eaten a good three quarters of the bars she had made, she knew what needed to change (the remaining quarter of the batch came to work with me the next day).

Dark Chocolate Chip Pumpkin Bars With Sea Salt // #glutenfree #grainfree #dairyfree #pumpkin #bars #chocolate A day passed, and there was magically another batch of bars. Gina immediately put one into my hands. I took a bite. To my dismay, she actually had improved the bar. The texture was just moist enough, a dash of sea salt on top added a delicious texture, and the chocolate was as rich as ever. So the recipe that now sits before you has been tested (thoroughly), and you’re in for a real treat (literally).

Being a taste tester is a really tough job, so I accept all your pity and concerned nods as I shovel test desserts into my mouth and try to pretend that my beautiful wife hasn’t whipped up another delicious treat. Give these bars a spin if you’re looking for something you can serve almost anyone (they’ll never know how many “-free” tags it has).

Dark Chocolate Chip Pumpkin Bars With Sea Salt // #glutenfree #grainfree #dairyfree #pumpkin #bars #chocolate Enjoy!

Dark Chocolate Chip Pumpkin Bars With Sea Salt {Grain-Free, Gluten-Free, Dairy-Free}



    • 1/2 cup pumpkin puree
    • 1/3 cup maple syrup
    • 1/4 cup coconut oil, melted
    • 1/4 cup full fat coconut milk
    • 2 eggs, beaten
    • 1 tbs vanilla extract


    • 1/2 cup coconut flour
    • 1/4 cup arrowroot starch
    • 1 tbs pumpkin pie spice
    • 1/2 tsp baking soda
    • 1/4 tsp salt
    • 1/2 cup extra dark chocolate chips
    • A couple pinches of flaky sea salt to top


    1. Preheat the oven to 350 degrees.
    2. Line a square baking dish with parchment paper. It doesn't have to fit perfectly, but rather should form a sling with some extra parchment paper sticking out on each side so that you can easily remove your bars after they are cooked.
    3. Combine all of your wet ingredients together into a large mixing bowl and whisked until thoroughly combined.
    4. Add all of your dry ingredients together in a separate bowl (except for the chocolate chips and the flaky sea salt). Whisk these ingredients together until they are well combined.
    5. Add the dry ingredients slowly into the wet ingredients. Stir together until everything just comes together and there are no dry patches. Try not to over mix.
    6. Gently fold in the chocolate chips. Scoop the batter into your parchment lined baking pan and smooth out evenly. Sprinkle your flaky sea salt on top and bake for 25-30 minutes. Or, until the edges are crispy and the middle is still a little bit soft. The bars should be set, but not super firm. They will firm up a little more as they cool. If you over-bake them the texture will be dry.
    7. Remove your bars from the oven and allow them to cool. Grab the parchment on either side of the pan and remove your bars. Cut them into squares and serve!


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