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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