Dark Chocolate Chip Pumpkin Bars With Sea Salt {Grain-Free, Gluten-Free, Dairy-Free}
Ingredients
Wet
- 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
Dry
- 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
Instructions
- Preheat the oven to 350 degrees.
- 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.
- Combine all of your wet ingredients together into a large mixing bowl and whisked until thoroughly combined.
- 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.
- 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.
- 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.
- 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!
