These bars are reminiscent of a dessert but in actuality (in my opinion) are more of a snack. Let me explain why this is. The ingredients are nutritious rather than naughty; almond meal, cacao, coconut oil, pumpkin, etc.. all healthy, super foods. If you are allergic to nuts however, this is not the snack for you.
- 1 1/4 cup almond meal
- 1/3 cup cacao powder
- 1 cup coconut sugar (divided)
- 1/4 cup coconut oil, melted
- 3/4 cup white chocolate chips
- 1/2 cup chopped raw pecans
- 1/4 cup shredded coconut
- 1/3 cup coconut cream
- 1/2 cup pumpkin puree
- 1/2 tsp pumpkin pie spice (or cinammon)
Preheat oven to 350 F. Line an 8×8″ brownie pan with parchment paper.
In a medium bowl, combine the almond meal, cacao, 1/2 cup sugar and oil. Transfer this mixture to the baking pan and evenly spread out and gently pack down, using a fork. Next, top with shredded coconut, pecans and white chocolate chips.
In a bowl, combine the coconut cream, pumpkin puree, remaining 1/2 cup sugar and pumpkin pie spice. Transfer to pan and evenly spread out. Bake for 25-30 minutes or until edges just start to brown. Remove from oven and allow to cool for at least half hour before slicing.
Yields 12 bars.
- You don’t have to buy almond meal (can be pricey) – just throw some raw almonds into your food processor and process until finely ground. Make certain you don’t over process!
- You can use cacao powder or cocoa powder.
- Any sugar will work.
- Unsalted butter can be subbed for the coconut oil.
- I found canned coconut cream at Trader Joe’s. Sweetened condensed milk can be substituted for the coconut cream.