Pumpkin Pie Brownie Bars. I whipped these up for a girls night the other week and they were gone in less than 5 minutes.
They are gluten and dairy free and make a perfect healthy dessert alternative. (Side note: they’re also amazing with coffee in the morning as a treat!)
I originally was just calling them pumpkin bars, but they are so gooey and delicious they deserved a better fitting name. Pumpkin Pie Brownie Bars it is!
Ingredients:
- 1 very ripe banana
- 1/2 cup pure pumpkin puree
- 3/4 cup raw almond butter
- 1/4c cup (or less) pure maple syrup
- 1 tablespoon coconut flour
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons walnut pieces & 70%+ dark chocolate chips (optional to top)
Directions:
- Pre-heat oven to 350 degrees Fahrenheit
- In a large bowl, mash banana until smooth
- Add all remaining ingredients and mix well
- Pour mixture into an 8×8 nonstick baking pan (I use coconut cooking spray in the pan first)
- Top with walnuts and chocolate chips if using them
- Bake for 20-30minutes (test with a knife, if it comes out clean, they’re done!)
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