I just love Fall. Don’t you just want to be in this photo? Credit goes to Christine, my best friend of (almost) 27 years! There have been jokes that it’s a ploy to convince me to move to Colorado Springs. Well, if so, it’s working! A year from now I might really be getting to enjoy those amazing colors in person!
So I know you are all here for the pumpkin bars! I’ve been thinking lately, what is it about pumpkin that we all go crazy for? I’m pretty convinced that it has to do with the ushering in of a new season. We know Fall is coming or is here when we start seeing pumpkins in grocery stores, pumpkin recipes popping up everywhere, and of course the Pumpkin Spice Latte makes it’s appearance at Starbucks.
I love Fall for so many reasons. The changing of leaves, the scarves and boots, the flavors and smells. But I also love that in the change of seasons we see the faithfulness of God. Nichole Nordeman puts it so beautifully in Every Season.
Just like seasons in our lives we anticipate the change and it always comes with new blessings and a different kind of beauty. I love the warmth of summer and the long days, but when Fall comes…and it always does…I’m ready.
Ready for things like Pumpkin Chocolate Chip Bars!
I gave these a test run on my Graduate Cohort and didn’t tell anyone that they were Paleo. Everybody loved them! They are chewy almost like cookie dough and not cake-y at all, I hate the word…but they are moist, just like I like my desserts!
Flourless Pumpkin Chocolate Chip Bars
1/2 cup pumpkin puree
1/2 cup Tropical Traditions Coconut Cream Concentrate*, melted
1/3 cup honey
1 tsp vanilla
2 tsp pumpkin spice
1/2 tsp sea salt
1 tsp baking soda
1/2 cup dark chocolate chips
Preheat the oven to 350 degrees. Prepare an 8×8 baking dish by greasing it generously with coconut oil or butter.
Combine all ingredients except the chocolate chips in a food processor and puree until smooth. You can also combine them all in a bowl and beat them together! If you use a bowl, stir in the chocolate chips and then pour the batter into the baking dish. If you use a food processor pour the batter into the baking dish and sprinkle the chocolate chips on top. I like to stir them in with a spatula!
Bake for 20-25 minutes or until the edges begin to brown. When you stick a toothpick in the center it should come out clean!
If you can stand it, allow them to cool and cut into 16 squares. Enjoy!!
*Coconut cream concentrate is also known as coconut butter. You should be able to sub any nut or seed butter, though I haven’t tried it!
[If you order by clicking on any of my links and have never ordered from Tropical Traditions in the past, you will receive a free book on Virgin Coconut Oil, and I will receive a discount coupon for referring you.]