Paleo Pumpkin Bars Recipe


Nutrition

Cal/Serving: 220
Daily Value: 11%
Servings: 8

Vegetarian, Paleo, Dairy-Free, Gluten-Free, Wheat-Free
Fat13g20%
Saturated9g43%
Trans0g0%
Carbs24g8%
Fiber3g13%
Sugars19g0%
Protein5g9%
Cholesterol93mg31%
Sodium200mg8%
Calcium28mg3%
Magnesium23mg6%
Potassium144mg4%
Iron1mg7%
Zinc1mg4%
Vitamin A4902IU98%
Vitamin C1mg2%
Thiamin (B1)0mg1%
Riboflavin (B2)0mg8%
Niacin (B3)0mg1%
Vitamin B60mg3%
Folic Acid (B9)17µg4%
Vitamin B120µg4%
Vitamin D1µg0%
Vitamin E1mg3%
Vitamin K6µg7%
Fatty acids, total monounsaturated2g0%
Fatty acids, total polyunsaturated1g0%
Have a question about the nutrition data? Let us know.

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Paleo Pumpkin Bars
Elana Amsterdam

Pumpkin season is my favorite time of year. When the days get shorter, the nights cool and crisp, I indulge in my fascination with those odd-shaped, brightly colored vegetables known as winter squash.

Pumpkin is a type of winter squash, and I use a variety of winter squash in my pumpkin recipes. For these Paleo Pumpkin Bars I chose roasted acorn squash, though you could just as easily select sugar pumpkin (a smaller, denser, tastier version of the more ubiquitous pumpkins used for jack-o'-lanterns), kabocha, butternut, buttercup, carnival, or delicata, with fabulous results.

See all squash recipes.

3
Ratings10

INGREDIENTS

  • 1/3 cup coconut flour
  • 1/4 teaspoon sea salt, preferably Celtic
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 4 large eggs
  • 1 cup fresh baked pumpkin or winter squash
  • 1/3 cup honey
  • 1/4 cup coconut oil
  • 1/2 cup dark chocolate chips

DIRECTIONS

Preheat the oven to 350 degrees.

In the bowl of a food processor, combine the coconut flour, salt, baking soda, and cinnamon. Pulse in the eggs, pumpkin, honey, and oil until well combined. Stir in the chocolate chips by hand. Transfer the batter to an 8-by-8-inch glass baking dish. Bake for 20-30 minutes. Let cool and serve.

Recipe Details

Click here to see more recipes from Elanaspantry.com

Servings: 8
Cuisine: Desserts
Special Designations: Kid-friendly

Notes and Substitutions:

Note: This recipe was not designed nor tested with canned pumpkin; you will need to make significant adjustments if you decide to experiment with this ingredient, as it is far more watery than roasted pumpkin or winter squash.



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