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.
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.
- 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
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.