[You’re going to love these paleo pumpkin bars, the latest treat from my friend Naomi – using her secret magical ingredient… homemade coconut butter. ~Emily xoxo]
Pumpkin is everywhere in the fall, I get it. But it’s for a reason – pumpkin is just so darn delicious. I’m pretty much a fan of all things pumpkin, like pumpkin ice cream, pumpkin whoopie pies, and grain free pumpkin bread with chocolate chips.
Now, I’m not normally a gusher, but these paleo pumpkin bars are worth gushing for. Even my husband, Mr. why-can’t-you-use-normal-flour-normally and who is not particularly a pumpkin fan, was enthusiastic about these.
The blend of pumpkin, warming spices, and the right amount of sweetness make these pumpkin bars positively addictive. Not only are they Paleo, containing no grains or dairy, but they also don’t have nuts.
Instead, these bars use coconut butter (which you can make yourself) as the base, which is full of healthy fats. So, with eggs, pumpkin, and coconut, these bars cover all the healthy bases, but more importantly, they cover all the awesome taste bases. They really just melt in your mouth.
When the paleo pumpkin bars are still hot, they are quite soft and could pass off as a dessert dish. As they cool, however, they harden up until, when chilled, they can be handled like a normal square or bar.
Paleo pumpkin bars ingredients
- 3 eggs, room temperature
- 1/2 cup rapadura or coconut sugar
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon cloves
- 1/4 teaspoon nutmeg
- 1/2 teaspoon unrefined salt
- 1 teaspoon baking powder
- 2 cups pureed pumpkin
- 1 cup homemade coconut butter (how to make it)*
*I’ve only ever used homemade coconut butter to make these, I don’t know how they would work with bought coconut butter.
Paleo pumpkin bars method
- Whisk together eggs, sweetener, spices, salt, and baking powder. It’s much better if the eggs are at room temperature. If the eggs are cold the coconut butter will be difficult to mix in smoothly. Add pumpkin and stir together until smooth.
- Stir in soft coconut butter (put it in a jar of hot water if too hard) until thoroughly combined.
- Pour into a parchment paper lined 8×8 pan and even out with a spatula.
- In a pre-heated oven of 350F, bake for 20-25 min or until golden brown. Take out of oven and allow to cool. If eaten hot, they will be soft. If allowed to cool to room temperature, they will then be more solid and can be eaten by hand.
Want more recipes using homemade coconut butter
Check out these: Paleo Apple Muffins and Coconut Butter Frosting
The closest Naomi has gotten to her dream farm is growing live bacteria in jars and wrangling her four children, including twins. A Canadian who now lives in Slovakia, Naomi writes about traditions, food, and life in Slovakia (as well as some pretty strange food) at Almost Bananas.