Paleo Pumpkin Bars
½ c. organic nut butter
½ c. pumpkin puree (may be canned– BPA free and organic- , but fresh-baked and pureed is better).
1/3 c. maple syrup
1 organic egg, beaten
3 tsp. pumpkin spice
3/4 c. organic, shredded, unsweetened coconut
½ c. dark chocolate, chopped
¼ c. pumpkin seeds, minced finely
1 ½ tsp. vanilla
Preheat oven to 350 degrees F. Grease a 9×13 non-aluminum pan.
In a mixing bowl, combine the nut butter, pumpkin puree, maple syrup, beaten egg, pumpkin pie spice and coconut. Mix well until combined.
Fold in half of the dark chocolate. Spread mixture into greased glass pan. Top with remainder of chocolate, pumpkin seed sprinkles and extra coconut, if desired.
Bake for 17-20 minutes or until edges begin to brown and a toothpick inserted into the middle comes out clean. Let cool and serve.
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