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Hazelnut Paleo Pumpkin Cake Bars

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Level: Easy

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Description

These hazelnut paleo pumpkin cake bars are made in one bowl and are loaded with chocolate! They’re a quick and easy, healthy and gluten-free fall treat for only 110 calories!

Ingredients

  • ⅔ cups Canned Pumpkin Puree
  • ⅔ cups Coconut Sugar
  • 1  Egg
  • 1  Egg Yolk
  • ½ Tablespoons Vanilla Extract
  • 1 cup Amoretti Natural Hazelnut Flour (85g, See Note)
  • 2 Tablespoons Coconut Flour (13g)
  • 2-½ teaspoons Pumpkin Pie Spice
  • 1 teaspoon Ground Cinnamon
  • ¾ teaspoons Baking Powder
  • ½ teaspoons Baking Soda
  • ¼ teaspoons Sea Salt
  • 6 Tablespoons Dairy-free Chocolate Chunks, Divided

Preparation

Preheat oven to 350ºF and line the bottom of an 8×8 inch pan with parchment, rubbing the exposed sides with coconut oil.

In a large bowl, using an electric hand mixer, beat pumpkin and coconut sugar until combined. Add egg, egg yolk and vanilla extract and beat until combined, scraping the sides of the bowl as needed.

Add hazelnut flour, coconut flour, pumpkin pie spice, cinnamon, baking powder, baking soda and salt into the bowl and stir until well combined. Finally, stir in 1/4 cup of the chocolate chunks. Let the bowl stand for 5 minutes so the coconut flour can begin to absorb the moisture.

Scoop into the prepared pan and spread out evenly. Place the remaining chocolate chunks on top, lightly pressing them into the batter.

Bake until the edges are golden brown and a toothpick inserted in the center comes out clean, about 30 minutes. Let cool completely in the pan.

Once cooled, slice and devour!

Note: As always, please weigh your flour to ensure accurate results! All cup measurements can vary.

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