Get into the fall spirit with heavenly pumpkin bars made with creamy almond butter and toasted coconut.

If you love pumpkin everything, these butter bars are the perfect snack for you! They’re incredibly moist, studded with crunchy pumpkin seeds, and topped with toasted coconut flakes. Naturally gluten-free, you can whip them up in just 30 minutes. Serve them in large batches to share with others or enjoy as a satisfying Paleo treat.

These bars are packed with equal parts almond butter and pumpkin purée as the base. The added honey also provides a hint of natural sweetness to balance the savory pumpkin.

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To get started, whisk all the ingredients together in a large mixing bowl (except for the pumpkin seeds and coconut flakes). Continue whisking until you get an homogeneous batter, then fold in the pumpkin seeds and half of the coconut flakes.

Next, pour the batter to a baking sheet lined with parchment paper. Use a spatula to smooth out the batter and sprinkle the rest of the coconut flakes on top. Bake for 20 minutes, or until the coconut flakes turn golden brown. Remove from the oven and let it cool before slicing into squares. Serve warm and enjoy!

Felicia Lim

Pumpkin Almond Butter Bars with Toasted Coconut

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Total time:30 mins

Cook Time:20 mins 20 minutes

Prep Time: 10 mins 10 minutes

Serves:16 bars

Pumpkin Almond Butter Bars with Toasted Coconut

Recipe by: Felicia Lim

Get into the fall spirit with heavenly pumpkin bars featuring creamy almond butter and toasted coconut.

Tools

• 9” x 5” baking pan
• Large mixing bowl

Ingredients

• ½ cup creamy almond butter
• ½ cup pumpkin purée
• ¼ cup honey
• 1 egg
• 1 t pure vanilla extract
• 1 t baking powder
• 1½ t ground cinnamon
• ¼ cup pumpkin seeds
• ½ cup unsweetened coconut flakes, divided

Instructions

• Preheat the oven to 350°F and line the baking pan with parchment paper.
• In a large mixing bowl, whisk all the ingredients together (except for the pumpkin seeds and coconut flakes) until well combined.
• Add the pumpkin seeds and ¼ cup of coconut flakes to the batter. Fold until they are evenly distributed.
• Pour the batter to the prepared baking pan and use a spatula to smooth out the surface. Sprinkle the rest of the coconut flakes on top.
• Bake for 20 minutes, or until the coconut flakes are golden brown. You can check for readiness by inserting a toothpick into the middle of the pan to see if it comes out clean.
• Allow to cool completely in the pan before removing (approximately 20 minutes). Slice into 2-inch squares. Serve and enjoy!

Tip: This recipe uses raw honey as a natural sweetener, but you can always substitute it with maple syrup. If you prefer to boost up the sweetness, feel free to increase the honey or maple syrup by one tablespoon.

Looking for Paleo ingredients? Here are a few we’d recommend:
Almond butter (Barney)
Raw honey (Bee Farms)
Vanilla extract (Frontier)
Baking powder (Hain)
Ground cinnamon (Simply Organic)
Unsweetened, coconut flakes (Let’s Do Organics)

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