Pumpkin Pie-cocoa bars (coconut flour)

Alright I’ll be the first to admit it: Fruits and veggies get boring sometimes. Once in a while you just gotta change it up a bit and eat something sweet and yummy. I’m totally an advocate for healthy baking because it keeps paleo-followers from going off track, and lets face it… Baked goods taste amazing! And baking can be completely healthy as long as nutritious ingredients are used. Now let’s get to the recipe people!

I love Pumpkin! There is just something about the flavor of pumpkin that is so comforting. I especially love pumpkin pie. Pumpkin pie is delicious… but it usually has a crust that is full of wheat flour and refined sugars.  Today I’m sharing a pumpkin pie recipe that can be eaten with your hands (no fork, yeah!) and is completely paleo. It is sweetened with maple syrup, dates, and a little bit of stevia to bring out the sweetness. These pumpkin pie bars are totally delicious and can be eaten at any time of the day for breakfast, with lunch, or as a dessert. These have just the right amount of sweeteness to curb your sweet tooth but if you like really sweet recipes you can add more maple syrup or stevia to taste. I Hope you love these bars as much as I do!

Pumpkin pie bars:


  1. 6 tbsp maple syrup**
  2. 4 large eggs
  3. 4-5 pitted medjool dates (about 100 grams)
  4. 1/2 cup water
  5. 1 tsp vanilla extract
  6. 1 15 oz can pumpkin
  7. 1 1/2 teaspoons ground cinnamon
  8. 3/4 teaspoon ground ginger
  9. 1/4 teaspoon ground cloves
  10. 3/4 teaspoon baking soda
  11. 1/4 teaspoon salt
  12. 3/4- 1 cup coconut flour (lets do organic)*85 grams (weigh it)
  13. 2 tbsp cocoa powder (10 grams)
  14. 1 1/2 scoop egg white protein powder (30 grams)
  15. 2-3 packets stevia
  16. Butter or coconut oil, for greasing the pan

1. Preheat the oven to 350F and grease a 8 x 8 baking dish thoroughly with any oil/fat.
2. Blend the first 5 ingredients in a powerful high-speed blender (I use nutribullet) until it is pretty smooth without a lot of clumps.
3. In a small-medium size bowl combine the pumpkin with the blender mixture.
3. Combine all the dry ingredients (the rest of the ingredients) in a large bowl.
5. Combine dry ingredients with wet ingredients until there are no clumps. You should have a pretty thick mixture.
6. Pour into the baking dish and smooth the top. I always bang it on the counter a few times to get the mixture smoothed and even on top.
7. Bake in the preheated oven for about 20-25 minutes until a toothpick comes out clean and it feels firm to touch.
8. Cut into 16 squares and serve warm or cold out of the fridge. (I personally love them cold!) Enjoy!

Cook’s notes:
*Important: When measuring coconut flour, spoon the flour into the measuring cup and leave it fluffy. Do not pack it down. Also do not just dump the measuring cup in the coconut flour bag because you will end up with too much and your baked treat will probably be dry. It is also much better to weigh coconut flour for a better end result.

**If you would like sweeter pumpkin bars and are not concerned with sugar content, you can add about 1/4 cup more maple syrup (or more).



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