Pumpkin Almond Butter Bars with Gingersnap Crust

To live honest, I’ve never been a big pumpkin pie fan. I hateful it’second adept, only doesn’t make me swoon similar a rich fudge brownie, chocolate bit cookie, or a chocolate peanut butter dessert. Pies inward general don’t do much for me. Call me crazy! I’ll ever accept a piece of pumpkin pie at Thanksgiving, merely that’s it. I don’t mean nigh it for the balance of the year. Pumpkin BREAD on the other mitt..totally different story. Obsessed to enjoin the least.

These bars are making me modify my tune! They’re reminiscent of pumpkin pie, but and then much healthier, in addition to they pack a gingery seize with teeth from the gingersnaps! They’re virtually paleo, except for the gingersnap crust. I wouldn’t guess you lot if you lot ate 1 for breakfast or for a snack.


I LOVE gingersnaps. They’re i of those nostalgic foods for me. I ate them equally a kid in addition to I retrieve my best friend oftentimes had them stocked in their snack drawer. We’d take handfuls all the fourth dimension. They also had those big ICED oatmeal raisin cookies in the long rectangular package..anyone recollect those?! So then proficient.

The drizzled nighttime chocolate adds adjacent degree deliciousness. The pumpkin together with night chocolate combo e'er gets me! Don’t skip it!

These are delicious common cold, as well. They’ll go on much longer inwards the refrigerator. Also, if you lot prefer graham cracker crust to gingersnap, experience costless to role graham crackers here. They’d function beautifully! Or, you lot can sub any cookie yous wanna experiment with!

These are a perfect Halloween or fifty-fifty Thanksgiving process! Or anytime treat, because you lot’re WORTH it.

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Pumpkin Almond Butter Bars alongside Gingersnap Crust

Course

Dessert

Prep Time 15 minutes

Cook Time thirty minutes

Total Time 45 minutes

Servings 12 -sixteen bars

Author Molly (Spices inward My DNA)

Ingredients

• 
  1
  cup
  gingersnap crumbs (gingersnaps simply crushed to a pulverization inwards the food processor)
  


• 
  two
  tablespoons
  melted coconut crude
  


• 
  ii
  tablespoons
  kokosnoot saccharide (can sub granulated saccharide)
  


• 
  ane one/iv
  cups
  canned pumpkin
  


• 
  two
  large eggs
  


• 
  i/3
  loving cup
  almond butter (the natural, drippy form)
  


• 
  i/3
  cup
  pure maple syrup
  


• 
  ane
  teaspoon
  vanilla extract
  


• 
  2 i/two
  teaspoons
  pumpkin pie spice
  


• 
  ane
  teaspoon
  cinnamon
  


• 
  ane/iv
  teaspoon
  salt
  


• 
  two
  tablespoons
  kokosnoot flour
  


• 
  ii
  ounces
  chopped night chocolate
  


• 
  one
  teaspoon
  kokosnoot crude
  

Instructions

1. 
   

   Preheat oven to 350℉. Line an 8x8 baking pan amongst foil. In a medium bowl, combine the gingersnap crumbs, coconut oil, in addition to carbohydrate. Stir until moistened. Press mixture into pan with the back of a safe spatula. Bake for x minutes.

   
   


2. 
   
   In a medium bowl, combine the pumpkin, eggs, almond butter, maple syrup, vanilla, pumpkin pie spice, cinnamon, common salt, together with kokosnoot flour. Whisk to combine until polish.
   
   


3. 
   

   Pour pumpkin mixture over the crust, in addition to smoothen amongst a safety spatula then it'second even. Bake for 28-30 minutes until the center is fix. Let cool completely. Once cooled, in a microwave prophylactic bowl, melt the nighttime chocolate in 30 minute increments. Once melted, stir inwards the coconut crude oil.

   
   


4. 
   
   Remove bars from pan, and drizzle alongside chocolate. At this bespeak, yous tin can refrigerate to fix the chocolate, and then cutting into bars, or cutting into bars together with eat alongside the melty chocolate!