More Fun and Creativity with Eggs: Pumpkin Dessert Bars with Chocolate Chunks

Eggs are not just for breakfast, or even just for dinner . . . they are great for dessert, too. This delicious little pan of pumpkin squares contains five of them. And I know that pumpkin is not even close to being in season, but looking at all of the sprouts I have growing reminded me that I really ought to clean out the pantry in anticipation of this year’s harvest. So here is how I decided to use up some of the pumpkin I had lying around.

1 cup steamed mashed pumpkin
1/2 cup almond flour
5 eggs
2 tbsp cinnamon
1 tsp nutmeg
1 tsp cloves
1 tsp vanilla
¼  cup coconut oil, melted
¼ cup honey
3-4 oz dark chocolate or bittersweet chocolate, chopped into chunks (optional)

Preheat your oven to 350 degrees and grease an 8×8 pan with coconut oil. Place all ingredients except the chocolate in a medium bowl and blend, then fold in half of the chocolate chunks. Spoon mixture into your greased pan, evenly sprinkle the rest of the chocolate chunks, and bake for 22-24 minutes, until the bars are just starting to brown and pass the toothpick test. Cool and cut into squares. Enjoy the flavor of the harvest all over again, and get some egg-cellent nutrition while you are at it!

I am sharing this recipe at the Hearth and Soul blog hop, Gluten Free Wednesdays, and Sweet Tooth Fridays.

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13 Responses to More Fun and Creativity with Eggs: Pumpkin Dessert Bars with Chocolate Chunks

  1. Linda says:

    I think I have some pumpkin that needs to be used up too. This looks like a great way to use it. Thanks for participating in the dessert bar challenge.

  2. Kankana says:

    This sounds like a great recipe . Thank you So much for sharing with Hearth and Soul Hop

  3. angie says:

    love pumpkin desserts myself and the chocolate would please my teens as well

  4. These sound absolutely delicious! The combination of pumpkin and chocolate…mmm :)

    Thanks for sharing with the Hearth and Soul Hop!

  5. Just to clarify–the coconut oil that you used to grease the pan is “extra,” right? Not part of the 1/4 cup?

  6. Susannah says:

    Yum! Sounds delicious! I’ll have to try it especially since it’s grain free too :)

    • elliemaeh says:

      Our house is totally grain-free, and I love the challenge of desserts and baked goods without grain. . . I have found that coconut and almond flours can make really tasty substitutes – more flavor, more nutrition, and no gluten.

  7. stephanni says:

    can’t wait to try these. our family just went gluten free due to me & 2 of my daughters are sensitive to gluten & i’m lost as to what i can & can’t eat except for bread, flour tortillas, etc. thanks so much!

    • elliemaeh says:

      We have been gluten-free, and actually entirely grain-free, for quite some time now. It can be a test of creativity (especially when preparing desserts), but it has been so worth it in terms of our health. I am not even technically ‘gluten-sensitive,’ but I feel so much better. And almond flour and coconut flour have become my two new best friends!

  8. kim butler says:

    thanks for sharing…pumpkin and almond…yum…these were fabulous
    i’m always looking for desserts with pumpkin and eggs as we have chickens
    a great book for a pain free labor and enjoyable baby time is Science & Health by Mary Baker Eddy

  9. Pingback: Pumpkin Pie Smoothie | A Mom On A Mission . . . . . . to nurture and nourish her family

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