I discovered that I really liked the pumpkin and peanut butter combo last fall when I was making a recipe that called for pumpkin and almond butter… but I didn’t have almond butter.
Fully aware that substituting peanut butter could be a huge mistake, I scooped away.
What can I say? I’m a risk taker.
Thankfully, for everyone, the recipe still turned out delicious, but had it’s own unique flavor. So I’ve been experimenting with this delightful, curious combination ever since!
You’ll have to let me know how you like this recipe! This one is for sure the household winner for us right now. I think we could polish off an entire pan before they cooled. Sometimes, admittedly, the drizzle hasn’t even made it on.
Just pop these in my mouth. And done.
Pumpkin Peanut Butter Cloud Bars
Gluten free, Vegetarian, Dairy Free, Refined Sugar Free
Yield: about 18 bars
1 cup Pumpkin Puree
1 cup Peanut Butter
1/2 Cup Raw Honey or Raw Agave
4 Cage-Free Organic Eggs
1/2 cup Gluten Free all purpose flour (works best with a cup for cup blend)
3 tsp pumpkin pie spice
1 tsp vanilla extract
1/2 tsp sea salt or pink Himalayan salt, coarse ground
1 tsp Baking Soda
----------Below is for drizzle ----------
1/2 Cup Dark Chocolate squares or Chips
1 Tablespoon Coconut Oil
Plus 1 Tbs coconut oil for coating the pan
Mix ingredients above line together in a food processor/dough attachment OR mix quickly just until all ingredients are smoothly combined and batter is smooth and easy to pour.
In "greased" 9x13 pan (use the coconut oil listed at the end of the ingredients list) pour in batter, and bake at 350 for 25-30 minutes. Test with a toothpick - should come out clean but the bars should still be quite moist.
Let them cool before drizzling!
For the drizzle, place chocolate chips and coconut oil in a small oven or microwave safe dish and gently heat just until melted and mix.
Drizzle the chocolate over the bars. They're delicious warm! But after you've enjoyed a few fresh, cover and Refrigerate the bars and keep up to 4 days.