½ - ¾ cup Enjoy Life dark chocolate chips (or other paleo chocolate)*
1 – 2 tablespoons lemon juice
1 teaspoon cinnamon
½ teaspoon vanilla extract
Pinch of sea salt
1 – 2 tablespoons maple syrup, optional
Directions
Line an 8X8 inch baking pan with parchment paper. Melt the coconut butter
and pumpkin seed butter in a double boiler or in a small saucepan over low heat,
stirring frequently until melted.
Add the pumpkin puree to the saucepan and whisk until well combined.
Pour the dark chocolate chips, lemon juice, cinnamon, vanilla, and pinch of
sea salt into the mixture and gently stir. Taste test before setting. If it is not sweet
enough for your taste buds, add a tablespoon or two of maple syrup.
Pour the pumpkin batter into the pan and use a spatula to smooth the surface.
Refrigerate overnight to set. Cut into squares. Store in an airtight container in
your freezer. Take out as desired. Enjoy!
Notes
- Any nut or seed butters are acceptable alternatives for pumpkin seed butter. - If you desire the pumpkin swirl look as seen in my photo: Mix a small amount of pumpkin puree with coconut milk. When the bars are partially set swirl in the pumpkin-coconut mixture. **For an AIP version, swap pumpkin seed butter for coconut butter, and chocolate for DIY carob chocolate chips.
Recipe by Dana Monsees Nutrition at https://www.realfoodwithdana.com/paleo-pumpkin-cheesecake-bars/