Pumpkin Bars, Paleo

By seamline

Pumpkin season is my favorite time of year. When the days get shorter, the nights cool and crisp, I indulge in my fascination with those odd shaped, brightly colored vegetables known as winter squash.
Pumpkin is a type of winter squash, and I use a variety of winter squash in my pumpkin recipes. For these Paleo Pumpkin Bars I chose roasted acorn squash, though you could just as easily select sugar pumpkin (a smaller, denser, tastier version of the more ubiquitous pumpkins used for jack-o’-lanterns), kabocha, butternut, buttercup, carnival or delicata, with fabulous results.

Ingredients

• 1/3 cup coconut flour
• 1/4 teaspoon celtic sea salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 4 large eggs
• 1 cup fresh roasted pumpkin or winter squash (will not work with canned pumpkin)
• 1/3 cup honey
• 1/4 cup coconut oil
• 1/2 cup chocolate chunks

Details

Servings 16
Adapted from elanaspantry.com

Preparation

Step 1

1.In a food processor, combine coconut flour, salt, baking soda and cinnamon

2. Pulse in eggs, pumpkin, honey and oil until well combined

3. Stir in the chocolate chips by hand

4.Transfer batter to an 8 x 8 inch baking dish

5. Bake at 350° for 20-30 minutes

6. Cool and serve