Marbled Chocolate Pumpkin Bars

By mdancause

Ingredients

• 2 cups (192 grams) blanched almond flour
• 2 tablespoons (15 grams) coconut flour
• 2 teaspoons ground cinnamon
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground ginger
• 1/2 teaspoon sea salt
• 3/4 cup pure pumpkin puree (canned is fine)
• 1/4 cup virgin coconut oil, melted
• 1 large egg, room temperature
• Scant 1/2 cup honey, maple syrup, or a blend of both
• 2 tablespoons unsweetened cocoa powder

Details

Servings 12
Adapted from dailybitesblog.com

Preparation

Step 1

Preheat the oven to 350ºF. Line an 8x8-inch baking dish with parchment paper.

In a large bowl, whisk together the almond flour, coconut flour, cinnamon, baking powder, baking soda, ginger, and salt. Add the pumpkin puree, coconut oil, egg, and sweetener. Stir well to combine.

Divide the dough in half. Put half of the dough into a separate bowl and stir in the cocoa powder until combined. Roll the cocoa dough into small balls of varying sizes. Place them in no particular pattern into the baking dish. Do the same with the plain pumpkin dough, placing the balls into the pan in between the cocoa balls.

Using your hands, press the dough together so that the balls mesh and form one cohesive even layer of dough in the pan.

Bake for 25-30 minutes until a toothpick inserted into the center of the pan comes out clean. Cool completely, then remove the bar "slab" from the pan using the parchment paper and cut into 12 bars. (Store in an airtight container in the refrigerator for up to 3 days, or freeze for longer storage.)