Paleo and Vegan Pumpkin Bars
These lightly sweetened, super moist paleo and vegan pumpkin bars can be enjoyed without any of the guilt! One bowl and no flour, butter, or refined sugar.
These are the guilt-free fall treat of the century. Make them OR ELSE.
Paleo Pumpkin Bars was originally posted on Hummusapien.
Pumpkin is a highly nutrient-dense food. It is rich in vitamins and minerals but low in calories. Pumpkin seeds, leaves, and juices all pack a powerful nutritional punch.
There are many ways pumpkin can be incorporated into desserts, soups, salads, preserves, and even as a substitute for butter.
This MNT Knowledge Center feature is part of a collection of articles on the health benefits of popular foods. It will explore the health benefits and nutritional content of pumpkins, as well as ways to include more in the diet.
Many studies have suggested that eating more plant foods such as pumpkin decreases the risk of obesity and overall mortality. It can also help prevent diabetes and heart disease, and promote a healthy complexion and hair, increased energy, and a healthful body mass index (BMI).
Pumpkins are also a powerful source of fiber. (source)
Fast facts on pumpkins
- The potassium contained within pumpkins can have a positive effect on blood pressure.
- The antioxidants in pumpkin could help prevent degenerative damage to the eyes.
- Avoid canned pumpkin pie mix, as it typically contains added sugars and syrups.
- Uncut pumpkins should be stored in a cool, dark place for up to 2 months.
- Pumpkin puree or canned pumpkin can be used as a replacement for butter or oil in baking recipes.(source)
Paleo and Vegan Pumpkin Bars
- 3/4 cup creamy almond butter
- 1/2 cup Pumpkin Puree
- 1 overripe medium banana
- 1/4 cup pure maple syrup
- 1 tsp Vanilla Extract
- 1 tbsp Coconut Flour add more or less to desired consistency
- 1 tsp pumpkin pie spice
- 1 tsp Cinnamon
- 1 tsp Baking Soda
- 1/4 tsp Salt
- 1/3 cup chocolate chips and/or walnuts optional
- Preheat oven to 350F. Spray an 8x8in square baking dish with cooking spray.
- Place almond butter, pumpkin, banana, maple syrup, and vanilla in a medium bowl. Stir until well-combined.
- Add the rest of the ingredients, stirring until smooth.
- Pour into prepared baking dish, smoothing with a spatula. Bake for 30 minutes or until a knife inserted into the center comes out clean.
* These statements have not been evaluated by the Food and Drug Administration. The product mentioned in this article are not intended to diagnose, treat, cure, or prevent any disease. The information in this article is not intended to replace any recommendations or relationship with your physician. Please review references sited at end of article for scientific support of any claims made.
I made these yesterday and they were SOOOO good! I highly recommend using a food processor to mix the batter. My batter was silky smooth and I couldn’t believe how cake-y they turned out! Thanks so much, Dr. Jill!
I feel like making these tonight as a healthy treat for a birthday. Thanks for putting this together!
Really yummy but mine was far from cake-like. It’s super soft, eat it with a spoon kind of consistency. Not sure why because I followed the recipe.
If you are not sensitive to eggs, you might try next time adding 1-2 eggs or 1/2 cup ground flax seed with water as thickening agent? Hope they were yummy regardless!