It felt like fall last night. Almost a Full Moon, Crisp, Drizzling, and Still. Couple that feeling with my recent carb and sugar cravings… (I’ve been doing Paleo for almost 14 weeks and haven’t “indulged” (aside from coffee creamer and alcohol)) and I had a perfect excuse to try a new recipe: Paleo Pumpkin Chocolate Chip Bars. I found this recipe on “Everyday Paleo,” and modified it. The entire process was a breeze…and the best part (aside from how delicious the bars turned out) was how divine my entire house smelled while the bars were baking and cooling.
Preheat oven to 400 degrees & Lightly Grease a 9X13 Pan with EVOO
Combine in a large bowl:
2 Cups Almond Meal
1 C Walnuts (baking size)
4 T Cinnamon
1 t Baking Powder
In a smaller bowl whisk together:
2 cage free eggs
1/2 C Coconut Milk
Combine smaller bowl ingredients with dry ingredients.
Mix in 1 can (2 cups) organic pumpkin, and 1/2-1 bag 63% Cacao Chocolate Chips.
Bake for 23-25 minutes. Let set (I promise it’s worth the wait) for 2 or more hours.