My goodness is it possible to believe AK continues to be cooking for just a little more than three years? I’ve created here about my entire life experiences, career adjustments, moving, interactions, friendships and my ever developing obsession with Zac Efron.
What I haven’t included is my true and constant struggle with food; certainly it’s the like of my entire life (questionable because of Tony). I don’t desire this post to become too heavy, but do desire you to learn that this blog will change and grow, just as any individual does. And as any relationship will go, I hope we’re within this together; that you’ll still come to AK to create my recipes because they certainly are not going aside. I’ll you need to be composing more about this journey I’m on.
beautiful beach walk
But more than enough serious business. Let’s get onto the snacks I baked for you today! Flourless Pumpkin Almond Butter Pubs. I know, best? With dark chocolate and perhaps some coconut if you extravagant it (you SO fancyyy).
I’m so content that these pubs cooked up so delightfully and full of pumpkin flavor. I used to be scared the almond butter would come through too much, but it works out that these fulfill a pumpkin craving like no additional.
What I’m specifically excited about is the wonderful diet in these bars. Lots of vitamin supplements plus antioxidants (from dark chocolate) going on. They’re also gluten free, low carb, dairy products free of charge, paleo and grain free of charge. I’m fairly specific you could quickly veganize them with the addition of a flax egg (1 T floor flax seed + 3 tablespoons water). I love enjoying mine in the afternoon having a big sit down elsewhere.
To serve them as a dessert, I suggest topping them away with a little coconut whipped cream or homemade almond butter smeared over the top using a sprinkle of ocean salt. Just believe me on this one guys; sweet and salty is definitely the answer.
5.0 from 2 reviews
Recipe type: Gluten Free, Dairy Free of charge, Flourless, Low Carb, Grain Free
Prep time:
5 mins
Cook period:
20 mins
Total period:
25 mins
Ingredients
1/2 cup pumpkin puree
1 egg
1 teaspoon cinnamon
1/8 teaspoon ginger
1/8 teaspoon nutmeg
pinch of cloves
1/2 cup unsweetened coconut flakes, divided
3 oz your preferred dark chocolate club (a minimum of 70% cocoa), coarsely chopped
Instructions
Preheat oven to 350 levels F. Spray an 8×8 inch baking pan with nonstick cooking food spray.
In a large bowl, whisk together all ingredients except coconut and chocolates. Once substances are well mixed, fold in 1/4 glass from the coconut flakes and all of the dark chocolate.
Pour into prepared pan and sprinkle the rest of the coconut flakes on top. Bake for 20 moments or until slightly golden brown around the edges. Place pan on wire rack to awesome. Once cool, cut into 16 squares. Enjoy!
Recipe adapted from Detoxinista
TO CREATE VEGAN: Use a flax egg to displace the egg.
If you omit the coconut and chocolates, each club (based on 16 pubs) is only around 67 calorie consumption.
If you just omit the coconut, the bars will be a little under 100 calorie consumption.
Instead of almond butter, you should use another natural nut butter of your choice. I don’t recommend sunflower seed butter. Peanut butter will be delicious!
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