It’s officially fall, which means it’s officially the season
of pumpkin spice lattes. But why stop there? Here’s a recipe for
pumpkin spice fudge bars, which can satisfy your sweet tooth and keep
you healthy. This version contains cinnamon, which is found to lower blood
sugar levels and reduce heart disease risk factors, as well as nutmeg,
which can help prevent leukemia.
Time: 40 mins, makes 9 bars.
- 1 large egg
- ¾ cup canned pumpkin puree
- ¼ cup natural almond butter
- 2 tablespoons plain Greek yogurt
- 2 tablespoons maple syrup
- 2 tablespoons coconut palm sugar
- 1 ½ teaspoons vanilla extract
- 1 ½ teaspoons ground cinnamon
- 1 ½ teaspoons ground nutmeg
- ¼ teaspoon ground ginger
- 1/8 teaspoon ground cloves
- ¼ teaspoon salt
- 2 tablespoons coconut flour
- ½ teaspoon baking soda
- Preheat your oven to 350ºF and prepare a baking pan (approximately
8x8) by lining it with either a sheet of parchment paper or layer of cooking spray.
- In a large mixing bowl, lightly beat the egg until the yolk breaks. Whisk
in the pumpkin puree, almond butter, yogurt, maple syrup, sugar, vanilla,
spices and salt and mix them until a smooth consistency is achieved. Then
sift in the coconut flour and baking soda and mix well so both are evenly
- Pour the batter into the prepared pan and distribute evenly. Bake for approximately
30-35 minutes. It is ready when you insert a toothpick in the middle and
it comes out clean. Then remove the bars from the oven and let them cool
in the pan for at least 20 minutes. Bars can be stored in a sealed container
at room temperature for up to 5 days.