Chocolate Chip Pumpkin Bark
This soft chocolate chip pumpkin bark is an easy no-bake treat with a spicy pumpkin pie flavor, the perfect healthy snack of fall. Just like cookie dough bark only make it pumpkin. This pumpkin bark has no protein powder and is dairy free, gluten-free, low in sugar and vegan. Perfect if you love cookie dough!
Servings: 10
Calories: 217kcal
Equipment
- cookie sheet pan
Ingredients
- 1 cup almond flour
- 1 cup pumpkin puree canned organic
- ⅓ cup maple syrup or three dates
- ½ tablespoon pumpkin pie spice
- 1 teaspoon vanilla
- ¼ cup mini chocolate chips
Chocolate topping
- ¾ cup chocolate chips
- 1 teaspoon pumpkin pie spice
Instructions
- In a bowl, mix together the almond flour, pumpkin puree, maple syrup, pumpkin pie spice, vanilla, salt and mix until combined.1 cup almond flour, 1 cup pumpkin puree, ⅓ cup maple syrup, ½ tablespoon pumpkin pie spice, 1 teaspoon vanilla
- Fold in the mini chocolate chips.¼ cup mini chocolate chips
- Line a cookie sheet with parchment paper. Press the dough into a rectangle, about ½ inch thick.
- Melt the chocolate chips for the topping in a microwave for 1 minute and then stir until all chips are melted. Stir in spices.¾ cup chocolate chips, 1 teaspoon pumpkin pie spice
- Pour the melted chocolate over the dough, and spread with a spoon.
- Freeze the pan for about 30 minutes to 1 hour, or until you can snap the bark apart into chunks.
- Store leftovers in the refrigerator for a week or frozen for about 3 months.
Video
Notes
If you use a dry pumpkin puree, you might have to add ¼ cup of milk or if your puree is wet, add ¼ cup of flour.
Nutrition
Calories: 217kcal | Carbohydrates: 26g | Protein: 4g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.01g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 6mg | Potassium: 79mg | Fiber: 3g | Sugar: 19g | Vitamin A: 3824IU | Vitamin C: 1mg | Calcium: 74mg | Iron: 2mg