Hello you lovely souls. I’m seated in a beautiful, cozy ruler bed writing for you from Hilton Mind Health , an exercise and wellness resort in Hilton Head, SC. This past week has been so refreshing for me personally in more ways than I can fathom to write about. Sometimes you merely can’t put into words what you feel when your heart is regular and content. Personally i think beyond lucky to be invited here; the motivation in wellness classes, new close friends and being a little more vulnerable has left me having a realization that I must let go of my fears of judgement when it comes to blogging and becoming more personal.
My goodness is it possible to believe AK has been cooking for a little over 3 years? I’ve created here about my life experiences, career adjustments, moving, interactions, friendships and my ever developing obsession with Zac Efron.
What I haven’t included is my real and constant struggle with food; certainly it is the like of my life (questionable because of Tony). I don’t need this post to become too heavy, but do wish you to know that this blog changes and grow, just as any human being does. And as any relationship goes, I am hoping we’re in this together; that you’ll still get to AK to make my recipes simply because they certainly are not really going away. I’ll just be composing more concerning this journey I’m on.
gorgeous beach walk
But more than enough serious business. Let’s get onto the snacks I baked for you today! Flourless Pumpkin Almond Butter Bars. I know, best? With chocolates as well as perhaps some coconut if you elegant it (you SO fancyyy).
I’m so happy that these bars cooked up so delightfully and full of pumpkin flavor. I had been afraid the almond butter would come through too much, but it turns out that these fulfill a pumpkin craving like no other.
What I’m especially excited about may be the wonderful nutrition in these bars. Plenty of vitamin supplements plus antioxidants (from dark chocolate) going on. They’re also gluten free, low carb, dairy free of charge, paleo and grain free of charge. I’m fairly specific you could quickly veganize them by adding a flax egg (1 T ground flax seed + 3 tablespoons water). I really like enjoying mine in the afternoon using a big sit down elsewhere.
To serve them as a dessert, I would recommend topping them away with a little coconut whipped cream or homemade almond butter smeared outrageous using a sprinkle of sea salt. Just believe me on this one men; nice and salty is definitely the answer.
5.0 from 2 reviews
Recipe type: Gluten Free of charge, Dairy Free, Flourless, Low Carb, Grain Free
Prep time:
5 mins
Cook time:
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 degrees F. Spray an 8×8 inch baking skillet with nonstick cooking spray.
In a big bowl, whisk collectively all ingredients except coconut and chocolates. Once ingredients are well mixed, fold in 1/4 glass of the coconut flakes and every one of the dark chocolate.
Pour into prepared skillet and sprinkle the rest of the coconut flakes at the top. Bake for 20 mins or until somewhat golden brown within the edges. Place skillet on cable rack to great. 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 bars) is around 67 calories.
If you simply omit the coconut, the bars is a little under 100 calories.
Rather than almond butter, you should use another natural nut butter of your decision. I don’t recommend sunflower seed butter. Peanut butter will be delicious!
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