Vegan Pumpkin Chocolate Chip Bars

Ingredients:

• 1 cup pumpkin puree
• 3/4 cup all-purpose flour
• 3/4 cup almond flour
• 1/4 cup ground flaxseed
• 1/3 cup maple syrup
• 2 tbsp melted coconut oil
• 1 tsp vanilla extract
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 cup warm water
• 1 tbsp pumpkin pie spice
• Pinch of salt
• Vegan chocolate chips (as desired)

Instructions:

1. Preheat Oven: Preheat your oven to 350°F (180°C) and lightly grease a casserole dish.
2. Prepare Flax Egg: In a small bowl, combine the ground flaxseed with warm water. Let it sit for 5 minutes to thicken.
3. Mix Dry Ingredients: In a large mixing bowl, whisk together almond flour, all-purpose flour, pumpkin pie spice, baking powder, baking soda, and a pinch of salt.
4. Mix Wet Ingredients: In another bowl, mix the pumpkin puree, thickened flaxseed mixture, melted coconut oil, maple syrup, and vanilla extract until smooth.
5. Combine Wet and Dry: Gradually add the wet ingredients into the dry ingredient bowl. Stir until just combined, being careful not to overmix.
6. Add Chocolate Chips: Gently fold in the vegan chocolate chips to the batter.
7. Bake: Pour the batter into the prepared casserole dish, spreading it evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool & Slice: Let the bars cool in the dish for 10 minutes before slicing and serving.

Notes:

• Storage: Store these pumpkin bars in an airtight container at room temperature for up to 3 days.
• Optional Add-ins: Feel free to add nuts, seeds, or dried fruits for extra texture and flavor.
• Serving Tip: These bars pair wonderfully with a cup of hot tea or coffee!

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