Chocolate Pumpkin Bars

 BASE

-2 cups of almond flour 

-1/4 cup coconut oil

-1 tbs maple syrup if desired (I didn’t use it)

Line a 9×9 baking pan with parchment paper lightly greased.

Bake at 350F for about 15 minutes or until edges are lightly brown.

Pumpkin fudge (adapted from Big Man’s World) 

-1 can of pure pumpkin (I used Libby’s brand)

-2 cups of peanut butter 

-1 tbs of maple syrup or honey (more of less depending on your tastes)

-2 tbs coconut oil.  Mix well and spread over the cooled crust.

Chill overnight or in the freezer for 2 hours. 


Chocolate topping

-Melt 8 ounces of dark chocolate chips and 3 tbs butter. Spread over the chilled fudge and allow to chill again before serving. Keep them refrigerated.