Wednesday, 28 October 2015

Chocolate Chip Pumpkin Squares (Paleo, Gluten-Free)

Oh, how I love all things pumpkin! Pumpkin curry, pumpkin truffles, pumpkin peanut butter, pumpkin loaf cake...and these, Chocolate Chip Pumpkin Squares!

If, after this weekend, you have some leftover pumpkin lying about, then these gooey, sweet cakey bites are the perfect treat to make.

Chocolate Chip Pumpkin Squares

Made with pumpkin puree, peanut butter and delicious coconut flour, these bites are wonderful for indulging, but without over-doing it. I love serving mine slightly warm to keep them as gooey as possible, and to ensure the chocolate is delicious and melted. What could be better?

Happy Halloween!

Sam x


Pumpkin recipes

1 cup pumpkin puree
2 large eggs
1/4 cup honey
1/4 cup coconut sugar (I love Coconom)
1/4 cup Nuts n More pumpkin nut butter
3 tbsp milk of choice
1 tsp vanilla extract
1/2 cup coconut flour
1 tbsp pumpkin pie spice mix (click here to find out how to make your own)
3/4 tsp bicarbonate soda
Pinch salt
3/4 cup dark chocolate chips


1) Preheat your oven to 180C, then grease and line a loaf tin. Gently blend the pumpkin puree, eggs, honey, coconut sugar, nut butter, milk and vanilla extract until smooth.

2) In a separate bowl, stir together the coconut flour, spices, bicarb and salt, then gently fold into the pumpkin mixture. Stir in the chocolate chips, then bake for around 20 minutes, or until cooked through. Leave to cool, then cut into squares and enjoy!