This is an incredible recipe that Alyson put together and baked two nights ago. They all mysteriously disappeared within 24 hours…
Here’s a pro tip: go ahead and try them when they just come out of the oven if you must, but they reach the height of fudgy deliciousness once they’ve cooled.
Pumpkin-Chocolate Chunk Squares Recipe
Ingredients
- 1/2 cup almond flour
- 1/2 cup coconut flour
- 1 ½ tsp pumpkin-pie spice
- ½ tsp ginger
- 1/2 tsp baking soda
- 1/2 cup (1 stick) butter, room temperature
- 1/2 cup xylitol (or natural sweetener like honey or maple syrup)
- 1 egg
- 1 tsp vanilla extract
- 3/4 cup canned pumpkin puree
- 1 bar of 100% unsweetened chocolate, cut into chunks
Directions
Preheat oven to 350 degrees. Line bottom and sides of a 9×13-inch baking pan with foil. In a medium bowl, whisk together almond flour, coconut flour, pumpkin-pie spice, and baking soda. Set aside.
With an electric mixer, cream butter and xylitol until smooth. Beat in egg, vanilla, and pumpkin puree (mixture may look curdled). Mix in dry ingredient. Fold in chocolate chunks. Spread batter into pan. Bake for 20-25 minutes.
Enjoy, folks! Let us know how it comes out.
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I keep thinking about these, and plotting about when to make them again. The fresher the spices, the better. I used fresh ginger root that I peeled and put in the food processor with a bit of water. The subtle ginger flavor was amazing. Also, you can make your own pumpkin spice by combining 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp ground allspice or clove, and 1/4 tsp nutmeg — grind/process the ingredients yourself for a world of delicious flavor.
I substituted 1/4 cup ground hemp seed and 1/4 cup ground salba seed for the almond flour. Just threw everything into the Kitchen Aid–no separate mixing of ingredients for this lazy cook– and mixed it up with 1/2 a 90% cocoa Lindt bar. Cooked 20 mins. It looked done but was super soft to the touch. Took it out anyway since I know coconut flour sets after it cools. Drum roll. . .
Wow! Wow. Wow. Wow.
Thanks a million for this amazing recipe.
Hi Stori, great idea subbing hemp and salba (and way to balance your Omegas)! Glad you enjoyed the recipe – many more to come!
Update: I forgot to add the eggs to the second (double) batch I made. Guess what? They’re even better without the eggs! I couldn’t believe it. Organic cream cheese with stevia and xylitol for frosting. Heaven.
That’s great, Stori! We’ll have to try that next time.
I’ve been itching to make these again. I’m intrigued by your alterations — think I’ll give them a shot in another batch this weekend. Mmmmmmm
I tried without eggs — they’re not bad if you refrigerate them overnight, but they don’t hold together very well. I definitely prefer them with eggs, but still delicious either way.