Cooking Instructions
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Step 1
Preheat Oven to 350 degrees F (180 degrees C) and grease 9x13 pan.
Step 2
Combine
Almonds (100 g)
Oats (155 g)
Ground Flaxseed (80 g)
Sunflower Seeds (75 g)
Coconuts (40 g)
Ground Cinnamon (1 g)
Pumpkin Pie Spice (as needed)
Salt (3 g)
in large bowl and stir.
Step 3
Combine
Canned Pumpkin Purée (170 g)
Apple Sauce (70 g)
and
Honey (115 g)
in smaller bowl, stir.
Step 4
Add wet ingredients to dry ingredients and stir until well combined.
Step 5
Spread the mixture into the prepared pans and press firmly with a spatula to evenly fill.
Step 6
Bake 10 minutes, then remove from oven and press down firmly with spatula.
Step 7
Bake additional 10 minutes, press firmly with spatula then bake last 5-10 minutes watching carefully to ensure they do not get too dark.
Step 8
Let pumpkin bars cool slightly, then melt
Dark Chocolate (110 g)
and
Coconut Oil (15 mL)
(
Honey (7 g)
if desired) and drizzle over baked bars.
Step 9
Set bars in refrigerator until chocolate hardens.
