'Tis the Season of everything PUMPKIN!
Fall is one of the most beautiful seasons. It kicks off the holiday months with beautiful weather, beautiful colors and pumpkin spice galore.
But Fall also kicks of the busiest times of the year making it hard to keep our nutrition in check-especially in the morning.
These coconut pumpkin breakfast bars are Paleo, Gluten Free and Vegan. They are simple to make and even easier to grab on the go as a snack or if you are running late in the AM!
1 1/2 cups almonds
1 cup shredded unsweetened coconut
1 cup canned pumpkin
2 Tbsp. pure maple syrup
1 tsp pure vanilla extract
1/2 tsp cinnamon
1/3 cup dark chocolate chips (use Enjoy Life brand for Dairy Free recipe!)
Preheat oven to 350 degrees
Place almonds and coconut on a cooking sheet and place in an oven for 15 minutes.
Add almonds and coconut in a food processor and process until it is a flour texture. Add to a large bowl.
In a small bowl, combine pumpkin, maple syrup, vanilla and cinnamon. Add to almond- coconut mixture and mix well. Add in chocolate chips and mix with hands.
Lay parchment paper down or spray a large loaf pan and transfer mixture to pan and use a spatula to smooth out. Sprinkle on shredded coconut.
Bake for 25 minutes.
Let cool and slice into about 8 bars.