Dark Chocolate Chunk Pumpkin Pie Bars

This recipe is inspired by Ambitious Kitchen. And (SURPRISE!) fall, and all things pumpkin that come with it. But mostly Ambitious Kitchen. I took her recipe for Chocolate Chip Coconut Flour Pumpkin Bars and doubled it, making a few substitutions and omissions along the way based on what I had on hand. The results were delicious! The texture of these bars is difficult to describe, but it is somewhere between a pie and a cake. One thing is for sure… they are totally delectable!

The most notable substitution I made is replacing the maple syrup in the recipe with agave syrup. I think the maple flavor would have been incredible in these, but I didn’t have enough maple syrup on hand. I really like agave syrup as a backup because it’s cheaper! For any recipes that call for a significant amount of honey or maple syrup, I will sometimes use half agave and half either honey or maple syrup. That way, you cut down on ingredient cost while still preserving the original flavor of the recipe!

COOL TIP! Don’t have cooking spray on hand to grease your pan? I like to take a small piece of wax paper (or paper towel) and scoop it into some coconut oil. Then wipe the oily side of the wax paper on your baking surface!

Dark Chocolate Chunk Pumpkin Pie Bars

These paleo, gluten-free, and dairy-free bars are somehow both fudgy and light, and a totally clean eat. The pumpkin base is softer than a cake but drier than a pie. It is a delicious hybrid that melts in your mouth in the best way possible. Dark chocolate chunks throughout make for lots of little molten surprises!


2 cups pumpkin puree, canned or fresh

1/2 cup agave nectar

½ cup almond butter

¼ cup water

4 eggs

1 cup coconut flour

1 ½ teapoons baking soda

¼ teaspoon salt

2 teaspoons cinnamon

½ teaspoon nutmeg

1 cup chopped dark chocolate chunks


Preheat oven to 350 degrees and grease a 13x9 pan with coconut oil.

Beat together wet ingredients (pumpkin puree through eggs) in a large mixing bowl. Combine dry ingredients (coconut flour through nutmeg) in a medium mixing bowl. Make a well in the wet ingredients and pour in the dry ingredients. Gently fold wet and dry ingredients together with a spatula. Add chopped dark chocolate, and fold just until combined.

Pour batter into prepared pan and smooth top flat with the spatula. Bake for 20 minutes or until a knife inserted in center comes out clean. Delicious warm or cool! Makes 24 bars.