These pumpkin chocolate chunk blondies are chewy, delicious and full of flavour. Plus, these pumpkin blondies are paleo, vegan, gluten free and dairy free!
These pumpkin chocolate chunk blondies are the perfect fall treat. Full of fiber, healthy fats and protein they not only taste good but nourish your body too. They are moist and slightly sweet while having chunks of chocolate in them. What is even better is that they are freezer friendly. I recommend putting them in the freezer if you aren’t going to be eating them within 48 hours to help preserve freshness. As a rule of thumb, the fridge dries out baked goods so I avoid putting them in there!
- 1/4 cup coconut sugar
- 1 cup pumpkin puree
- 3/4 cup nut butter
- 1/4 cup coconut flour
- 1/4 cup almond flour
- 1/4 cup arrowroot flour
- 1 tsp baking powder
- 1 tsp pumpkin spice
- 3 tbsp maple syrup
- 1/4 cup dairy free chocolate chunks or chips
Preheat oven to 350F.
In a bowl combine coconut sugar, pumpkin puree, nut butter and maple syrup. Stir until mixed together.
In a separate bowl combine coconut, almond and arrowroot flour with the baking powder and pumpkin spice.
Add the wet ingredients to the dry and stir until just combined.
Add in chocolate chunks. I simply cut up a paleo almond chocolate bar. Feel free to use your fav!
Add to a 9x9 baking pan lined with parchment paper and spread out evenly.
Sprinkle a few chocolate chunks on top.
Bake for 25 minutes or until toothpick comes out clean.
Allow to cool before slicing.
If you make these be sure to tag me so I can share them!
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