I’m Making this again today. The batter is so delicious, I can’t wait for it to come out of the oven. Think it’d be okay to have for dinner?
ooey gooey yumminess and not bad for you!
There’s a consistent flow of pumpkin products coming from my home. Pumpkin pie is the point of it all. We wish for the pumpkin pie taste to be had in many ways, cold, frozen, hot, drinkable, crunchable, smooth and creamy, and here—-chocolaty.
Yield 16 Bars
- ½ cup organic peanut butter or almond butter
¾ cup mashed pumpkin
2 cups cooked chick peas
2 tablespoons millet flour
3 egg whites
1 tablespoon molasses
1/3 cup agave nectar or honey
1 tablespoon extra virgin coconut oil
- 1/4 teaspoon sea salt
- ¾ teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon allspice
- Pinch ginger
- Pinch nutmeg
- 2 teaspoons vanilla extract
- 1/2 cup vegan (no butter fat; only cocoa butter) chocolate chips, plus 1/4 cup for sprinkling on top
Preheat oven to 350°. Spray a 9×9 inch baking pan or pie pan with lecithin cooking spray.
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