Paleo Butterfingers
From PaleoHacks
Ingredients
- 1 cup coconut sugar
1/3 cup unsalted almond butter
1/2 cup pumpkin puree
1/2 teaspoon vanilla extract
2 tablespoons coconut oil, melted
2 tablespoons butter, room temperature
1/4 cup dark chocolate
Optional: sea salt for sprinkling
Directions
- Bring a small saucepan to low heat. Add butter, almond butter, vanilla extract and coconut sugar. Stir until the ingredients are combined and the mixture becomes sticky, about 3-4 minutes.
- Line a 9x5-inch meatloaf pan with parchment paper, allowing the paper to hang over the edges of the pan for easy removal.
- Spread the mixture from the saucepan into an even layer on the pan. Be sure to spread it into the corners as well.
- Next, layer the pumpkin over the crust in an even layer.
- Place in the fridge to set while you prepare the chocolate.
- Make the chocolate by melting chocolate and coconut oil in a small saucepan over low heat.
- Spread the chocolate into an even layer over the bars. Optional: sprinkle with sea salt and place extra chocolate chips on top, gently pressing into the chocolate so they set.
- Place back in the fridge to set 1 hour.
- Remove from fridge and lift the bars out of the pan with the parchment paper.
- Place on a hard surface. Slice into 12 bars using a large knife and devour!
Information
- Category
- Desserts, Candy
- Cuisine
- North American
- Yield
- 12 bars
- Total Time
- 34 minutes, 59 seconds