Chocolate Espresso Snack Bars

yield:1 dozen bars
servings:12
prep time:30 min
cook time:
ready in:30 min
Heather Resler
I'm a teenage paleo enthusiast who can't stay out of the kitchen!
View this chef’s website
Ingredients
  • 7 oz. canned pumpkin
  • 1/3 to 1/2 cup coconut oil, melted
  • 2 tablespoons honey
  • 10 drops liquid stevia extract
  • 2 tablespoons cocoa powder
  • 3/4 cup almond flour
  • 1/2 cup coconut flour
  • 1/4 cup arrowroot
  • 2 tablespoons very finely ground coffee
  • 1 cup dark chocolate chips
  • 3 tablespoons coconut oil
Directions
  • In a large bowl, mix together all of the bar ingredients. (pumpkin, coconut oil, honey, stevia, cocoa, almond flour, coconut flour, arrowroot, coffee) Form into a 1/3 inch thick rectangle on a greased cookie sheet. Freeze for about 15 minutes, or until fairly hard.
  • Cut into bars.
  • Melt the chocolate chips with the coconut oil and drizzle over bars.
  • Freeze a few minutes. Store in an airtight container in the fridge.

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