These Flourless Chocolate Chip Pumpkin Bars require only 6 ingredients and are easily whipped up in a blender. They make a great low carb and paleo treat.
We’ve gone to apple orchard to pick apples, ventured to pumpkin patch, switched out all our summer clothes for chunky sweaters and favorite jeans – it’s no doubt we’re in fall mode.
We’ll just ignore the warm weather and all the barbequing currently happening. It’s fall and what better way to celebrate then cranking up your oven and whipping the most flavorful, delicious pumpkin bars.
Flourless Chocolate Chip Pumpkin Bars (Low Carb, Dairy Free)
Rich in pumpkin flavor, these Flourless Chocolate Chip Pumpkin Bars are low-carb and paleo. They are so good with coffee in the morning or even as a treat in the afternoon.
Helpful Tips for these Flourless Chocolate Chip Pumpkin Bars
- Make sure almond butter doesn’t contain any additives. Just almonds.
- This recipe contains collagen peptides for extra protein and amino acids but if you don’t have that on hand, simply omit it. It does add a bit more sustenance and I love the extra protein boost. Please see more notes on collage peptides below.
- Be sure your pumpkin puree does not contain any sweeteners or additives. If using storebought, make sure it’s canned pumpkin or pumpkin puree and not pumpkin pie filling.
- If your budget affords, splurge on this sprouted almond butter. Nuts and seeds, as do legumes, contain phytic acid that hinders the absorption of nutrients. By sprouting, the nuts are pre-digested and is easier on the gut.
- Because of the collagen peptides, these pumpkin bars are actually quite filling. That’s why a small baking sheet makes 18 bars.
Helpful Items for these Flourless Chocolate Chip Pumpkin Bars
- Food Processor: this is my favorite food processor. You can easily remove the blades and add the rest of the ingredients as needed.
- Sprouted Almond Butter: I know you can use the regular almond butter but this is easier on the gut.
- Small Baking Sheet: this 8″x10″ sheet is the best size for this recipe. If you have something smaller – use it but a standard baking sheet is too large for this recipe unless you double it.
- Stevia-Sweetened Chocolate Chips: these tiny morsels are a little on the pricey side, however, they are currently the best on the market. Use what fits your budget and family.
For collagen peptides: we love and use Perfect Supplements – it is sourced exclusively from grass-fed cows and are one the highest in quality on the market. Their Hydrolyzed Collagen is free from GMOs, contaminants and fillers and they take great care to ensure that their products are lab tested for purity. Their price point is also unbeatable – be sure to use PREPARE10 at checkout for an additional 10% off for Prepare & Nourish readers.
See my favorites from Perfect Supplements!
Flourless Chocolate Chip Pumpkin Bars (Low Carb, Dairy Free)
Ingredients
- 1 cup pumpkin puree
- 2 large eggs
- 1/2 cup almond butter
- 1/4 cup monkfruit sweetener
- 1 teaspoon vanilla extract
- 1/2 teaspoon pumpkin spice
- 1/4 teaspoon sea salt
- 2 tablespoons collagen peptides optional
- 1 teaspoon baking soda
- 3/4 cup stevia-sweetened chocolate chips
Instructions
- Preheat oven to 350 degrees Fahrenheit. Line a 6x9 baking sheet with parchment paper and grease with coconut oil.
- In a blender or food processor, combine all ingredients well except baking soda and chocolate chips.
- Remove blade from food processor. Add baking soda and stir gently but until combined throughout.
- Fold in chocolate chips and combine well.
- Pour batter into prepared pan. Bake for 25-30 minutes or until toothpick comes out clean.
- Remove from oven and allow to rest 15 minutes until cool.
- Keep in airtight container in the refrigerator for up to 6 days.
Notes
Nutrition
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These are so festive and fun Anya! Love this recipe – chocolate is one of my favorite flavors with sweet pumpkin treats. I love that these are also protein-rich and that you were able to pack so much pumpkin into them.
The pumpkin is the best part!
I’m drooling over these photos! These are stunning and I can’t believe I dangerously easy they are to make. Definitely have to give this one a try!
Enjoy! They are so easy to make.
Woah these look AMAZING! Definitely curious about the monkfruit sweetener. Will go buy some this week!
I love it as a low carb sweetener.
Those look perfect for breakfast! I mean, dessert… 😉 I think I have everything I need for them, so you bet they’re going to be happening soon in my kitchen!
Ha! Chocolate + Pumpkins for breakfast. Works for me.
I would love one of these bars right now! I’m not sure I could stop at one actually 🙂 I love how easy they are to make!
Wow ! They are so healthy, light, and perfectly delicious. My family would love this !!
These bars look so delicious and I love the idea of adding stevia sweetened chocolate chips. I just can’t do with bitter chocolate. Great recipe!
such awesome ingredients! I can;t wait to try some!!!
These look so delicious! I can’t believe there’s no flour in them.
Would love to have a batch of these to have on hand for between-meal treats! I have some leftover pumpkin calling me to make these.
I’ve never used monk fruit sweetener before, so I’m really curious how it works! These bars look incredible, so moist and decadent!
They’re very delicious. 🙂
Chocolate chips in pumpkin treats are the best. I’m excited to have this recipe and will be making these soon!
Enjoy!
I love this! Beautiful photos, and it sounds so good. We love all things pumpkin and chocolate here! I’ve never tried stevia chocolate chips, but am very curious about them after seeing them in this recipe.
They’re all I use now.
These look SO delicious. Decadent for sure! I’ve never used monk fruit before so will watch for that in my alternative grocery.
It’s a great low carb alternative to sweeteners.
I love that you can mix in the blender . . .and that you put in some collagen, i a big fan of getting a little protein boost wherever possible!
I cannot believe there are only 6 ingredients in these! Happily, I have all of them! I would definitely include the collagen. It’s one of my favorite baking ingredients! Pinned, too!
I tried this recipe twice! The first time I used stevia instead of monkfruit sweetener and the bars came out cakelike. I wanted them more bar-like (like your picture) so I remade the recipe but with half the amount of stevia and it was the same! Help!
I’ve not tried making this with stevia. Monkfruit does add some bulk to the batter though so I would suggest trying that. Also, I would be sure to beat the batter well before baking. Hope that helps, Jenny.
Thanks so much for the response! I just made these for the third time but this time I used monkfruit. It turned out much better, but still “cake like” and not dense like the bars you made! I may try one more time. I love that there are few ingredients and pumpkin is one of them.
I’m so glad you’re enjoying these, Jenny. Another thing I just thought of – are you using a sheet pan (8X10 or similar in size) or a smaller baking sheet?
Chocolate and pumpkin are one of my favorites! I made these and they are delicious. One question, mine seem to be more cake like (quite moist) and your looks a little thinner and more like a bar. Just curious what the finished texture is supposed to be like.
Hi Tammy, in all my times making this, it’s always resulted in bars not cake-like texture. Did you mix the batter well in the food processor? Sometimes, overbeating the eggs will deflate them and create a flatter bar-like end result. Hope that helps. I’m sure the cake was still delicious though.