Pumpkin Chocolate Chip Bars
Craving the flavors of fall?
Made with Cannellini beans, quick oats, and the option to substitute pumpkin for sweet potato, these Pumpkin Chocolate Chip Bars are a fun and festive vegan twist on traditional brownies.
While they may put a healthy spin on Pumpkin Chocolate Chip bars, they are not lacking in flavor or texture!
Adding white beans to a dessert may seem unconventional to some, but they offer an easy way to pack in nutrition and very mild in flavor. White beans are also a great source of iron, folate, magnesium,fiber, and plant-based protein, and they add a creamy gooeyness to these Pumpkin Chocolate Chip Bars that really can’t be beaten.
If you opt to use pureed sweet potato rather than pumpkin for these Pumpkin Chocolate Chip Bars, they will come out a bit more dense, but sweet potato is one of the best alternatives to pumpkin. And did you know that sweet potatoes offer quite a few health benefits? Orange flesh sweet potatoes are a rich source of beta carotene and full of Vitamins A, C, and B6.
Using almond flour rather than traditional wheat flour makes for a slightly sweeter flavor in these Pumpkin Chocolate Chip Bars. Almond flour is also lower in carbohydrates and particularly rich in antioxidants. Magnesium is also found in almond flour which aids in blood sugar control and helps lower blood pressure as well.
Using hazelnut flour instead of almond flour in these Pumpkin Chocolate Chip Bars is another alternative.Hazelnut flour provides a nuttier texture and flavor. Often referred to as hazelnut meal, it’s made up solely of whole hazelnuts that are finely ground. As a versatile alternative to wheat flour, it is light on starches and packed with healthy fats and nutrients.
Enjoy the flavors of fall in these tasty Pumpkin Chocolate Chip Bars - my girls ask for them every year. I hope your kids love them as much as mine!
If you make these Pumpkin Chocolate Chip Bars, leave a comment and let me know what you think. Or, tag me on Instagram! Thank you to Dietitian Jess for featuring these Pumpkin Chocolate Chip Bars in her recent blog post on how to use up leftover pumpkin puree.
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Pumpkin Chocolate Chip Bars Recipe
Pumpkin Chocolate Chip Bars
Ingredients
- 1 (14-ounce) can cannellini or northern white beans (drained and rinsed)
- ½ cup pumpkin puree or mashed sweet potato (canned or cooked and pureed)
- ½ cup sugar
- ¼ cup old fashioned or quick oats
- ¼ cup almond or hazelnut flour*
- 2 tablespoons avocado oil
- 1 ½ teaspoon pure vanilla extract
- ¾ teaspoon baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon allspice
- ¼ teaspoon cloves
- ⅓ teaspoon salt
- ⅛ teaspoon baking soda
- 1 cup vegan semi-sweet chocolate chips OR 2 (3-ounce) bars of high-quality vegan dark chocolate broken into shards
Instructions
- Preheat the oven to 350°F and lightly oil a 9 x 9-inch metal brownie pan with coconut oil.
- Place all ingredients except for chocolate chips into the pitcher of a high-speed blender and process until smooth, about 2 minutes.
- Add chocolate chips or chocolate pieces into the batter and stir until well-incorporated, about 30 seconds, reserving a few pieces of chocolate to sprinkle on the top.
- Evenly spread the batter into the pan, arranging the remaining chocolate chips evenly over top.
- Bake until bars are firmly set and lightly pulling away from the edges of the pan, about 50 minutes.
Notes
- Keep leftover brownies in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.
Nutrition Facts
Calories
219Fat
13 gSat. Fat
5 gCarbs
25 gFiber
3 gNet carbs
22 gSugar
19 gProtein
2 gSodium
140 mgCholesterol
1 mg
Products in this Recipe
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