1.5cupalmondsor other nuts of choice (cashew, pecans or walnuts would work well)
1cupunsweetened coconut flakesshredded coconut also works!
1/2cupnatural, smooth almond butteryou can use peanut butter for a non-paleo version or other nut butter of choice (such as cashew butter)
1/2cupcanned pumpkin puree
1tbspcoconut oilmelted
2tbsppure maple syrupor liquid sweetener of choice
1/2cupmini dark chocolate chipsoptional, but highly recommended!
Instructions
Preheat oven to 350 degrees and line an 8x8 or 9x9 pan with parchment paper or cooking spray.
Place almonds and coconut on a cooking sheet and place in oven for about 8-10 minutes, or until slightly toasted (check every few minutes so that the coconut doesn't burn!)
Add almonds and coconut to a food processor and process until it is a flour or meal-like texture. It takes about 15 seconds in a standard food processor. Make sure to keep an eye on it so it doesn't turn into a butter!
Add the coconut-almond meal to a large bowl.
In a small bowl combine almond butter, pumpkin, coconut oil and maple syrup. Add to almond - coconut mixture and combine well. Mix in the chocolate chips
Transfer the mixture to the prepared pan and press down evenly (it's easiest to use your hands). Bake for 20-25 minutes, or until done (the bars should look be golden around the edges).
Let cool and slice into about 9 bars. Drizzle melted dark chocolate on top, if desired.