Every fall, when pumpkin spice fills the air and cooler days call for cozy treats, I eagerly prep my tried-and-true Paleo Pumpkin Chocolate Bars. I stumbled upon a recipe like this on Pinterest a few years ago, and I’ve been tweaking it ever since to make it a healthier, protein-packed favorite. Now, with a few ingredient swaps and the addition of Super Youth Chocolate, these bars are the ultimate seasonal delicacy without the typical sugar overload.
Unlike traditional chocolate bars that are often loaded with processed sugars and empty calories, these pumpkin bars are made with wholesome ingredients that keep you feeling satisfied without the sugar crash. The rich, autumnal flavor of pumpkin combines with the indulgence of chocolate, while a maple-cinnamon frosting adds that cozy, just-sweet-enough topping that’s perfect for fall. And because they’re paleo, these bars are free from gluten, dairy, and refined sugars, making them a treat your body can appreciate.
What makes these bars truly special?
- Almond Flour – A gluten-free alternative to regular flour, almond flour is packed with protein, fiber, and healthy fats, making these bars filling and supportive of your energy levels.
- Pumpkin Puree – This seasonal staple is loaded with beta-carotene (for glowing skin) and fiber, which supports healthy digestion.
- Coconut Sugar & Maple Syrup – Natural sweeteners like coconut sugar and maple syrup have a lower glycemic index, meaning they help avoid blood sugar spikes while still adding that comforting sweetness.
- Super Youth Chocolate – A scoop of Super Youth Chocolate ups the protein content and adds a chocolatey flavor boost, turning this treat into a great post-workout option or a filling snack.
- Maple Cinnamon Frosting – Made with a choice of grass-fed butter, plant-based butter, or coconut oil, the frosting has a rich, velvety texture with the perfect hint of fall spices.
I love keeping these bars on hand as my go-to fall treat. Whether you’re enjoying them fresh from the fridge or cozying up with one alongside a hot tea, these bars will give you all the autumn vibes with none of the guilt. Give them a try and let me know if they become a seasonal favorite for you too! 🍫🍁
Paleo Pumpkin Chocolate Bars
Ingredients
- 2 cups almond flour packed
- ½ teaspoon salt
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- 1 scoop Super Youth Chocolate
- 2 teaspoons pumpkin pie spice
- ¼ cup almond butter
- 2 tablespoons coconut oil melted
- ¼ cup coconut sugar
- 2 tablespoons maple syrup
- 2 teaspoons vanilla extract
- 2 tablespoons almond milk
- 1 cup pumpkin puree
- 1/2 cup grass-fed butter, plant-based butter, ghee, or coconut oil softened
- 1/3 cup maple syrup
- 1/4 teaspoon cinnamon
- 2 tablespoons coconut flour
Steps
- Preheat the oven to 350°F. Line an 8×8 baking dish with parchment paper then lightly grease it and set aside.
- Combine the almond flour, salt, baking soda, baking powder, Super Youth Chocolate, and pumpkin pie spice in a small bowl and mix well. Set aside.
- Whisk together the melted coconut oil, almond butter, coconut sugar, maple syrup, vanilla and almond milk until well-combined. Add the pumpkin puree and mix well.
- Add the dry ingredients to the wet ingredients and stir well until all ingredients are combined.
- Pour mixture into the prepared pan and place in the oven for 30-35 minutes, until center is set. Bars will be slightly moist. Allow to cool in pan for 15 minutes then place the bars in the pan in the refrigerator for at least 30 minutes, or up to a few days.
- While the bars are cooling, prepare the frosting. In a medium bowl, beat the butter until smooth and creamy, about 1 minute. Add the maple syrup, cinnamon and coconut flour and beat will until combined, about 2 minutes.
- When bars are completely cool, remove them from the pan and cover them with the frosting. Chill in the refrigerator again for 15 minutes. Cut and enjoy! Or keep in the refrigerator for up to one week or in the freezer for one month.