Recipe by Feasting on Fruit

Serves 8 bars


    • 3/4 cup (185g) almond butter

    • 1/2 cup (70g) coconut sugar

    • 3/4 cup (180g) pumpkin puree

    • 2 tbsp (40g) maple syrup

    • 2 flax eggs

    • 1/2 cup (60g) almond flour

    • 3 tbsp (22g) coconut flour

    • 1/2 tsp baking soda

    • 2 tsps pumpkin pie spice

    • 1/2 tsp salt

    Hu Pumpkin Crunch Cookie Bars


    1. Prepare the flax eggs and set aside to gel.
    2. Preheat the oven to 350ºF.
    3. Whisk together the almond butter, pumpkin, coconut sugar, maple syrup, and flax eggs.
    4. Add the flours, baking soda, spice, and salt.
    5. Stir to form a thick batter.
    6. Transfer to an 8x8” dish (greased or lined with parchment paper).
    7. Roughly chop the Hu Vanilla Crunch Bars and press chunks into the pumpkin dough.
    8. Bake for 22-25 minutes at 350ºF.
    9. Cool for at least 30 minutes before slicing.

    Hu Pumpkin Crunch Cookie Bars

    Oct 05, 2020

    Posted by Hu Kitchen

    Tags: Recipe, Dessert recipes, Gluten free recipes, Halloween recipes, Simple recipes, Vegan recipes