Pumpkin Twix Bars (gluten-free)

• portionen: 10 servings
• aktive zeit: 10 minutes
• gesamtzeit: 20 minutes

Zutaten

1 1/2 cup almond flour

3 tablespoons liquid coconut oil (melted and cooled) or avocado oil

2 tablespoons maple syrup or honey

1/2 teaspoon pumpkin pie spice

1 teaspoon vanilla extract

1/4 cup creamy nut butter (I use peanut butter)

2 tablespoons pumpkin puree

1 tablespoons liquid coconut oil (melted and cooled) or avocado oil

3 tablespoons honey or maple syrup

1 teaspoon pumpkin pie spice

1 teaspoon vanilla extract

1 cup chocolate chips (I use dark chocolate!)

2 teaspoon coconut oil

Anweisungen

Bake Shortbread: Preheat oven to 350°F. Line a loaf pan with parchment paper. Mix shortbread ingredients, press into pan, and bake 20 mins until golden. Cool completely.

Make Pumpkin Caramel: Stir nut butter, pumpkin puree, coconut oil, honey, pumpkin spice, and vanilla until smooth. Spread over cooled shortbread. Freeze 30 mins.

Top with Chocolate: Melt chocolate chips + coconut oil in 30-sec intervals until smooth. Pour over caramel and spread evenly.

Set + Slice: Freeze 30-60 mins until firm. Slice into bars and enjoy!