Pumpkin Cookie Dough Bark

Servings: 16 | Prep: 10 min | Freeze Time: 2 hours

INGREDIENTS

• 1/4 cup almond butter

• 1/4 cup pumpkin puree

• 2 tbsp. honey

• 1 tbsp. coconut oil, melted

• 1 tsp. pumpkin pie spice

• 1 cup almond flour

• 2 tbsp. mini chocolate chips

• 1-2 tsp. vanilla extract
  

• 1/2 cup melting chocolate

• 1 tsp. coconut oil

• Coarse salt

This Pumpkin Cookie Dough Bark makes for the perfect after dinner sweet treat.

DIRECTIONS

1. Microwave the almond butter for 15-20 seconds to make it easier to combine with the other ingredients.

2. Combine the almond butter, pumpkin puree, coconut oil, vanilla extract and honey together until well combined. Add in the pumpkin pie spice and almond flour. Stir to combine. Fold in the chocolate chips.

3. Place parchment paper down in an 8x8 pan. Place the pumpkin mixture in the pan and flatten it out with the back of the spoon. In a microwave safe bowl combine melting chocolate and coconut oil and melt until smooth. Pour over the pumpkin mixture and spread out. Top with salt.

4. Place in freezer for 2 hours. Cut into 16 pieces.
   

NUTRITION: 1 serving Calories: 119kcal | Fat: 9g | Carbohydrates: 9g | Fiber: 1.5g | Sugar: 6g | Protein: 3g

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Hi, I’m Rachel Simson, Registered Dietitian and owner of Buffalo Dietitian!

I’ve helped hundreds of individuals and women build better relationships with food and make nutrition feel doable again!

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