Paleo butterfinger …WHAT!

This sweet, buttery bite-sized treat is reminiscent of your favorite candy bar.

  • 1 cup coconut sugar
  • 1/3 cup unsalted sugar free almond butter
  • ½ cup pumpkin puree
  • ½ t vanilla extract
  • 2 T coconut oil, melted
  • 2 T butter, room temperature
  • ¼ cup unsweetened cacao or baking chocolate
  • Optional: sea salt for sprinkling

  • Bring a small saucepan to low heat. Add butter, almond butter, vanilla extract and coconut sugar. Stir until the ingredients are combined and the mixture becomes sticky, about 3-4 minutes.
  • Line a 9×5-inch meatloaf pan with parchment paper, allowing the paper to hang over the edges of the pan for easy removal.
  • Spread the mixture from the saucepan into an even layer on the pan. Be sure to spread it into the corners as well.
  • Next, layer the pumpkin over the crust in an even layer.
  • Place in the fridge to set while you prepare the chocolate.
  • Make the chocolate by melting chocolate and coconut oil in a small saucepan over low heat.
  • Spread the chocolate into an even layer over the bars. Optional: sprinkle with sea salt and place extra chocolate chips on top, gently pressing into the chocolate so they set.
  • Place back in the fridge to set 1 hour.
  • Remove from fridge and lift the bars out of the pan with the parchment paper.
  • Place on a hard surface. Slice into 12 bars using a large knife and devour!

Enjoy ,


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