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To make these no-bake chocolate chip pumpkin bars, you will need: - 1 cup rolled oats - 1 cup almond flour - 1/2 cup natural almond butter (or peanut butter) - 1/2 cup pure maple syrup - 1 teaspoon vanilla extract - 1 cup canned pumpkin puree - 1 teaspoon pumpkin pie spice - 1/2 teaspoon cinnamon - 1/4 teaspoon salt - 1/2 cup dark chocolate chips (dairy-free if desired) If you need to adjust the recipe, here are some great swaps: - Instead of almond flour, use oat flour or whole wheat flour. - For nut allergies, try sunflower seed butter in place of almond butter. - Use honey or agave syrup instead of maple syrup for sweetness. - Pumpkin pie spice can be replaced with a mix of nutmeg and ginger. - For a sweeter taste, add an extra tablespoon of chocolate chips. These bars are not just tasty; they are also nutritious. Here’s a quick look at the health benefits: - Calories: About 180 per bar. - Protein: Contains healthy proteins from nut butter and oats. - Fiber: High in fiber from oats and pumpkin, aiding digestion. - Healthy Fats: Offers good fats from almond butter and dark chocolate. - Vitamins: Packed with vitamins A and C from pumpkin. These ingredients and their alternatives make these bars both easy to make and fun to customize. Enjoy creating your own version! Start by gathering your dry ingredients. In a large bowl, mix together: - 1 cup rolled oats - 1 cup almond flour - 1 teaspoon pumpkin pie spice - 1/2 teaspoon cinnamon - 1/4 teaspoon salt Stir these well until everything is combined. This step is key for flavor and texture. Next, take another bowl for the wet ingredients. Whisk together: - 1/2 cup natural almond butter (or peanut butter) - 1/2 cup pure maple syrup - 1 teaspoon vanilla extract Make sure this mixture is smooth and creamy. Then, add in: - 1 cup canned pumpkin puree Mix until everything is fully combined. This will add moisture and richness to your bars. Now, it's time to combine the two mixtures. Gradually add the dry mixture to the wet mixture. Stir until everything is well mixed. The batter should feel thick and sticky. Fold in: - 1/2 cup dark chocolate chips Spread the mixture in an 8x8-inch baking dish lined with parchment paper. Press it down evenly with your hands or a spatula. This helps the bars hold together better. Refrigerate the bars for 2-3 hours until they are firm. Once set, lift them out using the parchment paper and cut them into squares. Enjoy your tasty treat! To cut the bars easily, chill them well. After pressing the mixture into the baking dish, refrigerate for at least 2-3 hours. This helps the bars become firm. Use a sharp knife for clean cuts. Wipe the knife between cuts to keep edges neat. Store your bars in an airtight container. Keep them in the fridge for fresh taste. If you want to save them longer, freeze them. Wrap each bar in plastic wrap. Then place them in a freezer bag. They can last up to three months in the freezer. Serve the bars cold or at room temperature. For a fun touch, drizzle melted chocolate on top. You can also sprinkle more chocolate chips for added sweetness. Pair these bars with a scoop of vanilla ice cream for a tasty dessert. Enjoy them with a warm drink for a cozy treat! {{image_2}} You can swap almond flour for other flours. Use oat flour or coconut flour. Each will change the taste and texture a bit. If you need a nut-free option, try sunflower seed flour. Just remember, the bars may differ in flavor and consistency. Want to jazz up your bars? You can mix in nuts or seeds. Chopped pecans or walnuts add a nice crunch. For a sweeter touch, add dried fruits like cranberries or raisins. You can also sprinkle some sea salt on top for a sweet-salty combo. If you like spice, try adding ginger or nutmeg for extra warmth. This recipe is almost vegan, but you need to swap the honey. Use maple syrup or agave nectar as a sweetener. For a gluten-free version, ensure your oats are certified gluten-free. This way, everyone can enjoy these tasty bars. They remain rich in flavor and still easy to make. Store your no-bake chocolate chip pumpkin bars in the fridge. Use an airtight container for best results. This keeps them fresh and tasty. The cold also helps the bars stay firm. If you have leftovers, don’t worry! They will stay good for a while. You can freeze these bars if you need to save some for later. Cut them into squares first. Wrap each square tightly in plastic wrap. Put the wrapped bars in a freezer-safe bag or container. They can last up to three months in the freezer. When you want to eat them, just thaw in the fridge overnight. These bars last about a week in the fridge. Make sure to check for any changes in smell or texture. If they smell off or look funny, it’s best to toss them. Keeping them in the fridge helps keep them safe to eat longer. Enjoy the yummy taste of pumpkin and chocolate for days! Yes, you can use other nut butters. Peanut butter works well too. You might also try cashew butter or sunflower seed butter. Each will add its special taste. Just ensure the nut butter is smooth for best results. These bars can last up to one week in the fridge. Store them in an airtight container. If you want them to last longer, freeze them. They will keep well for up to three months when frozen. Absolutely! These bars are perfect for making ahead. You can whip them up a day or two before serving. Just let them chill in the fridge until firm. This saves time when you need a quick treat. If you don’t have pumpkin puree, use mashed bananas or applesauce. Both will keep the bars moist. You can also try butternut squash puree for a similar flavor. Just be sure to adjust spices to match the new ingredient. You learned about the main ingredients to make tasty no-bake bars. We went through step-by-step instructions to prepare them right. The tips and tricks help you cut bars easily and store them well. You also explored variations to customize your bars with different flavors. Remember, making these bars should be fun and easy. Feel free to play with the ingredients to match your taste. Enjoy your delicious creations!

No-Bake Chocolate Chip Pumpkin Bars

Indulge in the ultimate fall treat with these No-Bake Chocolate Chip Pumpkin Bars! Combining wholesome ingredients like rolled oats, almond flour, and pumpkin, these delicious bars are not only easy to make but also packed with flavor. In just 15 minutes of prep, you can create a tasty dessert that’s perfect for satisfying your sweet tooth. Dive into the recipe and enjoy these delightful pumpkin bars today!
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Ingredients
  

1 cup rolled oats

1 cup almond flour

1/2 cup natural almond butter (or peanut butter)

1/2 cup pure maple syrup

1 teaspoon vanilla extract

1 cup canned pumpkin puree

1 teaspoon pumpkin pie spice

1/2 teaspoon cinnamon

1/4 teaspoon salt

1/2 cup dark chocolate chips (dairy-free if desired)

Instructions
 

In a large mixing bowl, combine the rolled oats, almond flour, pumpkin pie spice, cinnamon, and salt. Mix well.

    In another bowl, whisk together the almond butter, maple syrup, and vanilla extract until smooth and creamy.

      Add the canned pumpkin puree to the almond butter mixture and mix until fully combined.

        Gradually add the dry oat mixture into the wet mixture, stirring until everything is well incorporated. The mixture should be thick and sticky.

          Fold in the dark chocolate chips, ensuring they are evenly distributed throughout the mixture.

            Line an 8x8-inch baking dish with parchment paper, allowing some overhang for easy removal. Transfer the mixture to the prepared dish and press it down evenly.

              Refrigerate the bars for at least 2-3 hours, or until firm.

                Once set, lift the mixture out of the pan using the parchment overhang and cut into bars or squares.

                  Prep Time: 15 minutes | Total Time: 2 hours 15 minutes | Servings: 12 bars

                    - Presentation Tips: Drizzle with a bit of melted chocolate or sprinkle some additional chocolate chips on top before serving. Store in the refrigerator in an airtight container for optimal freshness.