Hazelnut Paleo Pumpkin Cake Bars
There’s something incredibly comforting about Hazelnut Paleo Pumpkin Cake Bars. Every fall, when the leaves change and the air turns crisp, I find myself yearning for the warm, spicy scent of pumpkin wafting through the kitchen. These cake bars are not just a dessert; they’re a celebration of all the seasonal flavors that make this time of year so special. I remember the first time I made them for a gathering of friends. As soon as I took them out of the oven, the rich aroma filled the room, and everyone couldn’t wait to grab a piece. They were a hit! Each bite is packed with the goodness of pumpkin and hazelnuts, making them a treat that feels both indulgent and wholesome.
These cake bars are perfect for any occasion, whether it’s a simple family gathering or a festive Thanksgiving feast. I often whip them up when I’m in the mood for something sweet that won’t completely derail my healthy eating goals. It’s amazing how a blend of natural ingredients can come together to create something so satisfying. Plus, they’re gluten-free and filled with nutrients, making them a guilt-free dessert option. If you’re looking to impress at your next gathering or simply want to snack on something delicious, look no further than these bars. They’re everything you want in a fall dessert and more!
Recipe Snapshot
40 mins
10 mins
30 mins
Medium
150 kcal
3 g
Keto, Paleo, Vegan
7 g
Oven, Baking Sheet, Frying Pan, Mixing Bowl, Chef’s Knife, Wooden Spoon
What Makes This Hazelnut Paleo Pumpkin Cake Bars Special
Flavorful and Nutritious
The combination of pumpkin and hazelnut flour makes these bars not only delicious but also packed with nutrients. The pumpkin adds moisture and a lovely sweetness, while the hazelnut flour contributes a unique nutty flavor that pairs beautifully with the warmth of spices.
Perfect Texture
One of the best parts about the Hazelnut Paleo Pumpkin Cake Bars is their texture. They’re wonderfully moist yet firm enough to hold their shape, making them easy to slice and serve. The addition of dairy-free chocolate chunks brings a delightful richness that elevates each bite.
Simple to Make
You don’t have to be a baking expert to whip up these bars. The recipe is straightforward, making it accessible for everyone. All you need are a few basic ingredients and some simple steps, which makes this a great option for beginners.
Fall’s Favorite Ingredients
This recipe embraces the flavors of fall with ingredients like pumpkin pie spice and cinnamon. These spices not only add warmth but also evoke the nostalgia of seasonal gatherings and cozy evenings at home.
Versatile Treat
Whether you’re looking for a midday snack or a dessert to share, these bars fit the bill perfectly. They can be enjoyed warm or at room temperature, and they pair wonderfully with coffee or tea.
Great for Meal Prep
These bars are fantastic for meal prep! You can easily make a batch ahead of time and enjoy them throughout the week. They store well in the fridge, ensuring you always have a wholesome treat on hand.
Hazelnut Paleo Pumpkin Cake Bars Shopping List
When it comes to creating the perfect Hazelnut Paleo Pumpkin Cake Bars, the quality of your ingredients is essential. Each component plays a crucial role in achieving that delicious harmony of flavors. The star, of course, is the canned pumpkin purée, which provides moisture and that signature autumn flavor. Coconut sugar offers a natural sweetness that complements the spices beautifully. And the unique combination of hazelnut flour and coconut flour gives the bars their delightful texture. Let’s look at the ingredients you’ll need:
- Canned pumpkin purée: 2/3 cup – This is the star ingredient that lends moisture and flavor.
- Coconut sugar: 2/3 cup – A natural sweetener that pairs well with pumpkin.
- Egg: 1 – Binds the ingredients together.
- Egg yolk: 1 – Adds richness to the batter.
- Vanilla bean extract: 1/2 tablespoon – For a hint of sweetness and depth.
- Hazelnut flour: 1 cup (85g) – Provides a unique nutty flavor.
- Coconut flour: 2 tablespoons (13g) – Adds fiber and helps absorb moisture.
- Pumpkin pie spice: 2 1/2 teaspoons – A blend of spices that brings warmth.
- Ground cinnamon: 1 teaspoon – Enhances the flavor profile.
- Baking powder: 3/4 teaspoon – Helps the bars rise.
- Baking soda: 1/2 teaspoon – Adds lift and lightness.
- Sea salt: 1/4 teaspoon – Balances the sweetness.
- Dairy-free chocolate chunks: 6 tablespoons, divided – For a delicious chocolatey touch.
Preparation Steps for Hazelnut Paleo Pumpkin Cake Bars
Making Hazelnut Paleo Pumpkin Cake Bars is an enjoyable and straightforward process. You’ll start by preheating your oven and preparing your baking pan, and then it’s all about mixing the right ingredients. Follow these steps to create your delicious bars.
- Preheat your oven to 350°F (175°C). To ensure even baking, it’s essential to have your oven hot and ready before you place the bars inside. This initial step sets the stage for perfectly baked cake bars.
- Line the bottom of an 8 x 8-inch baking pan with parchment paper, and lightly grease the sides with coconut oil. This prevents the bars from sticking and makes it easier to lift them out once cooled.
- In a large bowl, use an electric hand mixer to beat together the canned pumpkin purée and coconut sugar until fully combined. The mixture should be smooth and homogenous. It’s important to scrape down the sides of the bowl to ensure every bit of pumpkin is mixed well.
- Add the egg, egg yolk, and vanilla bean extract to the bowl. Beat this mixture again until it becomes smooth and creamy. The egg yolk adds richness, so don’t skip this step!
- Add the hazelnut flour, coconut flour, pumpkin pie spice, ground cinnamon, baking powder, baking soda, and sea salt to the wet ingredients. Stir everything together until well combined. Make sure there are no dry patches, and the batter should start to thicken.
- Fold in 1/4 cup of the dairy-free chocolate chunks. This gives your bars delightful chocolatey bits. Let the batter rest for 5 minutes so the coconut flour can absorb some moisture.
- Transfer the batter into the prepared pan and spread it out evenly. Use a spatula to ensure it reaches the corners and is level. This helps achieve an even bake.
- Sprinkle the remaining dairy-free chocolate chunks on top, pressing them lightly into the batter. This not only adds visual appeal but also a delicious chocolatey layer on top.
- Place the pan in the preheated oven and bake for about 30 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean. Keep an eye on the edges; they should be firm but not burnt.
- Let the bars cool completely in the pan before slicing into squares. Cooling is crucial for the bars to set properly, making them easier to slice without falling apart. Once cooled, slice, serve, and enjoy!
Things Worth Knowing
- Be patient while mixing: Make sure to fully combine your wet ingredients before adding dry ones to achieve the right texture.
- Check your oven temperature: Ovens can vary, so consider using an oven thermometer to ensure accuracy.
- Proper cooling: Allow the bars to cool completely for the best texture and ease of slicing.
- Ingredient freshness: Use fresh canned pumpkin and spices for the best flavor.
Change It Up
If you’re looking to personalize your Hazelnut Paleo Pumpkin Cake Bars, here are some tips to help you mix things up a bit. You can enjoy this recipe in various ways!
- Storage: Store leftover bars in an airtight container in the refrigerator for up to a week to maintain freshness.
- Freezing: These bars freeze well! Wrap them individually in plastic wrap, then place them in a freezer-safe bag for up to three months.
- Pairing: Serve these bars with a dollop of coconut whipped cream or a scoop of dairy-free ice cream for an indulgent dessert.
- Flavor variations: Try adding chopped nuts or swapping in different spices like nutmeg for a unique twist.
- Serving occasion: These bars are perfect for Thanksgiving gatherings, cozy family dinners, or even as a treat during autumn picnics.
How to Serve Hazelnut Paleo Pumpkin Cake Bars
When it comes to serving your Hazelnut Paleo Pumpkin Cake Bars, the options are endless! Here’s how to make the most out of these delicious treats:
- As a sweet treat: Enjoy the bars as a delightful afternoon snack with your tea or coffee.
- For dessert: Serve them warm with a scoop of dairy-free ice cream or a dollop of coconut yogurt for a comforting dessert.
- Holiday gatherings: They make an excellent addition to your Thanksgiving dessert table, appealing to both gluten-free and paleo eaters.
- Breakfast option: Crumble the bars over a bowl of oatmeal for a delicious breakfast or snack.
- Seasonal pairing: Pair them with spiced chai tea or hot apple cider to complement the fall flavors.
FAQ
Conclusion
These Hazelnut Paleo Pumpkin Cake Bars truly capture the essence of fall with their warm flavors and comforting texture. They’re not just a dessert, but a delightful treat that can be enjoyed at any time of the day. I encourage you to give this recipe a try; you won’t be disappointed. With the right blend of wholesome ingredients, each bar delivers a perfect balance of sweetness and richness. Enjoy making and sharing them with friends and family!
Hazelnut Paleo Pumpkin Cake Bars
Ingredients
Equipment
Method
- Preheat your oven to 350°F. Line the bottom of an 8 x 8-inch baking pan with parchment paper, and lightly grease the sides with coconut oil.
- In a large bowl, use an electric hand mixer to beat together the pumpkin purée and coconut sugar until fully combined. Add the egg, egg yolk, and vanilla extract, and beat again until the mixture is smooth. Be sure to scrape down the sides of the bowl as needed.
- Add the hazelnut flour, coconut flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and sea salt to the wet ingredients. Stir everything together until well combined.
- Fold in 1/4 cup of the dairy-free chocolate chunks. Let the batter rest for 5 minutes to allow the coconut flour to absorb some moisture.
- Transfer the batter into the prepared pan and spread it out evenly. Sprinkle the remaining chocolate chunks on top, pressing them lightly into the batter.
- Place the pan in the preheated oven and bake for about 30 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.
- Let the bars cool completely in the pan before slicing into squares. Once cooled, slice, serve, and enjoy!
Notes
- Storage: Store leftover bars in an airtight container in the refrigerator for up to a week to maintain freshness.
- Freezing: These bars freeze well! Wrap them individually in plastic wrap, then place them in a freezer-safe bag for up to three months.
- Pairing: Serve these bars with a dollop of coconut whipped cream or a scoop of dairy-free ice cream for an indulgent dessert.
- Flavor variations: Try adding chopped nuts or swapping in different spices like nutmeg for a unique twist.
- Serving occasion: These bars are perfect for Thanksgiving gatherings, cozy family dinners, or even as a treat during autumn picnics.
