One of my best girlfriends and I get together every Thursday night for a Grey’s Anatomy viewing party. It’s one of the only TV shows we both still follow, so it’s kind of a big deal for us. We laugh, we cry, we drink wine, and we eat lots of food. BTW…Did anyone else see last week’s season premier?! I can’t wait to see what happens tonight! My gut still thinks that Meredith and Alex will end up together in the end. I mean, they are each other’s ‘person’! Just you wait and see!
Each week, we choose a theme for the night, so last week we decided on a Fall theme. Complete with slow cooked pulled chicken, salad, and Shipyard Pumpkinhead beer (with a sugar rim!). I volunteered to bring dessert, which worked out perfectly because I was planning on making a Beckah’s Bangin’ Butter Almond Butter dessert anyway! Since I’m doing the Whole Life Challenge, I figured whatever I made would be somewhat of a ‘cheat’, but I also wanted to make it as healthy as possible. I found this great recipe for Flourless Pumpkin Almond Butter Bars on Ambitious Kitchen and knew it would be the perfect Fall dessert for our viewing party!
And they did not disappoint! These bars are the perfect snack for those of us craving any and everything pumpkin. And it’s no secret that PSL season has begun. These days, you don’t have to scroll too far down your Insta feed to find a pic of your friend’s latest trip to the pumpkin patch or apple orchard.
The mix of flavors is really well balanced – between the pumpkin, coconut, almond butter, and chocolate chips – not one ingredient overpowers the other, and that’s what I loved about them. I’ll definitely be making these again when pumpkin cravings set back in.
Here’s what you’ll need to make these delicious Pumpkin Almond Butter Bars:
1/2 cup Beckah’s Bangin’ Butter Almond Butter (I used the coconut flavor)
1/2 cup pumpkin puree
1/4 cup pure maple syrup
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/8 teaspoon ginger
1/8 teaspoon nutmeg
pinch of cloves
1/2 cup unsweetened coconut flakes
3 oz of dark chocolate chips
Preheat oven to 350 degrees and spray an 8X8 inch baking pan with cooking spray.
In a medium sized bowl, mix together all ingredients, except the coconut and chocolate chips.
Once all of the ingredients are combined, fold the coconut and chocolate chips into the mixture.
Pour the mixture into the pan and top with a little more of the coconut flakes.
Bake for 20 minutes or until the edges become golden brown in color.
Remove from the oven and place on cooling rack. Once cool, cut into squares and enjoy!
Don’t forget about the September giveaway!
Each week during the month of September, I’ll be posting recipes using Beckah’s Bangin’ Butter (like this one) and YOU will have a chance to win a jar of each of the BBB flavors! To win, all you have to do is share this post with your friends on Facebook, making sure to tag me (Fittestah) and Beckah’s Bangin’ Butter. Every time you share, you’ll be entered to win. We’ll select the lucky winner on October 1st.
Check out the other recipes posted earlier this month using Beckah’s Bangin’ Butter.
Breakfast: 5 Ingredient Almond Butter Banana Pancakes
Lunch: Asian Inspired Salad with Spicy Almond Butter Dressing
Dinner: Almond Butter Crusted Chicken with Summer Vegetables & Cauliflower Rice
Beckah’s Bangin Butter is a vegan, Paleo jar of almond butter. It has zero-sugar, gluten free, and is packed with protein. Each jar is made fresh and ready to eat and can be stored just about anywhere. It is the perfect partner to fruits, veggies, marinades, baking, smoothies, and many more. You can purchase online at beckahsbanginbutter.com or visit the Beverly Farmers’ Market every Monday from 3-7 PM located at Veteran’s Memorial Park.