Here we are with another nut-free treat that is completely school-lunch-friendly!!!
Instead of almond flour I used some ground sunflower seeds and coconut flour as the base for this sweet, chocolate chip-dotted dessert bar. Ground sunflower seeds make a great alternative to almond flour in just about any recipe, just be sure to use unsalted seeds.
As for the hidden butternut squash puree in this dessert bar – that part makes me smile 🙂 I always feel like a nutrition superhero when I get away with hiding vegetables in yummy treats! Here are a few of my other hidden-veggie classics:
- Zucchini Brownies: No one even suspects that zucchini is the secret ingredient that makes these brownies so moist and scrumptious!
- Chocolate Beet Muffins: These muffins taste more like cupcakes than muffins with sweet beets taking the place of refined sugar.
- Black Bean Brownies: This black bean recipe is healthier than most – you won’t find refined sugars or grains lurking in its chocolaty depths!
- Paleo Devil’s Food Cake: Here’s another sweet treat that uses the natural sweetness of beets!
- Sweet Potato Protein Muffins: These tasty muffins are hiding both sweet potato puree AND protein powder!
- Pumpkin Quinoa Cookies: Just right for a fall time snack – cookies with both pureed pumpkin and some protein-packed quinoa!
I used canned butternut squash, however feel free to sub in butternut squash puree from frozen or fresh butternut squash. Enjoy!
- 1 ½ cups unsalted, shelled sunflower seeds
- ¼ cup coconut flour
- ½ cup arrowroot starch
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon sea salt
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground allspice
- 2 ½ teaspoons baking powder
- 6 Tablespoons coconut oil, softened
- 2 Tablespoons coconut cream
- 1 ¼ cup coconut palm sugar
- 2 eggs
- 1 (15oz) can butternut squash
- 1 bag lily’s chocolate chips (stevia sweetened)
- ½ cup roasted, salted pepitas
- Preheat the oven to 375 degrees F. Lightly grease a 9×13 pan with coconut oil.
- Pulse the sunflower seeds in a food processor until a fine powder forms. Add the coconut flour, arrowroot starch, baking soda, cinnamon, sea salt, nutmeg, ground ginger, allspice and baking powder and pulse to combine.
- Using an electric mixer, beat the coconut oil together with the coconut cream and coconut palm sugar. Add the eggs, one at a time, mixing until combined. Add the can of butternut squash and mix until fully incorporated.
- Add the dry ingredients to the bowl using a ½ cup scoop, mixing after each addition.
- Fold in the chocolate chips and pepitas, saving a few tablespoons for garnish.
- Pour the batter into the prepared pan. Sprinkle with the reserved chocolate chips and pepitas. Bake for 10-15 minutes, until set in the middle. Cool completely before cutting. Enjoy!