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.
I used canned butternut squash, however feel free to sub in butternut squash puree from frozen or fresh butternut squash. Enjoy!
1½ 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
2½ teaspoons baking powder
6 tablespoons coconut oil, softened
2 tablespoons coconut cream
1¼ cups coconut palm sugar
1 can (15oz) 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!