White chocolate lovers rejoice! These cranberry white chocolate pumpkin bars taste like a blondie and are super easy to make! Gluten free, full of fiber, and great for dessert or snacking!
My husband’s (aka Kiwi Cotter) favorite candy of all time is white chocolate, the milk bar brand from New Zealand to be exact. And every time we head into off season, he gets a care package from his “mum” with white chocolate included. Full proof on his instagram feed!
I’d say chocolate is a pretty good way to end the season and start a rest season, yes?
Well, I like to keep that little ritual going but also add in my “healthified” and “gluten free” version to keep the body recovering well and not over stimulated by sugar. Yes, it is do-able! All you have to do adjust a few things and add a few ingredients to make that treat stretch further.
Use real food, natural sugars, maybe a little protein, and healthy fats to round it out! Which is what these are. My “off season” Holiday Bars!
What’s in them? Pumpkin, Cranberry, and White chocolate chips for one. But then you’ll also see I also added in almond/coconut milk and even tiger nut flour, which is a resistant starch and great for the gut flora (thank you Lucie for getting me hooked).
I tricked you didn’t I? Shhh… don’t tell the others. You can have your white chocolate bars, and it still be GOOD for you!
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Ingredients
- Ingredients:
- 1 1/2 cups GF flour or Oat Flour
- 1/2 cup Vanilla protein powder
- 1/3 cup tigernut flour or almond meal/coconut flour
- 1/3 cup pumpkin
- 1 tsp vanilla extract
- 1 tbsp cinnamon
- 1 cup coconut or almond milk
- 1/2 tbsp baking powder
- 1/3 cup dried cranberries
- 1/3 cup white chocolate chips
- dash of salt
- Optional - 1/4 cup baking stevia, brown sugar, or xylitol sugar for extra sweetness.
- 2 tbsp coconut butter (I used sweet spreads white chocolate flavor)
- Note: I've also made these with 2 cups Buttermilk Flapjacked Batter versus the flour and protein combined. It ROCKED!
Instructions
- Combine your dry ingredients first. Then mix in your pumpkin, milk, and extracts until batter is smooth. pour into 9x9 baking dish (greased) and bake at 350F for 25-30 minutes or until lightly brown on top and center is baked through. If you want them fluffier, I would add in an egg instead of the coconut butter.
- Makes 8-12 bars
Well, what do you think? Would these satisfy your sweet tooth? Hope so!
White Chocolate, yay or nay?
p.s. If you need the dairy free version of white chocolate, I heard these were good!
Cheers,
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p.s. I’ve extended the LARABAR giveaway till Friday. Go enter! YAY!
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