- 1/2 cup cassava flour
- 2 cups nut butter of your choice
- 1/2 cup organic maple syrup
- 1 cup pumpkin puree
For the chocolate frosting
- 1 serving Paleo chocolate frosting of choice
Line a large 8 x 8-inch baking pan with parchment paper and set aside.
In a large mixing bowl, add your dry ingredients and mix well. In a microwave safe bowl or stove top, combine your nut butter with sticky sweetener and melt until combined. Pour wet mixture into the dry mixture and mix until thick and crumbly. Add pumpkin puree, starting with half a cup first. If still too crumbly, add up to an extra half-cup. Batter should be thick. Transfer to lined baking pan and refrigerate. Once cool, top with optional chocolate frosting before cutting into bars.