Pumpkin Chocolate Chip Bites

Let’s get rid of hanger once and for all!
Have you ever been so hungry that you over eat at dinner time or lunch time? Most of the time it’s becuase we are nto snacking well. I am definitely one to forget snacks all the time and then I eat my entire fridge for dinner.
In order to avoid hangry moments I present ot you my super quick and easy-to-make Pumpkin Chocolate Chip Bites using almond flour in a matter of minutes! I wanted to make something similar to granola bars but did not want to use the oven and I also wanted extra protein. These cookie dough-ish, granola bars but chilled, high-protein, low-glycemic and so delicious!
If you prefer a smoother (frozen cheesecake-like) texture try using skin-free slivered almonds. If you prefer a more grainy/granola/cookie-like texture like me, use almonds flour.
If you don’t have coconut oil feel free to use canola oil or avocado oil, both work great!
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Pumpkin Chocolate Chip Bites

  • Author: Anna Rios
  • Prep Time: 15
  • Cook Time: 40
  • Total Time: 55 minutes


  • 1 1/2 cup @natureseats Almond flour or skin-free slivered almonds
  • 2 Tbsp Oat Flour or Coconut flour
  • 3 Tbsp Maple Syrup
  • 2 Tbsp Coconut Oil
  • 1 tsp Vanilla Extract
  • 1/4 cup Pumpkin Puree
  • 1/4 tsp Nutmeg
  • 1/2 tsp Cinnamon
  • 1/4 cup Chocolate Chips


  • 1/4 cup Chocolate Chips
  • 1/4 cup Walnut Butter


  1. If using almonds: soak in hot water for an hour or in room temperature overnight. If using almond flour make sure to sift before using.
  2. Line a loaf pan with parchment paper or spray.
  3. Add almond flour, oat flour, cinnamon and nutmeg to mixing bowl and combine well. If using soaked almonds – add all ingredients besides chocolate chips to food processor and process well.
  4. After dry ingredients are combined well add wet ingredients and use a rubber spatula to make the dough. It should feel like slightly sticky dough. Fold in 1/4 cup chocolate chips.
  5. Mold dough into loaf pan. Pat down with hands and use back of flat spatula to flatten out and assure it is even. Freeze for 30 minutes.
  6. Add the walnut (or almond) butter to a microwave safe bowl and heat for 30 second increments while stirring in between until fully melted.
  7. After 30 minutes take loaf pan out of the freezer and cut dough into bite sized pieces or into whichever size you’d like.
  8. Drizzle the warm choco-nut butter on top and return to freezer for 10 minutes.
  9. Store in freezer. Defrost for 20 minutes before eating.


  • Serving Size: 12 bites

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