Flourless pumpkin marshmallow peanut butter chocolate chip blondies
A fun way to enjoy pumpkin this fall as flourless pumpkin peanut butter chocolate chip blondies with a marshmallow and chocolate pumpkin topping. A soft gooey fabulous fall recipe that your whole family will love. This pumpkin blondie recipe is gluten-free, grain-free, dairy-free, and egg-free.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Ingredients
Scale
- 10 oz plantains, peeled (about 286 grams)
- 1/2 cup pumpkin (4 oz)
- 3 tablespoons maple syrup (2 1/4 oz)
- 3/4 cup peanut butter
- 1 tablespoon coconut oil
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- 1/2 cup chocolate chips
1 recipe of marshmallows
Chocolate topping
- 6 tablespoons cocoa
- 4 tablespoons pumpkin
- 2 tablespoons peanut butter
- a few drops of stevia, to taste
Instructions
To make blondies
- Pre heat oven to 350 degrees.
- Blend the plantain, pumpkin, peanut butter and maple syrup in blender until smooth.
- Then blend in the coconut oil, baking powder, baking soda and pumpkin pie spice.
- Hand stir in the chocolate chips.
- Pour into a greased 9 in square baking dish.
- Bake in about 30 minutes.
- While blondies cool make marshmallows
- Spread marshmallow onto cooled blondies.
- Set aside for an hour or two to let the marshmallow set.
- Make chocolate topping.
- Mix everything into a bowl.
- Add in warm water 1 tablespoon at a time until smooth and slightly runny.
- Carefully spread chocolate sauce over marshmallow.
- Slice and enjoy.
- Freeze extra slices.
Nutrition
- Serving Size: 12 slices