Fluffy and moist homemade sugar free pumpkin hazelnut bars topped with creamy dark chocolate and almonds flakes – like my best friend would also say to you “the kind of dessert too fit for me!” :)

I have many good friends back home but Lucia, my oldest best friend (we know each other since we were 5 years old) is the one who gets the first pictures of my “creations”. And I send them to her because I appreciate very much her sincerity and the funny comments I get to hear every single time.

For instance, yesterday evening after I baked my first pumpkin bars ever (a big event in my life, right?! ), I quickly sent her a picture of it, so eager to find out what does she think about the ingredients, how does it look, should I post it or not – the normal kinds of questions.

Her answer goes like that : “You have truly become a great cook, but you know that a real dessert for me must have sugar and all-purpose flower. This bar of yours is too fit for my taste!” :)



For instance, yesterday evening after I baked my first pumpkin bars ever (a big event in my life, right?! ), I quickly sent her a picture of it, so eager to find out what does she think about the ingredients, how does it look, should I post it or not – the normal kinds of questions.

Her answer goes like that : “You have truly become a great cook, but you know that a real dessert for me must have sugar and all-purpose flower. This bar of yours is too fit for my taste!” :)

Those were my best friend’s words and I enjoyed every single one of them as I couldn’t describe it better myself. In other words, my pumpkin bar is a fit and very light version of any pumpkin cake you might have stumbled upon.

However, regardless of your dessert preferences, you should really give it a try! What’s the worse than can happen?! :)



To lighten up my usual bar recipe, I used melted coconut oil as the fat is necessary for the moisture and taste – let’s face it. Bold in flavor, sweet and moist in consistency (it goes even better if you add some coconut/almond milk when blended), the roasted pumpkin brought an extra moisture and sweetness to the bars.

Instead of sugar, I used only a few tablespoons of maple syrup and melted dark chocolate in order to keep the bars as sweet as possible for such a fit and healthy version. If you like your bars extra sweet, then feel free to use extra maple syrup on top when you serve them.

I did not use only rolled oats as I craved the other day for a a light, moist and airy texture for a change in my repertoire. I guess I have a thing for healthy bars and desserts…lucky me, right?! :)

Get ready for the big mess in your kitchen. And it also requires some time, but hey, you can’t have them all.

The serving options are endless as it’s such a healthy bite. You can crumble one bar over Greek yoghurt for breakfast, enjoy it along your afternoon cup of coffee or go wild and serve it with vanilla ice-cream – only if you workout that day! :) You can do as you wish, of course, I am just a FREAK when it comes to additional sugary stuff.



From my recipe for today you get approximately 12 moderately sized squares, but you can simply double or triple the quantity if you have a big family or a party coming up. My boyfriend and I try to get as fit as possible at the moment, so therefore I chose to go for such a tiny (9×9) tray.

If you want my other crunchy bar recipe made only out of rolled oats, here is my Crunchy Energy Bar recipe.

Print Sugar-free Pumpkin, Coconut and Chocolate Bars Prep time: 20 mins Cook time: 30 mins Total time: 50 mins Ingredients DRY INGREDIENTS

2 cups fine rolled oats (I use the gluten-free ones)

½ almond flour

½ coconut flour

¼ cup hazelnuts, roughly chopped

2 tbsp sesame seeds

1 tsp baking powder

1 tsp baking soda

1 pinch sea salt

WET INGREDIENTS

750 g of pumpkin, roasted and made puree in the blender

2 teaspoons of coconut oil, melted

5 tsp of coconut milk

2 eggs

5 tbsp maple syrup

6 squares of dark chocolate (I used 81% cacao)

1 cup (250 ml) almond milk

a handful of almonds flakes Instructions Preheat the oven to 250°C (~480°F) and line a large baking tray with non-stick baking paper. Cut the pumpkin and place the halves in a single layer on the tray (don’t try to peel it beforehand because it’s very difficult). Roast for about 20 minutes or until golden and tender. The pumpkin is ready when the skin gets slightly browned (I would recommend poking it with a fork to see if it’s softened). Remove it from the oven, set aside to cool for a couple of minutes and spoon out the flesh and puree in a blender. Add a splash of coconut oil (or almond oil) for a smoother texture when you blend it. Set aside. Meanwhile, in a large bowl, mix all the dry ingredients (oats, the two types of flour, hazelnuts, sesame seeds, salt and baking powder & soda) together. Set aside. In a small bowl, whisk the eggs, honey, and pumpkin puree until combined. Add the milk, the melted coconut oil and slowly pour the wet ingredients over the dry ingredients and mix them thoroughly. Quickly melt the dark chocolate over low heat and stir in occasionally until the chocolate is melted and smooth, for about 2 minutes. Then line a 9x9 baking tray with non-stick parchment paper or spray with nonstick spray and place the mixture into it and sprinkle with melted chocolate and almonds flakes over it. Bake for 30 minutes or until a toothpick inserted in the center comes out clean - that’s the golden rule. I sometimes check whatever I bake with a fork because I also get to taste it. Allow it to cool down and cut it as you wish. The bars can be refrigerated up to one week. Notes In case you don't use/find to buy coconut milk, get creative and use your favorite choice. I haven't tried it with normal milk, but I guess it should work very well.



Did you make this pancakes recipe? Tag @cookitfit on Instagram or leave a comment here. I’d love to see! :-) Wordpress Recipe Plugin by EasyRecipe 3.5.3208

Stay healthy & be happy!

Xoxo Cris