Paleo Pumpkin Bars

I've had a can of pumpkin purée sitting in my cabinet since Thanksgiving 2012. I bought it with good intentions, but clearly failed. Until now! I decided to use it up before it expires (next month). 

*For the record, my husband does 99% of the cooking in our house (Praise God!) and I do 100% of the baking. Together, we can make a mean, full course meal.*

Here's what you'll need:

~1 cup pumpkin 

~3/4 c raw honey (melted)

~2 eggs

~1 tsp vanilla extract

~1/4 coconut oil (melted)

~1/4 arrowroot flour 

~1 cup (or just shy of 1 cup) coconut flour

~1 tsp baking powder

~1/2 tsp Himalayan pink sea salt

~1 1/2 tsp pumpkin pie spice

~cinnamon to sprinkle on top 

~cacao nibs or a couple chocolate chips to top it off (FYI: Nestle chocolate chips are not paleo approved. I'd go with the cacao nibs if you wana be a good girl-but I didn't have any on hand and we are currently snowed in!)

To bake: 

-preheat the oven to 350 degrees

-mix pumpkin, eggs, oil, vanilla, & honey until combined 

-in another bowl, mix the dry ingredients until combined 

-slowly incorporate the dry ingredients into the wet ingredients until well combined

-plop the mixture into a 8x8 or 9x9 whatever floats your boat and spread it out so it looks pretty

-top with cacao nibs and sprinkle with a little bit of cinnamon to taste

-bake 35-40 min (my oven took just about 35 min) until edges turn golden

Enjoy!!