My mother is a master of disguise. Sure, she looks innocent enough, but underneath it all she is one of the most cunning women I know.
From beans and sprouts in her homemade bread, chick peas in her smoothies, the extent to which she snuck healthy food into our favorite treats, my siblings and I will never know. She was always devising new ways to get us to eat healthy things. I guess I inherited something from her after all. So in honor of the queen of nutrition camouflage herself, I give you…
Chocolate Chunk Pumpkin Bars with Orange Whipped Cream
Chocolate Chunk Pumpkin Bars
- 2.5 cups whole wheat pastry flour
- 3 teaspoons baking powder
- 2 heaping teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1 teaspoon salt
- 1/4 cup butter
- 1/2 cup honey
- 1 tablespoon agave nectar
- 1 can pumpkin puree (about 2 cups)
- 1.5 cups carrots
- Dark chocolate chunks or chips
Mix all of your dry ingredients together. Then blend the honey, agave nectar, butter, pumpkin puree, and carrots. (hold the chocolate chunks until the end)
Once it becomes a nice puree add it into your dry ingredients, then mix in the chocolate chunks.
Spread the batter into an oiled casserole dish or separate into muffin tins. Bake at 350 for about 15 minutes until baked through.
While your pumpkin bars are baking, you can make your orange whipped cream!
- 1 can chilled coconut milk
- 1 teaspoon cinnamon
- 1/2 teaspoon vanilla
- 1 teaspoon agave nectar (add a little more if it’s not sweet enough)
- Carrots (add until you’ve achieved desired shade of orange)
Blend all ingredients until smooth. The carrots can give the cream a gritty texture, just keep blending until that goes away.
The cream won’t be quite as thick as whipped cream at first, but if you let it chill in the fridge it will thicken right up.
These pumpkin bars and orange whipped cream come together for a wonderful fall treat. Perfect for Halloween or anytime!
My mom will be so proud.
~Elesha, a skinnyfat girl