Thursday, October 18, 2012

Not Another Pumpkin Recipe

Hey Everyone....hope you still remember us. It's been non-stop craziness for the Feast team since our last post. I've been treading water at my new full-time job trying to get it all down-pat as fast as I can, while heading up the teacher training program over at Barre Bee Fit, and planning 3 massively awesome boot camps - oh and a November Sugar Detox! Scott has been pretty darn busy as well working away, studying for the CPA, and cheering on (the still undefeated!) Notre Dame Fighting Irish.

Basically, between workouts, study sessions, daytime jobs, and extracurricular commitments, we've been spread preeetty thin lately.

Somewhere in there, we got to watch my ROCK STAR BRO run a 3:41 marathon!

It was seriously so awesome to watch him complete such a challenging athletic feat...and to watch all the other runners as well!

Anyway, somewhere in the midst of all this craziness, a new pumpkin recipe was born. Let's face it, fall is CRAWLING with pumpkin recipes, and paleo pumpkin recipes as well....but guys....this one is REAL yummy and we highly recommend you make it immediately...because you will

Ladies and Gentleman, Amazing Readers of 3,2,1 Feast! May we introduce:

Pay no attention to the Tostitos in the background. They're not ours ;)
When you host a football viewing party, people bring stuff too 

The Choco Coco Pumpkin Bar
1 cup almond meal
1 cup unsweetened coconut flakes
1 cup pumpkin puree (you can add more to taste)
4 eggs
2-4 TBSP Honey (add more to desired sweetness)
4 tsp cinnamon
4 tsp baking powder
4 tsp vanilla extract
1/2 cup dark chocolate chips - We like Enjoy Life brand because they're dairy and soy free woo!
Organic Butter or Coconut Oil to grease 8x8 baking dish

1) Pre-heat oven to 350 degrees.
2) In a bowl, combine almond meal, coconut flakes, cinnamon, and baking powder
3) Add in pumpkin puree, eggs, honey and vanilla extract. Combine until you have uniform mixture
4) Add in chocolate chips and mix.
5) Pour batter into a greased 8x8 baking dish (We greased ours with organic butter, coconut oil is a fine choice as well) 
6) Bake for approx 30-40 minutes. Tooth pick test the center. When the toothpick comes out clean it's done :)

We just baked up our THIRD batch of these! Tomorrow, I'm going down to Indianapolis for the weekend to get my USA Weightlifting certification (Level 1 Sports Performance Coach here I come!)! I'm staying with some of Scott's friends so I'm bringing down this fresh batch as a major thank you!

Well, that's all for now. We hope you try out this delicious fall-inspired dessert and let us know what you think!

~Scott & Lina

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