CHOCOLATE PUMPKIN BARS

Made in mind for: Michelle Lazar

1 C white rice flour
½ C brown rice flour
½ C gluten free oat flour
1 TBS pumpkin pie spice (can substitute 1.5 tsp cinnamon, ¾ tsp ginger, ½ tsp nutmeg, ½ tsp allspice and ½ tsp cloves)
1 tsp baking soda
½ tsp salt
½ tsp xanthan gum

1 C Earth Balance (2 sticks), softened
½ C packed brown sugar
½ C raw honey
1 egg
2 tsp gluten free vanilla extract
1 C organic pumpkin puree
2 C chocolate chips (Enjoy Life brand are great)

ICING:
4 oz coconut milk, from can
4 oz bittersweet chocolate, chopped

Preheat oven to 350 degrees. Line a 9”x13” glass baking dish with parchment paper and spray with pan spray.

Whisk together all dry ingredients and set aside. In standing mixer cream Earth Balance, brown sugar and honey until light and fluffy. Add egg and vanilla and beat until incorporated. Add pumpkin puree, mixture will begin to look curdled, this is okay! In three different additions, add dry mixture to wet. Mix on low speed until incorporated.

Remove bowl from mixer. By hand fold in the chocolate chips. Spread into 9”x13” pan and bake for 35-40 minutes until golden brown and inserted toothpick removes clean or with just a few crumbs.

Remove from heat and cool. While cooling, heat coconut milk in saucepan until boiling. Pour milk over chopped bittersweet chocolate. Let rest for 1 minute and then whisk until milk is fully incorporated into the chocolate. Spread in an even layer over the baked pumpkin bars. Let cool at room temperature for a soft icing, or in the refrigerator for a harder icing.