Paleo Pumpkin Bars
Ingredients
The crust and crumble
-
2
cups
almond flour
-
¼
cup
tapioca flour
-
¼
cup
coconut sugar
-
½
tsp
cinnamon
-
½
tsp
baking soda
-
½
cup
coconut butter, softened
-
¼
cup
coconut oil, solid
The filling
-
1
can
pumpkin puree (15 oz can)
-
1½
cups
coconut milk
-
¾
cup
coconut sugar
-
2
tsp
pumpkin pie spice
-
1
tsp
cinnamon
-
1
tsp
vanilla
-
¼
tsp
ginger
-
a pinch
ground cloves
-
a pinch
sea salt
-
¼
cup
warm water
-
1
tbsp
gelatin
Instructions
- Soften the coconut butter in hot water.
- Preheat the oven to 350°F and line a square pan with parchment paper.
- Mix the crust/crumble ingredients (except coconut butter and oil) in a bowl.
- Add the coconut butter and oil, mixing until crumbly.
- Press about 2/3 of the mixture into the bottom of the pan and bake for 20 minutes.
- While the crust bakes, heat the filling ingredients (except water and gelatin) in a saucepan until warm.
- Combine warm water and gelatin in a bowl, whisking to dissolve, then add to the pumpkin mixture.
- Once the crust is done, layer the pumpkin filling on top and sprinkle the remaining crumble mixture.
- Bake for another 15 minutes, then cool and refrigerate to set before slicing.
Nutrition Facts (estimated)
Servings
9 squares
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
5g
Sodium
50mg
Cholesterol
0mg
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