Pumpkin Pie Bars
Ingredients
The crust
-
1½
cups
nuts (1 cup pecans, ½ cup cashews)
-
½
cup
almond flour
-
2
tbsp
grass-fed butter or ghee (or coconut oil for dairy free)
-
2
tbsp
honey
-
1
tbsp
molasses
-
½
tsp
vanilla
-
pinch
salt
The pumpkin pie filling
-
⅓
cup
almond flour
-
1
tsp
pumpkin pie spice
-
1
tsp
cinnamon
-
pinch
salt
-
1
large
egg (whisked)
-
½
cup
pumpkin puree
-
¼
cup
pure maple syrup
-
¼
cup
coconut or nut milk (cashew milk recommended)
-
2
tbsp
grass-fed butter or ghee (melted)
-
1
tsp
vanilla
-
½
tsp
baking soda
-
1
tsp
apple cider vinegar
Instructions
- Preheat the oven to 350°F and line a baking dish with parchment paper.
- In a food processor, pulse the nuts and almond flour until fine in texture.
- Combine the nuts and almond flour with the remaining crust ingredients in a mixing bowl.
- Press the crust mixture into the lined baking dish evenly and set aside.
- In a separate bowl, whisk together almond flour and spices for the filling.
- Whisk the egg in another bowl, then add the wet ingredients and mix until smooth.
- Gradually add the dry ingredients to the wet mixture, whisking until combined.
- Add baking soda and apple cider vinegar to the mixture, which will fizz, then stir in.
- Pour the pumpkin pie filling over the crust in the baking dish.
- Bake for about 45 minutes, or until a toothpick comes out clean.
- Allow the bars to cool completely before cutting them into squares.
Nutrition Facts (estimated)
Servings
16 bars
Calories
250
Total fat
15g
Total carbohydrates
25g
Total protein
6g
Sodium
50mg
Cholesterol
30mg
You might also like