Paleo Pumpkin Pie Bars
Ingredients
The crust
-
1½
cups
almond flour
-
½
cup
pecans, finely chopped
-
2
tsp
pumpkin pie spice
-
¼
tsp
baking soda
-
a pinch
sea salt
-
3
Tbsp
unrefined coconut oil, melted
-
¼
cup
pure maple syrup
-
1
tsp
pure vanilla extract
The filling
-
1¼
cups
pumpkin puree
-
⅓
cup
canned full-fat coconut milk
-
2
whole
eggs, whisked
-
¼
cup
pure maple syrup
-
1
tsp
pure vanilla extract
-
2
tsp
pumpkin pie spice
-
½
tsp
baking soda
-
⅛
tsp
sea salt
The topping (optional)
-
¼
cup
coconut butter, melted
-
¼
tsp
pumpkin pie spice
-
¼
cup
pecans, chopped
Instructions
- 1. Preheat the oven to 350ºF.
- 2. In a small bowl, mix all crust ingredients until a dough forms.
- 3. Line a 9×9-inch pan with parchment paper and press the dough into the pan.
- 4. Bake the crust for 10 minutes.
- 5. In a medium bowl, combine the filling ingredients and stir until smooth.
- 6. After the crust has cooled slightly, spread the filling evenly over it.
- 7. Bake for 25-30 minutes until a toothpick comes out clean.
- 8. Allow the bars to cool for 20 minutes or overnight for best results.
- 9. Melt the coconut butter in a saucepan until smooth.
- 10. Remove the bars from the pan using the parchment, drizzle with coconut butter, and top with chopped pecans and pumpkin pie spice.
- 11. Cut into 16 squares.
Nutrition Facts (estimated)
Servings
16 squares
Calories
140
Total fat
11g
Total carbohydrates
9g
Total protein
2g
Sodium
90mg
Cholesterol
0mg
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