I love these sugar, dairy and gluten-free bars that taste like pumpkin pie. You can Dairy-free, paleo-friendly and tastes just like pumpkin pie! You can eat them plain or dress them up with a non-inflammation producing icing.
The Filling Ingredients:
- 2 ½ cups organic pumpkin pureed (canned or whole, baked and pureed)
- 2/3 cup canned full-fat organic coconut milk (or almond, hazel nut, sesame seed, flax milk)
- 4 pastured eggs, whisked
- 10 drops liquid monk fruit
- 2 tsp. pure vanilla extract
- 4 tsp. pumpkin pie spice mixture
- 1 tsp. fresh grated ginger root
- 1 tsp. baking soda
- ½ tsp. ground cardamom
- ¼ tsp. sea salt
The Topping Ingredients (optional):
- ½ cup coconut butter, melted
- ½ tsp. pumpkin pie spice mixture
- ½ tsp. fresh grated ginger root
- ½ cup raw organic pecans, finely chopped
The Crust Ingredients:
- 3 cups fine almond flour
- 1 cup raw organic pecans, finely chopped
- 1 TBSP. pumpkin pie spice mixture
- 1 tsp. baking soda
- Pinch of sea salt
- 6 Tbsp. organic ghee, melted
- 10 drops liquid monk fruit
- 2 tsp. pure vanilla extract
Directions:
- Preheat oven to 350ºF.
- Combine all of the dry ingredients for the crust in a bowl and mix until a dough forms.
- Line a 13×9 inch pan with parchment paper. Press the crust dough into the pan with fingers. Bake for 10 minutes in oven.
- Next stir all of the filling ingredients together in a medium bowl.
- Pour the filling into the pan with the cooled crust.
- Bake for 30 minutes until a knife inserted into the middle comes out clean.
- Allow the bars to cool for at least 20 minutes, or overnight, before serving.
For the topping: Melt the coconut butter on the stove top. Remove from the heat and add the spices, vanilla, and nuts. Stir and drizzle over the bars before serving.