Pumpkin anything is synonymous with Fall, right? Try these delicious dessert bars from @bakeritablog. Low in sugar, dairy-free, and gluten-free! A big thumbs up from us. Enjoy!
Ingredients
FOR THE CRUST
- 1 cup blanched almond flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- ⅓ cup coconut oil, softened
- 2 tablespoons creamy almond butter
- ⅓ cup coconut sugar
- 1 cup gluten-free rolled oats
- ½ cup pecans, chopped
FOR THE FILLING
- ¾ cup (183 grams) organic pumpkin puree, make sure it’s not canned pumpkin pie filling, which is already sweetened and spiced
- ½ cup canned coconut milk, don’t stir it, and only use the coconut cream on top
- 2 tablespoons maple syrup
- 2 tablespoons coconut sugar
- 2 tablespoons creamy almond butter
- 2 tablespoons tapioca starch, arrowroot starch or cornstarch work as well
- 2 teaspoons vanilla extract
- ¼ teaspoon sea salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ginger
- ¼ teaspoon allspice
instructions
- Preheat oven to 350°F. Line an 8×8-inch pan with parchment paper or foil and grease lightly.
- In large bowl, combine all crust ingredients; mix at low speed until crumbly but combined.
- Reserve 1 cup of crumb mixture for the topping. Press remaining crumb mixture evenly into the bottom of greased pan. Bake at 350°F for 10 minutes.
- While it bakes, make the filling: in a blender, combine all of the ingredients for the filling and blend until fully combined.
- Remove partially baked crust from the oven. Pour on the pumpkin filling. Top with remaining crumb mixture.
- Return to oven and bake for another 30 minutes or until lightly browned on top and a toothpick comes out clean.
- Let cool completely before cutting into 16 squares. Store in an airtight container in the refrigerator.