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 cupblanchedalmond flour
½ teaspoonbaking soda
¼ teaspoonsalt
1 teaspooncinnamon
⅓ cupcoconut oil,softened
2 tablespoonscreamyalmond butter
⅓ cupcoconut sugar
1 cupgluten-free rolled oats
½ cuppecans,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 cupcanned coconut milk,don’t stir it, and only use the coconut cream on top
2 tablespoonsmaple syrup
2 tablespoonscoconut sugar
2 tablespoonscreamyalmond butter
2 tablespoonstapioca starch, arrowroot starch or cornstarch work as well
2 teaspoonsvanilla extract
¼ teaspoonsea salt
1 teaspooncinnamon
½ teaspoonnutmeg
½ teaspoonginger
¼ teaspoonallspice
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.
