Pumpkin Layer Bars

Ingredients

• ¼ cup coconut oil, solid

• ¼ cup pure maple syrup

• ¼ cup canned pumpkin puree

• ¼ cup raw almond butter, unsweetened

• 2 tablespoons coconut flour

• 1 ½ cups fine almond flour

  
  

Pumpkin Custard

• 1 ¼ cups canned pumpkin puree

• 4 pitted Medjool dates

• ½ cup canned coconut cream (solids only)

• 1 teaspoon vanilla extract

• 2 large eggs

• 1 ½ teaspoons pumpkin spice seasoning

Toppings

• 2 tablespoons unsweetened shredded coconut

• ⅓ cup chopped dark chocolate (I used Hu Kitchen)

• Pinch Maldon flaked sea salt

Preparation

Equipment Needed:

8x8 baking pan; small bowl; food processor

Step 1

Preheat the oven to 350°F and line an 8x8 pan with parchment paper. Soak the dates in a bowl of boiling water for 10 minutes while starting the other components of the bars.

Step 2

Begin with making the crust by adding all of the ingredients into a food processor and pulsing until a dough is formed. Scrape the food processor and continue to pulse if needed. Transfer dough into the lined pan and flatten to a single layer, then transfer the pan into the oven and bake for 10 minutes.

Step 3

For the pumpkin custard layer use the same food processor, no need to wash it. Add all of the ingredients for the pumpkin custard and blend until smooth.

Step 4

Remove the crust from the oven and pour the pumpkin custard layer on top. Transfer pan back into the oven and bake for 25 minutes.

Step 5

After 25 minutes, remove from the oven and top with the shredded coconut, chopped chocolate, and flaked salt. Transfer back into the oven for at least 5 minutes or until the coconut is golden.

Step 6

Remove from the oven and allow to cool for 10 minutes before cutting into 30 squares. Transfer to the refrigerator for at least an hour to set, then enjoy!