Servings: 16 squares 1x
Ingredients
For the Crust:
- 1½ cups almond flour
- ½ cup pecans, finely chopped
- 2 tsp. pumpkin pie spice
- ¼ tsp. baking soda
- Pinch of sea salt
- 3 Tbsp. unrefined coconut oil, melted
- ¼ cup pure maple syrup
- 1 tsp. pure vanilla extract
For the filling:
- 1¼ cup pumpkin puree
- ⅓ cup canned full-fat coconut milk (may need to blend coconut milk if separated in can)
- 2 whole eggs, whisked
- 1/4 cup pure maple syrup
- 1 tsp. pure vanilla extract
- 2 tsp. pumpkin pie spice
- ½ tsp. baking soda
- ⅛ tsp. sea salt
Topping (optional):
- ¼ cup coconut butter, melted
- ¼ tsp. pumpkin pie spice
- ¼ cup pecans, chopped
Instructions
- Preheat oven to 350ºF.
- In a small bowl, combine all of the crust ingredients. Mix until dough comes together.
- For easy removal of bars, line a 9×9-inch pan with parchment so that the parchment falls over the edge of the pan. Evenly and firmly press the dough into the pan to form a crust. Bake in oven for 10 minutes.
- Meanwhile, combine the pie filling ingredients in a medium bowl. Stir until smooth.
- Once crust has finished baking, cool slightly. Then spread the pie filling evenly over the crust.
- Return to oven and bake for 25-30 minutes until a toothpick inserted in the center of the pie comes out clean or center is firm to touch.
- Remove bars from oven and allow to cool for 20 minutes or overnight is best.
- For the topping: In a saucepan, over medium heat, melt the coconut butter until smooth and drizzly consistency.
- Grab on to the edges of the parchment pager and carefully remove cooled bars carefully from pan. Drizzle with coconut butter and top with chopped pecans and a dusting of pumpkin pie spice.
- Cut into 16 squares.
Notes
Store bars in an airtight container in the the refrigerator for up to 2 weeks.
Nutrition Information
- Serving Size: 1/16 of recipe
- Calories: 140
- Fat: 11 g
- Sodium: 90 g
- Carbohydrate: 9 g
- (Fiber: 2 g
- Sugar: 5 g)
- Protein: 2 g