Pumpkin Bars

Makes 16 pieces
Prep time: 10 minutes
Cooking time: 70 minutes

Crust

1/4 cup melted and cooled unrefined coconut oil

¼ cup turbinado sugar

1 organic pasture raised egg

1 teaspoon vanilla extract

1 cup packed fine almond flour

2 tablespoons coconut flour

¼ teaspoon baking soda

¼ teaspoon salt

For the filling:

1 (15 ounce) can pumpkin puree

2 organic pasture raised eggs

¼ cup unsweetened organic coconut or almond milk

¼ cup pure maple syrup

1 teaspoon vanilla extract

½ teaspoon ground nutmeg

¼teaspoon ground allspice or cloves

Preheat oven to 350 degrees F
Line an 8x8 baking pan with parchment paper
Combine coconut oil, turbinado sugar, egg and vanilla extract to a food processor.
Process for 20-30 seconds until well combined.
Add in almond flour, coconut flour, baking soda and salt. Process until a dough forms.
Add dough to the prepared baking pan. Using your hands spread out the dough evenly towards the edges.
Bake for 9 minutes, remove from oven and set on a rack.
Cool for 5 minutes.
In a large mixing bowl, combine the pumpkin puree, eggs, coconut milk, maple syrup, vanilla and spices and mix until smooth.
Pour over the sugar cookie crust and gently shake the pan until the filling is equally distributed.
Bake for 50-60 minutes until set and filling no longer jiggles.
Remove and allow to cool completely at room temperature before covering with plastic wrap.
Transferring to the fridge for 6-8 hours, or overnight.
Cut into 16 bars and serve with your favorite topping
Store bars in fridge for up to 5 days.

Substitute organic grass-fed butter for the coconut oil, step 3

Substitute 1 tablespoon pumpkin pie spice for the nutmeg and allspice, step 9

Add 1-2 tablespoons additional turbinado sugar for addition sweetness, step 9

Topping options: Add whipped cream or coconut whipped cream or powdered sugar, step 14

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