Paleo Pumpkin Bars
Gluten-free & dairy-free pumpkin bars that taste like an explosion of pumpkin and spice with every bite! This is the Fall dessert recipe you need for your next get together!
Equipment
- 8x8 Baking Dish
- Parchment Paper
- Whisk/Mixer
- Measuring Cups
- Measuring Spoons
- Small Mixing Bowl
- Medium Mixing Bowl
Ingredients
Pumpkin Bars
- 2 Cups Almond Flour Packed
- 1/2 tsp. Salt
- 1/4 tsp. Baking Soda
- 1/4 tsp. Baking Powder
- 2 tsp. Pumpkin Pie Spice
- 1/4 Cup Almond Butter
- 2 tbsp Coconut Oil Melted
- 1/4 Cup Coconut Sugar
- 2 tbsp Maple Syrup
- 2 tsp Vanilla Extract
- 2 tbsp Almond Milk
- 1 Cup Pumpkin Puree
Maple Frosting
- 1/2 Cup Plant-Based Butter can sub coconut oil
- 1/3 Cup Maple Syrup
- 1/4 tsp Cinnamon
- 2 tbsp Coconut Flour
Instructions
- Preheat the oven to 350 degrees.
- Line an 8x8 baking dish with parchment paper. Then, lightly grease and set it aside.
- Combine almond flour, salt, baking soda, baking powder, and pumpkin pie spice in a small bowl and mix well. Set aside.
- Whisk together the melted coconut oil, almond butter, coconut sugar, maple syrup, vanilla, and almond milk until well combined. Add the pumpkin puree and mix well.
- Add the dry ingredients to the wet ingredients and stir well until all ingredients are combined.
- Pour mixture into the prepared baking dish and place in the oven for 30-35 minutes, until the center is set. Bars should be slightly moist. Allow to cool in the pan for 15 minutes, then place the bars in the pan in the refrigerator for at least 30 minutes (or up to a few days).
- While the bars are cooling, prepare the frosting. In a medium bowl, beat the butter until smooth and creamy (about 1 minute). Add the maple syrup, cinnamon, and coconut flour, and beat until combined (about 2 minutes).
- When bars are cooled, remove from the pan and cover them with the frosting. Chill again for another 15 minutes. Cut and enjoy! These will keep in the refrigerator for up to one week or in the freezer for one month.