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
Method
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!
Nutritional analysis per serving: Calories: 115, Total Fat: 8g, Saturated Fat: 3g, Cholesterol: 12mg, Sodium: 8mg, Carbohydrates: 9g, Fiber: 2g, Sugars: 5g, Protein: 3g, Net Carbs: 7g
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