Healthy Pumpkin Pie Bars
Just a reminder, you are really eating these for the beta- carotenoid’s….just put that on repeat. You’re welcome!
Scale
Ingredients
Crust:
1/2 cup coconut oil melted
1 Egg
1 Tsp Vanilla Extract
1/3 cup Coconut Sugar
1 cup packed almond flour
2 Tbsp Oat Flour
1/4 Tsp baking Soda
Pinch Sea Salt
Filling:
1 Can Organic Pumpkin Puree (not pie filling)
2 Eggs
1/4 cup dairy free milk (I like Flax or Almond)
1/4 cup Maple Syrup
1/4 cup Coconut Sugar
1 Tsp Vanilla Extract
1 Tbsp Pumpkin Pie Spice
1 Tsp Ceylon Cinnamon
Instructions
- Preheat oven to 350 degrees. Line a square 8×8 pan with parchment paper.
- In a food processor, add all wet ingredients for crust and pulse until combined. Next add dry ingredients and pulse until its dough like.
- Add the crust to the parchment lined pan. Use your hands or rubber spatula to spread evenly around the pan. Bake for 8-10 minutes and let cool for a few minutes.
- Prepare Filling. In a medium bowl put all filling ingredients in and stir until combined. Pour over the top of cooled crust. Bake for 50 minutes. Check to make sure filling isn’t jiggling.
- Remove and let cool. Keeps in fridge for up to 5 days.
- Tastes amazing with Coconut Whipped Cream!