Paleo Pumpkin Bars

PALEO PUMPKIN BARS RECIPE

★★★★★

 

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Pumpkin Bars Recipe {Paleo, Gluten-Free, Clean Eating, Dairy-Free} – I’m sick of not eating what everyone else is having, so I’m going to make these and share with everyone.

• Author: My Natural Family
 
• Prep Time: 25 minutes
• Cook Time: 180 minutes
 
• Total Time: 205 minutes
• Yield: 12
 
• Category: Dessert
• Cuisine: Paleo

INGREDIENTS

FOR THE CRUST:

• 1 heaping cup Pecans
• ¼ cup Almond Flour
• ¼ cup Shredded Coconut (I use the finely shredded unsweetened variety by Bob’s Red Mill…not the sweetened shredded coconut)
• 8 Dates (should be soft)
• ¼ tsp Ground Ginger
• ½ tsp Ground Cinnamon
• 1 tsp Molasses
• 2 Tbl Coconut Oil

FOR THE FILLING:

• 1 ½ cup Pumpkin Puree (some pumpkin purees are more watery than others- use one with as little water as possible the firmer the better)
• 12 Dates
• ½ cup Coconut Oil
• ½ cup Coconut Milk (canned)
• 1 ½ tsp Vanilla
• 1 ½ Tbl Honey
• ¼ tsp Allspice
• 1 tsp Pumpkin Pie Spice

FOR THE WHIPPED CREAM TOPPING:

• 1 15 oz. can Coconut Milk (thick coconut cream on the top, only. Store remaining liquidy coconut milk the fridge for another use.)
• ½ Tbl Honey
• Ground Cinnamon (for dusting)

INSTRUCTIONS

FOR THE CRUST:

1. Line an 8×8 baking dish with tin foil or plastic wrap.
2. Add the pecans, almond flour, and shredded coconut to bowl of a food processor. Process until the pecans resemble small, coarse crumbs.
3. Add the dates, ginger, cinnamon, molasses, and coconut oil to the nut mixture and process until the dates are chopped fine enough to hold the crust together. Scoop the dough into the prepared pan and press evenly over the bottom.

FOR THE FILLING:

1. Add all ingredients to a high speed blender or food processor. Blend together until very smooth. This shouldn’t be too hard in a high speed blender(I use a vitamix), but you may need to puree for a bit longer in a regular food processor. The mixture should have no lumps and be a smooth, fluffy consistency.
2. Spoon the mixture over the crust and smooth the top. Cover and refrigerate for 3-4 hours, or overnight.
3. Once chilled, you should be able to lift the bars(carefully out of the pan by lifting them by the tin foil or plastic wrap and sliding onto the counter.
4. Cut into bars. Top each bar with a dollop of coconut cream topping and a dash of cinnamon.

FOR THE WHIPPED CREAM TOPPING:

1. Place the coconut cream and the honey in a mixing bowl. Beat together with an electric mixer until combined.
2. Spoon a dollop of cream over each pumpkin bar. Dust each bar with a dash of cinnamon. Serve chilled.