Gluten/Dairy-Free Pumpkin Pie Bars

Autumn is my favorite season when the air begins to chill in the mornings, and the leaves signal it's time to change. The color tones of red, orange, and yellow signal comfort and warming. The harvest season is in full bloom, and crops are being passed around in abundance. Pumpkin is one of my favorite crops to cook with in the fall, along with other gords. These boastful colored fruits, yes, it's a fruit contain a high nutrient profile, including powerful antioxidant properties that neutralize free radicals in your body. Packed with vitamins A, C, E, and folate, these gords aid in immune support, which we all need heading into the winter season. Enjoy these delicious bars packed with vitamins, minerals, and antioxidants along with this transitional autumn season.

INGREDIENTS

CRUST

• 1/4 cup melted coconut oil

• 1/3 cup coconut sugar

• 1 egg

• 1 teaspoon vanilla extract

• 1 cup packed fine almond flour

• 2 tablespoons coconut flour

• 1/4 teaspoon baking soda

• 1/4 teaspoon salt

FILLING

• 1 (15 ounce) can pumpkin puree or freshly cooked pumpkin.

• 2 eggs

• 1/4 cup unsweetened almond OR coconut milk

• 1/4 cup pure maple syrup

• 1/4 cup coconut sugar

• 1 teaspoon vanilla

• 1 tablespoon pumpkin pie spice

TOPPING-Vegan Coconut cream

• Blend with a mixer and refrigerate overnight:

  • 1 4 oz can non-sweetened coconut cream

  • 1 Tbs maple syrup

  • 1 Tsp vanilla

DIRECTIONS

• Preheat oven to 350 degrees F. Line an 8x8 baking pan with parchment paper and set aside.

• To make the crust:

  • In a food processor, add coconut oil, sugar, egg, and vanilla extract. Process for 20-30 seconds until well combined.

  • Next, add almond flour, coconut flour, baking soda, and salt. Process until a dough forms. Allow dough to sit for 5 minutes.

  • Add dough to the prepared baking pan. Use a rubber spatula or your hands to help you even spread out the dough towards the edges. Bake for 9 minutes, then remove and set aside to cool for 3-5 minutes.

• To make the filling:

  • In a large bowl, mix together the pumpkin puree, eggs, almond milk, maple syrup, coconut sugar, vanilla, and pumpkin pie spice until smooth. Pour over the crust. Bake for 50-60 minutes until set.

• Cool and enjoy:

  • Remove and allow to cool completely at room temperature before covering and transferring to the fridge for 6-8 hours or overnight.

  • Add Vegan Coconut Cream Topping.

  • Store bars in the fridge for up to 5 days.