Enjoy the flavors of fall with these scrumptious pumpkin pie bars that are both dairy-free and gluten-free. Perfect for those with dietary restrictions or anyone looking for a healthier dessert option.
Ingredients
- 1 can (15 oz) pumpkin puree
- 1/2 cup coconut sugar
- 2 eggs
- 1/2 cup almond flour
- 1/4 cup coconut flour
- 1/2 cup coconut oil, melted
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp cloves
- 1/4 tsp salt
Directions
- Preheat the oven to 350°F and grease a 9x9 inch baking dish.
- In a large mixing bowl, combine the pumpkin puree, coconut sugar, eggs, almond flour, coconut flour, melted coconut oil, vanilla extract, cinnamon, nutmeg, cloves, and salt. Mix until well combined.
- Pour the mixture into the greased baking dish and smooth it out with a spatula.
- Bake in the preheated oven for 30-35 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.
- Allow the pumpkin pie bars to cool completely before cutting into squares and serving.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
