Grain-Free Pumpkin Pecan Bars
Ingredients
Base layer
- 1 2/3 cups almond flour (I used @bobsredmill)
- 2 tablespoons melted coconut oil
- 1/2 cup maple syrup or apple sauce
- 1/2 teaspoon vanilla extract or vanilla powder (I used @mountainroseherbs)
- 1/4 cup almond milk (i used @thenewbarn)
Pumpkin layer
- 2/3 cup pumpkin purée
- 10 medjool dates
- 1/4 cup almond butter (I used @artisanaorganics)
- 1 teaspoon pumpkin spice
- 1/2 teaspoon vanilla
Topping
- 1 cup or a few large handfuls of raw pecans
Preparation
Preheat oven to 350°F
Mix base ingredients in food processor until combined and spread on 8x8 glass baking dish
Put pumpkin layer ingredients in food processor and combine, then spread on top of base layer
Add pecans on top
Bake for 45 minutes, then remove from oven and cool completely in fridge for several hours before serving
If served hot, dish will crumble
