Dairy-Free Pumpkin Pie Bars
Ingredients
Crust
- 1 1/4 cup (150g) almond flour
- 1/4 cup (30g) coconut flour
- 1/3 cup (80g) almond butter
- 3 tbsp (60g) maple syrup
- 1/8 tsp salt
Filling
- 15oz can pumpkin puree
- 1/2 cup (70g) coconut sugar
- 1/2 cup (130g) coconut milk
- 3 tbsp (22g) @edwardandsons Let's Do Organic Tapioca Starch
- 1 tbsp pumpkin pie spice
- 1 tsp vanilla extract
Preparation
Preheat the oven to 350°F.
Combine crust ingredients and mix with a fork until crumbly.
Press into a lined 8x8" pan.
Bake for 10-12 minutes at 350°F until lightly browned around the edges.
Set aside.
Blend filling ingredients.
Pour on top of the crust and smooth with a spatula.
Bake for 30-35 minutes at 350°F. The center should not be jiggly at all when it’s done.
Cool, then chill overnight.
Slice, top with coconut whipped cream, and enjoy.
