Pumpkin Pie Bars

Ingredients

• 1/4 cup coconut oil melted and cooled
• 1/3 cup coconut sugar
• 1 egg
• 1 tsp alcohol free vanilla extract
• 1 cup packed almond flour
• 2 tbsp coconut flour
• 1/4 tsp baking soda
• Pinch of salt

• 1 can pumpkin puree
• 2 eggs
• 1/4 cup almond milk
• 1/4 cup organic maple syrup
• 1/4 cup coconut sugar
• 1 tsp alcohol free vanilla extract
• 1 tbsp pumpkin pie spice

Instructions

1. Preheat your oven to 350 F. Like a square baking pan with parchment paper.
2. In a food processor, add all wet ingredients for crust and pulse until combined. Next, add in the dry crust ingredients and pulse until a dough is formed.
3. Add the dough to the parchment lined pan. Use your hands to spread to the edges. Bake for 8-10 minutes and set aside to cool after for about 5.
4. In the meantime, prepare the filling. In a large bowl, mix together all ingredients for filling. Once the crust has cooled, pour the filling and tap gently to evenly spread. Bake for 50-60 minutes— you can tell it’s finished when it doesn’t jiggle anymore.
5. Remove and let cool. Cover and transfer to the fridge for around 6 hours. I just left it in overnight.