Friday, October 31, 2014

Paleo Pumpkin Bars

I know for many people out there, pumpkin desserts are just one of the things to be joyful about in the fall.  I count myself in this group!  These bars have all of the flavors you'd expect in a pumpkin pie and hold up to little fingers better than a slice of pie would.  Our daughter looked like she won a pie eating contest after eating these, but it was worth it since she loved them so much.

Ingredients for the filling:
1 15 oz can pumpkin puree
1/3 cup of raw honey
3/4 cup full-fat coconut milk
1/3 cup water cold water
4 tbsp. grass fed gelatin (I use the great lakes brand)
2 eggs
2 tbsp coconut oil
1 tsp vanilla
2 tsp pumpkin pie spice
1 tsp cinnamon
1/4 tsp. salt

First add the cold water to a bowl and sprinkle the gelatin  to allow it to "bloom" before using.   Next combine the pumpkin, coconut milk, honey, eggs, coconut oil, vanilla and spices well and transfer them to large saucepan.  Turn up the heat to medium and allow the ingredients to simmer.  Once the mixture is hot, add in the gelatin and whisk vigorously to incorporate it into the filling.

Ingredients for the crust:
Pumpkin Pie Crust
1 1/2 cups of almond flour
1 cup shredded coconut (unsweetened)
1/4 cup extra virgin coconut oil, melted
3 tbsp raw honey
1/2 tsp vanilla
1/4 tsp salt

Preheat oven to 350-degrees F. Line the bottom of an 8 x 9 inch pan with parchment paper, allowing some excess come up the sides.
Combine all of the crust ingredients into a bowl and mix them well.  Take crust dough and press into the bottom of the pan, trying to spread it and pat it down evenly throughout. Bake the crust for about 20 minutes, or until it's lightly browned and the coconut is slightly toasted.  Remove from the oven and pour the pie filling over the crust.  Using a spatula, spread the filling so that it forms an even layer.  Place the pan in the fridge to cool and set for at least 4 hours.  Cut into squares and serve.

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