This recipe has quite a few ingredients, but it’s oh-so-easy to throw together! And oh-so-worth the few minutes of prep. This fall-infused bar brings the best of a pumpkin pie, cookie, and crumble into one delectable, handheld treat. It’s great for holiday parties or anytime you want the taste of autumn.
1½ cups raw walnuts or pecans
¼ cup coconut flour, sifted
¼ cup arrowroot starch
Pinch of sea salt
2 TBSP pure maple syrup
1½ cups pumpkin puree (15-ounce can)
1½ tsp cinnamon
¼ tsp nutmeg
¼ tsp ground ginger
¼ tsp ground cloves
1 tsp arrowroot starch
Pinch of sea salt
1/3 cup pure maple syrup
2 tsp pure vanilla extract
¼ cup coconut milk
1 cup raw walnuts or pecans, coarsely chopped
¼ cup almond flour
¼ tsp cinnamon
1 TBSP pure maple syrup
1 TBSP coconut oil, melted
Makes 16 bars
Preheat your oven to 350°F.
Make the crust. In a food processor, pulse the walnuts or pecans into a coarse meal.
In a small bowl, combine the chopped nuts, coconut flour, arrowroot starch, and sea salt.
Add the egg and maple syrup to the bowl, and mix well.
Grease an 8” x 8” glass dish with coconut oil or ghee. Press the crust mixture evenly into the dish. You will want to grease your hands well so that the batter doesn’t stick to your skin.
Bake the bars for 12-14 minutes or until they are golden brown and the center is set.
Meanwhile, in a large bowl, mix the filling ingredients until well blended and smooth.
In a small bowl, combine the topping ingredients, and mix well with a spoon.
When the crust is done, remove it from the oven, and pour the filling over the hot crust.
Sprinkle the topping evenly over the filling. Bake for an additional 40-45 minutes or until the center is set.
Let cool completely before slicing into bars.
Store the bars in an airtight container in the refrigerator. You can also freeze the cooled bars in an airtight container or freezer bag until needed.