Paleo Pumkin Bars - Anytime Health

Paleo Pumpkin Bars

Preheat oven to 350 degrees.

Crust:

• 6 dates, pits removed
• 1 cup almond butter
• 2 eggs
• 2 tablespoons honey
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• 3/4 cup almond meal
• 1 tsp baking soda
• pinch of salt

Filling:

• 1 (14oz) can pumpkin puree
• 1/2 cup canned coconut milk
• 1/4 cup Coconut Cream
• 3 tablespoons Coconut Oil, melted
• 3 tablespoon maple syrup/ honey/ agave
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/8 teaspoon allspice
• 1/8 teaspoon ground ginger
• 1/16 teaspoon ground cloves

Topping:

1 cup pecans, chopped
Instructions:

1. Add dates and almond butter to a food processor and pulse until smooth.
2. Add 2 eggs, honey, vanilla extract, cinnamon, almond meal and baking soda and puree until smooth.
3. Grease an 8×8 glass baking dish with some coconut oil and pour in crush. Level with spatula.
4. Place in oven to bake for 15 minutes or until crust is firm and cooked through when you poke it with a toothpick. Then let cool.
5. While your crust is baking, make filling ingredients.
6. Add filling ingredients to food processor and puree until completely smooth.
7. When your crust is cool, top it off with your pumpkin puree filling and smooth evenly.
8. Coarsely chop pecans and sprinkle over filling.
9. Set in freezer to cool for 20+ minutes.
10. Cut and serve. Store in fridge or freezer.