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Frosted Paleo Pumpkin Pie Bars
FROSTED PALEO PUMPKIN PIE BARS WITH A CINNAMON-PECAN NUT CRUST! EASY TO MAKE WITH SIMPLE INGREDIENTS!
bars, easy, paleo, pumpkin pie spice, pureed pumpkin
Divas Can Cook
Cinnamon Pecan Crust
to sweeten (if desired)
pure maple syrup
pumpkin pie spice
pure almond milk
generous pinch of salt
Coconut Cream Frosting
chilled (see note)
to sweetened (optional)
Preheat oven to 325 F.
Line an 8x8 casserole dish with parchment paper, allowing for overhang on the sides. Set aside.
In a food processor, add pecans and process into small pieces.
Pour pecans into a large bowl.
Remove 1/2 cup of pecans and place back into the food processor.
Process until it forms a paste.
Add pecan paste to the bowl.
Stir in cinnamon and just enough coconut oil so that the mixture isn't crumbly when pressed firmly up against the side of the bowl.
Press nut mixture firmly and evenly into prepared dish.
Bake for 15 minutes.
Remove from oven and let cool. Set aside.
In a large bowl mix together pumpkin puree, maple syrup, vanilla extract, pumpkin pie spice, 2 eggs, and salt.
Pour mixture on top of nut crust and smooth out.
Bake for 55 minutes or until set.
Let cool completely.(bars will firm up even more as they cool)
To make the frosting, add chilled coconut cream to bowl (see note)
Mix until cream becomes fluffy. (about 10 minutes)
Mix in cinnamon and enough stevia to sweeten.
Spread frosting on top of bars and refrigerate until frosting is firm. (I like to let it chill overnight)
Cut into bars. (Sprinkle tops with cinnamon if desired)
Serve cold or room temperature.
Store in the fridge in airtight container.
To get chilled coconut cream, remove cream from a can of chilled coconut milk. You will not need the coconut milk so use that in another recipe.