Paleo Pumpkin Pie Bars
This Paleo Pumpkin Pie Bar recipe will become your fall staple! Peanut free, they are perfect for school.
Ingredients
- 3/4 cup Sunbutter sunflower butter
- 3/4 cup pumpkin puree
- 1/4 cup maple syrup
- 1 egg or its vegan equivalent
- 2 tbsp. pumpkin pie spice
- 1 C. teaspoon cinnamon
- 1 C. teaspoon of vanilla
- 1/4 cup coconut flour
For garnish
- 1/3 cup chopped pecans (replace with sunflower seeds for a nut-free alternative)
- 1 C. maple syrup
- 1 C. ghee
- 2 to 2 1/2 tsp. tbsp coconut flour
- 1/8 tsp. teaspoon of salt
Be careful, with the exception of Sunbutter Pumpkin Butter, the ingredients suggested here may contain peanuts. Please check the ingredient list of the products before using them.
Preparation
Preheat the oven to 350°F and line a 9x5 inch loaf pan with parchment paper. To book.
In a bowl, mix all the ingredients until you obtain a smooth and homogeneous paste.
Pour into the mold and spread.
To prepare the filling, mix all the ingredients in a small bowl. Sprinkle this mixture over the pumpkin preparation. Press lightly to secure the pieces.
Bake 20 minutes or until tops of bars are lightly browned.
You can enjoy them once warm or store them in the freezer for later.
