Alex is the kind of person who does not eat pumpkins or pecans until after September 20th... I simply don’t understand, but nonetheless plotted my Fall baking accordingly 🔥Pretty much in love with these grain-free pumpkin pecan bars (recipe inspired by @cleaneatsbytay and @kalejunkie). PSA: stop what you’re doing right now and make them because they’re that good.
Base layer ingredients:
- 1 2/3 cups almond flour
- 2 tablespoons melted coconut oil - 1/2 cup maple syrup or apple sauce
- 1/2 teaspoon vanilla extract or vanilla powder
- 1/4 cup almond milk
Pumpkin layer
- 2/3 cup pumpkin purée
- 10 medjool dates
- 1/4 cup almond butter
- 1 teaspoon pumpkin spice
- 1/2 teaspoon vanilla
Top with 1 cup or a few large handfuls of raw pecans
Method:
Preheat oven to 350*F
Mix base ingredients in food processor until combined. Spread on 8x8 glass baking dish. Put pumpkin layer ingredients in food processor and combine. Spread on top of base layer. Add pecans on top. Bake for 45 minutes, then remove from oven and cool completely in fridge for several hours before serving. If served hot, dish will crumble. Enjoy!
Looking for other easy dessert ideas? Check these out:
Raw Marbled Pumpkin “Cheesecake” Bars
Dreamy Chocolate Tahini Brownies
