About
These pumpkin pie bars are the prefect treat for cold afternoons, served with hot coffee or as an after dinner sweet.
This recipe creates 5 generous dessert sized portions, however you could cut these into 10 squares for snacking, halving the carb count.
Ingredients
- 10 half pecans, raw
- 3 tablespoon almond milk, vanilla or other flavors, unsweetened
- 2 teaspoon cinnamon, ground
- 1 ½ tablespoon coconut oil
- 1 teaspoon ginger, ground
- 1 cup almond butter, unsalted
- 1 tablespoon maple flavored syrup by lakanto
- 1 teaspoon 100% pure erythritol by now
- 3 ounce food cupboard home baking almonds ground by sainsbury's
- 3 tablespoon organic pumpkin puree by pacific
- ¼ teaspoon spices nutmeg ground
- ¼ cup, ground pecans, raw
- â…“ cup coconut oil
- â…› teaspoon cloves, ground
- â…› teaspoon salt, sea salt
Instructions
- To prepare the base, add the ground almonds, ground pecans, erythritol, 1.5 tablespoons of melted coconut oil, 1 teaspoon of cinnamon and the salt to a mixing bowl. Stir well to combine.
- Line a shallow 3 x 6 tray or dish with baking paper. Tip the base mixture into the lined dish and press down to create a firm and even layer. Transfer to the fridge to set whilst you prepare the topping.
- Add the almond butter, pumpkin purée, coconut oil, syrup and remaining spices to a food processor. Blend together to combine.
- Add the milk and blend again until smooth.
- Spoon the topping mixture over the set base so that it is smooth and even.
- Transfer to the fridge for a minimum of 2-3 hours to allow the topping to firm up.
- Decorate with pecan halves and slice into 5 bars to serve.
Nutrition Facts
- Servings: 5
- Calories: 643.6kcal/2692.7kJ (per serving)
- Fat: 61.5g (per serving)
- Carbs: 16.8g (per serving)
- Protein: 15.6g (per serving)
