Low Carb Pumpkin Bars (Gluten Free and Dairy Free)

Ingredients

Crust:
• 2 cups almond flour
• 3 Tbsp cocoa powder
• 3 Tbsp equivalent sweetener (I used Swerve)
• 1/4 tsp baking soda
• pinch of salt
• 4 Tbsp coconut oil, melted
Filling:
• 1 1/2 cup pumpkin puree
• 1 cup "Cream Cheese" (recipe below)
• 1/4 -1/3 cup equivalent sweetener (sweeten to taste--I used Swerve Confectioners Style or use honey for paleo)
• 1/2 cup coconut oil, melted
• 1 1/2 tsp cinnamon
• 1 tsp vanilla
• 1/4 tsp ground ginger
• 1/2 tsp ground nutmeg

Instructions

1. Preheat oven to 300 F.
2. Combine the dry ingredients for the crust.
3. Add the coconut oil and stir to combine.
4. Press the crust into a 9" x 9" square baking dish.
5. Bake for 12-15 minutes or until browned. Allow to cool.
6. Using an electric mixture, blend all of the ingredients for filling.
7. Pour the filling over the cooled crust.
8. Refrigerate for 3-4 hours or until the filling sets.

Notes

Ingredients

• 2 cups blanched almonds (see how to blanch almonds)
• 2/3 cup water
• 3 Tbsp lemon juice
• 1/2 tsp salt
• 1 tsp apple cider vinegar

Instructions

1. Place all the ingredients in a blender and blend until smooth. Yields about 2 cups.

Notes