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Make Paleo Pumpkin Bars and Get in Your Fall Feels

Ok, I have a confession. I have a total “white girl” side to me. The side that craves PSL’s every year around mid-September. The side that geeks out over all things fall related. And definitely the side that loves anything that tastes like pumpkin this time of year. Make it infinitely more healthy than a Pumpkin Spice Latte (seriously check out these nutrition facts, they are shocking) and you have me hooked. I expected these to be pretty average, honestly, but was pleasantly surprised by how these paleo pumpkin bars set up and tasted like an upgraded version of pumpkin pie. Not cloyingly sweet like so many people butcher  make that Thanksgiving classic. Much better, honestly. So try out these paleo pumpkin bars and celebrate this wonderful time of year.

Ingredients: 

  • Crust:
    • 1 Cup Pecans or Almonds
    • 1/4 Cup Almond Flour
    • 1/4 Cup Unsweetened Shredded Coconut
    • 4 Pitted Dates
    • Ground Ginger and Ground Cinnamon to taste, about 1/4 – 1/2 tsp. of each
    • 1 tsp. Maple Syrup
    • 2 T. Coconut Oil
  • Filling:
    • 1 1/2 Cup Pumpkin Puree (NOT PUMPKIN PIE FILLING THAT STUFF IS GROSS AND FULL OF SUGAR)
    • 8 Pitted Dates
    • 1/2 Cup Coconut Oil
    • 1/2 Cup Canned Coconut Milk
    • Vanilla, Allspice, Pumpkin Pie Spice (make your own with cinnamon, clove, ginger, and nutmeg) all to taste. I recommend 1/4 tsp. of Allspice, 1/2 tsp. Pumpkin Pie Spice, and 1 1/2 tsp. Vanilla
    • 1 T. Honey
    • 1 T. Maple Syrup

Steps:

  • Line an 8×8 baking pan with parchment paper, aluminum foil, or plastic wrap.
  • Add the dry ingredients of the crust to a food processor and crush until it is all the size of small crumbs. Add the wet ingredients and process until the crust comes together. Smash into the pan with your fingers in one layer.
  • Add all the filling ingredients to a blender (or food processor) and blend until all the ingredients are very smooth. Pour into the crust, smooth into an even layer, cover with plastic, and put in the fridge to set up for at least 3 hours. Cut the paleo pumpkin bars into squares and serve once completely chilled.

It’s really important to let these bars chill completely. The coconut oil is the main binding ingredient, and it needs to be cold to work. If you pull them out early, they will be wet and won’t hold their shape. In short, they won’t be good at all. Then you won’t like my blog anymore, and that’s sad for everyone. I hope you like these more than pumpkin pie! Don’t tell your mom.

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