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Grain-Free Pumpkin Bars

Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Dessert
Servings: 12

Ingredients

Bar

  • 1 1/2 cups blanched almond flour
  • 1/4 cup coconut flour
  • 1 Tbsp Ceylon cinnamon
  • 1 Tbsp nutmeg
  • 1/2 tsp baking soda
  • 1/4 cup coconut sugar
  • 1/4 cup almond butter My favorites are Trader Joes and Base Culture!
  • 2 Tbsp coconut oil
  • 1/4 cup 100% maple syrup
  • 1 Tbsp vanilla extract
  • 3 Tbsp unsweetened almond/coconut milk
  • 1 can pumpkin puree

Icing

  • 1/4 cup coconut butter
  • 1/2 tsp Ceylon cinnamon
  • 1/4 cup unsweetened almond/coconut milk

Instructions

  • Preheat oven to 350 F
  • Combine almond flour, coconut flour, spices, baking soda, coconut sugar in a large mixing bowl. Set aside.
  • Combine coconut oil and almond butter in separate bowl, microwave 30 seconds.
  • Add syrup, vanilla, and almond/coconut milk and stir.
  • Add pumpkin puree and mix well.
  • Combine wet and dry ingredients.
  • Pour into shallow baking pan (I think mine was 8” x 13” but don’t quote me) Bake for 30 minutes until center sets.
  • Add icing ingredients to small bowl and microwave for 60 seconds. Feel free to add more almond milk if you want a thinner consistency. Stir well until smooth. Pour icing over pumpkin bars!