Pumpkin Pie Bars

OMG I am obsessed with these! My first pumpkin recipe of the season :-) I love love love pumpkin and aside from being GF, these bars are dairy free, paleo, vegan, and refined sugar free (unless you frost them with non-compliant ingredients or use the subs...but still hehe). I also included substitutes in parentheses if needed or desired. Pretty easy recipe, let me know if you try! (P.s. these are different from plain old pumpkin bars; they do have more of a pumpkin pie consistency :)You'll Need...BARS

• 1 C pumpkin puree

• 2 C almond flour

• 1/4 C cashew butter (can sub almond butter or sunflower seed)

• 1 T pure maple syrup (sub honey or agave)

• 1/4 C coconut sugar (sub brown sugar)

• 2 T non dairy milk (sub any milk... I used almond coconut creamer)

• 2 T coconut oil melted and cooled (sub ghee or butter)

• 1 tsp pumpkin pie spice

• 1 tsp apple pie spice (sub 2 tsp of pumpkin pie spice if you don't have apple pie spice)

• 1/2 tsp sea salt

• 1/4 tsp baking soda

• 1 tsp vanilla extract

FROSTINGWhat I did...

• 1/4 C room temp. cream cheese (I used almond milk cream cheese to keep it DF)

• 1 C organic powdered sugar

• 2 T almond coconut creamer

• 1 T maple syrup

Paleo option

• 1/2 C softened coconut oil or ghee

• 1/4 C maple syrup

• 1 1/4 T coconut flour

• 2 1/2 T coconut milk

• 1 T coconut sugar

Directions

1. Line an 8x8 pan with parchment paper

2. Mix everything until smooth and well combined. I started with the wet ingredients first and then mixed in the dry ingredients

3. Pour/scrape into the pan, it is not very runny so you'll have to spread it evenly within the pan

4. Bake at 350 ° F for 30 minutes then let cool completely

5. While the bars cool, prepare your frosting by mixing all the frosting ingredients with an electric mixer

6. When the bars are completely cooled, spread frosting on top and place in the fridge to set. Cut into squares and store in the fridge :-)

YUM! Cheers to pumpkin season!

xo, Celiac Sweetie