- 1
- 25 mins
- 25 mins
Ingredients
- For the crust:
- 1 3/4 cup almond flour
- 1/2 cup tapioca flour
- 1/2 tsp salt
- 6 tbsp butter cold
- 1 egg
- For the filling:
- 1 1/2 cup pumpkin puree some pumpkin purees are more watery than others- use one with as little water as possible, the firmer the better
- 12 dates
- 1/2 cup coconut oil
- 1/2 cup coconut milk canned
- 1 1/2 tsp vanilla
- 1 1/2 tbsp honey
- 1/4 tsp allspice
- 1 tsp pumpkin pie spice
- For the whipped cream topping:
- 1 can coconut milk thick coconut cream on the top, only. Store remaining liquidy coconut milk in the fridge for another use.
- 1/2 tsp honey
- ground cinnamon for dusting
Preparation
Step 1
Preheat the oven to 350 degrees.
Place the almond flour, tapioca flour, and salt in the bowl of a food processor. Pulse 4-5 times for a few seconds until blended.
Add the butter, 1 T. at a time, processing for about 5 seconds with each addition until the butter resembles coarse crumbs.
Add the egg and process until the dough comes together.
Pat the dough into a 9" pie dish. It may take a little time, but press the dough into the bottom and sides, evening out and smoothing the dough with the back of a spoon.
Cover the pie crust with a sheet of tin foil. Bake in preheated oven for 15 minutes.
Remove the foil and bake for an additional 10 minutes, uncovered.
Remove from oven and let cool.
For the filling:
Add all ingredients to a high speed blender or food processor.
Blend together until very smooth. This shouldn’t be too hard in a high speed blender(I use a vitamix), but you may need to puree for a bit longer in a regular food processor. The mixture should have no lumps and be a smooth, fluffy consistency.
Spoon the mixture over the crust and smooth the top.
Cover and refrigerate for 3-4 hours, or overnight.
Once chilled, you should be able to lift the bars(carefully out of the pan by lifting them by the tin foil or plastic wrap and sliding onto the counter.
Cut into bars. Top each with a dollop of coconut cream topping and a dash of cinnamon.
For the whipped cream topping:
Place the coconut cream and the honey in a mixing bowl.
Beat together with an electric mixer until combined.
serve chilled