Coconut Love Pumpkin Pie Bars
This is a no-bake dairy- and gluten-free recipe for pumpkin pie bars.
Servings: 4 people
Ingredients
- 1 cup Pumpkin Puree (approximately 8oz, or 1/2 of a 15oz can)
- 1 cup unsweetened shredded coconut flakes
- 2 tbsp sweet raw honey
(heaping tablespoons!) - 4 tbsp coconut butter
(heaping tablespoons!) - 1/2 tsp vanilla
- 1/4-1/2 tsp pumpkin pie spice (make your own for keto)
Instructions
- In a bowl, put 1 cup pumpkin puree.
- Add the honey, coconut butter, and vanilla, and mix well.
- Add 1/4 tsp pumpkin pie spice and taste. If it doesn’t taste the way you desire it to, add more honey and pumpkin pie spice slowly until it does.
- The coconut butter/oil controls how hard these bars will be, right now
it will be hard enough to cut formed bars, but the texture will be
cakey. Add more coconut butter if you think you’ll need it, or wait
until your next batch…you will want more! - Add the shredded coconut flakes and mix very well. Press into a square pan or pie dish and refrigerate for a couple hours.
- Cut into bars and enjoy!