the veggie nook has published this great Pumpkin Pie Squares using our Let’s Do…Organic® Shredded Coconut.
Pumpkin Pie Squares
A delicious bar that tastes like pumpkin pie but is way easier and healthier!
Author: Gabby Ouimet
Recipe type: dessert
Cuisine: vegan, gluten-free, refined sugar-free, no-bake
Serves: 9 bars
Ingredients
Crust
- ½ cup old-fashioned rolled oats (certified gluten-free if necessary)
- ½ cup pecans
- ½ cup unsweetened Let’s Do…Organic® Shredded Coconut
- ½ teaspoon cinnamon
- ⅛ teaspoon salt
- 1 cup pitted dates, chopped
Filling
- 1½ cups pumpkin puree
- ⅓ + 2 tbsp cup maple syrup or coconut nectar (or to taste)
- ¼ + 2 tbsp cup melted coconut oil
- 1 teaspoon vanilla
- 1 tbsp pumpkin pie spice
- 2 tablespoons coconut flour
- Line an 8"x8" baking pan with parchment paper so you can lift the bars out for cutting.
- Crust: Place oats, pecans, coconut, cinnamon and sea salt in a food process and pulse until finely ground. Add in the dates and process until sticky and holds to together when you press it. Press the dough into your prepared pan and put in the fridge while you make the filling.
- Filling: Place all filling ingredients except coconut oil and flour in to the food processor and process until smooth and well combined. With the food processor running, pour in the coconut oil. Finally, while it’s still running, add the coconut flour. Pour on top of the prepared crust and smooth it out with a spatula.
- Refrigerate for at least 5 hours before serving. Sprinkle with coconut shreds, pumpkin pie spice or coconut whipped cream and serve!
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Find Great Organic Coconut Flour Recipes Here.
Purchase Let's Do...Organic® Organic Coconut Flour singles at Edward & Sons store.
Purchase Let's Do...Organic® Coconut Flour 6 Packs at Amazon.com.
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Republished by EdwardandSons.com
