Grain-free Pumpkin Pie Bars:

Name: Grain-free Pumpkin Pie Bars
Ingredients: 3 large pasture raised eggs; 1 tsp vanilla extract; 1/4 cup coconut oil melted; 1 cup pumpkin; 1/2 cup maple syrup; 3/4 cup pecan butter; 1 cup Almond flour; 1/2 cup Coconut flour; 1/4 tsp salt; 2 tsp pumpkin pie spice; 1/2 tsp Cinnamon; 1/4 tsp nutmeg; 1 tsp baking soda; 1/2 cup chopped chocolate + 2 Tbsp for topping; Sprinkle of flaky salt for topping; 2 Tbsp Flaxseed meal (Optional)

I am a huge lover of pumpkin pie! But I find bar form anything is way better and so these grain-free pumpkin pie bars were born. And I can’t wait for you all to try them out and let me know what you think.

Ingredients you will need:

Pumpkin purée (not pumpkin pie filling you want just 100% pumpkin)
Pasture raised eggs
Coconut oil
Maple syrup
Pecan butter (substitute any type of nut/seed butter)
Vanilla extract
Pumpkin pie spice
Cinnamon
Nutmeg
Baking soda
Sea salt
Almond flour
Coconut flour
Chocolate of choice ( I prefer chopping up a favorite chocolate bar)
Flaky salt for top
Optional: flaxseed meal

Sorry but I do not have any substitutions for flours since I have not tried anything but this combination.

How to prepare:

The prep is simple, add the wet ingredients in a medium size bowl, and mix. And then add in the dry ingredients and mix. Fold in the chopped chocolate, add to a lined 8×8 baking dish, top with more chopped chocolate, and bake 350 F for 35-40 minutes or until a toothpick comes out clean.

Let them cool before slicing:

Now there are two ways I have tried, as far when is the best time to slice up and enjoy. But something to keep in mind, is these are meant to be a pumpkin pie consistency and not a cake type consistency. And so the texture will be more of a fudge, moist texture.

If you just can’t wait to dive on in, at least give them a good 10-15 minutes to rest before slicing and enjoy warm.
I personally like to let mine cool completely, stick in the refrigerator overnight, and then cut into slices because I like to eat mine cold or at room temperature.

How to store:

I store mine in an airtight container in the refrigerator. But they also freeze well, but I would suggest you wrap each one individually and store, because they may hard to pull apart when frozen.