Low Carb Pumpkin Pie Bars
These pumpkin pie bars are the prefect treat for cold afternoons, served with hot coffee or as an after dinner sweet.
How to Make It
Step 1
To prepare the base, add the ground almonds, ground pecans, erythritol, 1.5 tablespoons of melted coconut oil, 1 teaspoon of cinnamon and the salt to a mixing bowl. Stir well to combine.
Step 2
Line a shallow 3 x 6 tray or dish with baking paper. Tip the base mixture into the lined dish and press down to create a firm and even layer. Transfer to the fridge to set whilst you prepare the topping.
Step 3
Add the almond butter, pumpkin purée, coconut oil, syrup and remaining spices to a food processor. Blend together to combine.
Step 4
Add the milk and blend again until smooth.
Step 5
Spoon the topping mixture over the set base so that it is smooth and even.
Step 6
Transfer to the fridge for a minimum of 2-3 hours to allow the topping to firm up.
Step 7
Decorate with pecan halves and slice into 5 bars to serve.
Ingredients
- Pecans, Raw
10 half
- Almond Milk, Vanilla Or Other Flavors, Unsweetened
3 tablespoon
- Cinnamon, Ground
2 teaspoon
- Coconut Oil
1-½ tablespoon
- Ginger, Ground
1 teaspoon
- Almond Butter, Unsalted
1 cup
- Maple Flavored Syrup by Lakanto
1 tablespoon
- 100% Pure Erythritol by Now
1 tsp
- Food Cupboard Home Baking Almonds Ground by Sainsbury’s
3 ounce
- Organic Pumpkin Puree By Pacific
3 tablespoon
- Spices Nutmeg Ground
¼ tsp
- Pecans, Raw
10 half
- Coconut Oil
1-½ tablespoon