Alright guys, you’re in for a real treat. These hearty pumpkin spice bars taste just like the real deal and are healthy to boot! They get their flavour from real roasted pumpkin, warming fall spices and a creamy coconut frosting. This recipe is gluten-free, grain-free, dairy-free and allergy friendly. It’s naturally sweetened with dates and can be modified for the autoimmune protocol. They make a great healthy snack, dessert for fall pot lucks or a festive halloween treat!
I took the extra time to roast fresh pumpkin for this recipe. I find it’s much more flavourful when you make your own, but sometimes it’s all about convenience. You can easily substitute canned organic pumpkin puree without compromising the taste or texture. The base of this recipe is made up of cassava and coconut flour. Cassava flour is made from grating and drying the fibrous root of the cassava plant. It has a mild and neutral flavour and works well as a grain and nut-free baking alternative. I’ve been using it a lot lately in my recipes and it’s become a staple in my pantry.
Zwilling sent me this amazing chef’s knife (pictured below) from their Pro Blonde Collection. With all the useless tools in my kitchen, I’m embarrassed to say that I’ve never invested in quality knives. It has seriously amped up my game in the kitchen I can’t get enough of it! I’m not an expert on chef’s knives, but the oak wood handle also adds a nice touch. This might be totally biased, but I highly recommend getting one for yourself!
- 1 cup pumpkin, roasted and pureed (or organic canned pumpkin puree)
- ½ cup hot water
- ½ cup pitted dates
- ¼ cup cashew butter
- 2 tbsp coconut oil, room temperature (plus more for greasing pumpkin & pan)
- 1 tsp vanilla
- ½ cup cassava flour
- ½ cup coconut flour
- 2 teaspoons pumpkin pie spice
- 1 tsp baking soda
- ¼ tsp fine sea salt
- Unsweetened shredded coconut, for topping (optional)
- 1 cup coconut butter
- 2 tbsp maple syrup (optional)
- ¼ cup nutmilk
- Preheat oven to 400F.
- Cut pumpkin in half and scoop out seeds and pulp.
- Lightly grease with coconut oil and place face down on parchment lined tray. Bake for 35-40 minutes.
- Remove from oven and reduce heat to 350F.
- Scrape pumpkin from shell halves and puree in a blender until smooth.
- Add 1 cup pumpkin puree and remaining wet ingredients to a large bowl.
- Add all dry ingredients to a medium size bowl. Whisk until well combined.
- Combine dry ingredients with wet ingredients and mix with a spatula.
- Grease a 9x9" pan with coconut oil. Add mixture to pan and spread evenly. Bake for 30-35 minutes.
- In a medium bowl, beat coconut butter, maple syrup and nutmilk together until smooth and creamy.
- When bars are completely cool, remove from pan and layer with coconut frosting. Top with shredded coconut, if desired.
- Cut and serve immediately or store in the fridge for up to 5 days. Bars are best served at room temperature.
1. Sub melted coconut butter for cashew butter.
2. Use 1.5 tsp cinnamon + ½ tsp cloves instead of pumpkin pie spice.
3. Omit vanilla.
Have you ever baked with cassava flour? I’d love to hear your thoughts! Leave me a note in the comments below or tag @wholeheart.nutrition.
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