Pumpkin Pie Bars

• Prep Time
  15 minutes
• Bake Time
  17 minutes
• Makes
  9 servings

Ingredients:

For the crust:

• 1 cup ground pecans
• 1 1/4 cup oat flour
• 1 cup almond flour
• 1/2 tsp. baking powder
• 1 tsp. cinnamon
• 1/8 tsp. nutmeg
• 1 large egg
• 5 tbsp. maple syrup
• 5 tbsp. melted coconut oil or butter
• Pinch salt

 

For the filling:

• 1 1/2 tbsp. tapioca flour
• 4 tsp. pumpkin pie spice
• 1/4 tsp. salt
• ¾ cup packed brown sugar
• 1 15-oz can pumpkin puree
• 1/3 cup Nuts 'N More Spiced Pumpkin Pie High Protein Peanut Butter Spread
• 1/2 cup coconut milk
• 2 large eggs
• 1/4 cup + 2 tbsp. maple syrup (+ more to taste for added sweetness)
• 1 tsp vanilla extract

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Directions:

1. Preheat oven to 350° F. Line an 8x8 baking dish with parchment paper and coat with a layer of Cooking spray.
2. Add pecans to a blender and blend into a fine flour. Pour into a large bowl, then add oat flour, almond flour, baking powder, cinnamon and nutmeg.
3. Stir the dry ingredients to combine, then crack egg over the mixture, along with maple syrup and Coconut oil.
4. Stir until evenly incorporated, then transfer to baking dish.
5. Use a rubber spatula to firmly press the crust into the bottom of the pan, then transfer to the oven and bake for 10 minutes.
6. Meanwhile, combine filling ingredients in the same bowl, starting with the tapioca flour, salt, pumpkin pie spice and brown sugar, mixing to combine.
7. Next, add in the wet ingredients including pumpkin puree, nuts’n more Spiced Pumpkin Pie Spread, coconut milk, eggs, syrup and vanilla.
8. Stir until creamy and evenly incorporated.
9. Pour over the crust mixture and bake for an additional 40 minutes. Allow to cool in the fridge completely before slicing into bars.

 

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Macros (per serving):

Calories: 507

Fat: 28g

Carbs: 56g

Protein: 12g