Ingredients
For the crust
- ½ cup + 1 tbsp coconut flour
- 3 tbsp arrowroot starch
- 1 tbsp gelatin
- ¼ tsp baking soda
- 2 tbsp maple syrup
- ½ cup coconut oil, melted
For the filling
- 2 cups pumpkin puree
- ¼ cup coconut oil, melted
- ¼ cup maple syrup
- ¼ cup coconut cream, softened (plus additional for topping if desired)
- 1 tsp cinnamon
- ¼ cup water
- 1 tbsp gelatin
Instructions
- Prepare the crust: In a mixing bowl, combine the coconut flour, arrowroot starch, gelatin, and baking soda. Add the maple syrup and melted coconut oil, stirring well to form a dough. Press the dough evenly into the bottom of a lined 8×8 inch baking pan to create the crust layer.
- Make the filling: In a separate bowl, whisk together pumpkin puree, melted coconut oil, maple syrup, softened coconut cream, cinnamon, and water until smooth. Sprinkle the gelatin over the mixture and whisk thoroughly to fully incorporate it.
- Assemble the bars: Pour the pumpkin filling over the pressed crust, spreading it evenly with a spatula to cover the base completely.
- Chill to set: Place the baking pan in the refrigerator for at least 4 hours, or until the filling is firm and set. This step is crucial to allow the gelatin to work and create a sliceable bar texture.
- Serve: Once set, cut into bars and optionally top with additional softened coconut cream before serving.
Notes
- Use canned pumpkin puree or homemade pumpkin puree without added spices or sweeteners.
- Ensure all coconut oil and coconut cream used are at room temperature or softened to avoid lumps in the filling.
- Gelatin is necessary for setting; do not omit or substitute if you want firm bars.
- Store bars refrigerated and consume within 3-4 days for best freshness.
- This recipe is compliant with the Autoimmune Protocol diet, avoiding common irritants like nuts, grains, dairy, and eggs.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Gluten Free
