It’s PUMPKIN EVERYTHING season, and I figured I should finally hop on the bandwagon and share with you one of my absolute favorite paleo pumpkin treats!
These delicious bars are full of amazing nutrient dense ingredients and have the perfect amount of sweetness and healthy fats to keep your blood sugar levels from soaring like most sweet treats around halloween and thanksgiving. I don’t know about you, but I just can’t handle the super sweet pumpkin desserts and candy that so many people love this time of year!
These bars are the perfect way to curb that pumpkin craving without all the sugar, brain fog, and hyperactivity 🙂
- For The Crust:
- 1 Cup Natural Grocers Almond Flour
- 1/4 Cup Natural Grocers Coconut flour
- 3 Tablespoons Tapioca Flour
- 3 Tablespoons Melted Butter
- 3 Tablespoons Pure Maple Syrup
- 1 Teaspoon Vanilla Extract
- 1 Pinch Of Mineral or Finely Ground Sea Salt
- For The Pumpkin Topping:
- 1 Can (15 ounces) Natural Grocers Organic Pumpkin
- 1 Cup Organic Coconut Cream (Just the cream, not the liquid!)
- 1/4 Cup Coconut Sugar
- 1 Teaspoon Vanilla Extract
- 1 Teaspoon Pumpkin Pie Spice
- 1 Egg Yolk
- 2 Scoops Collagen Peptides (optional)
- Preheat your oven to 375 degrees and line an 8×8 baking pan with non-toxic parchment paper. Set aside. (Tip: to get the parchment paper to stay in place, wipe some coconut oil on the baking pan before placing the parchment paper)
- In a medium-sized bowl, mix together the dry ingredients for the crust: almond flour, coconut flour, tapioca flour, and salt. Set aside.
- In a small bowl, add butter and melt in microwave. Once melted, add the maple syrup and vanilla. whisk until well combined.
- Pour the wet ingredients into the dry until well combined, then place crust dough into your 8×8 baking pan.
- Use fingers to press the dough into the pan evenly. Place into oven and bake for 15-20 minutes until crust is a nice brown color.
- In a small saucepan over medium heat, add all ingredients: organic pumpkin, coconut cream, coconut sugar, vanilla, pumpkin pie spice, egg yolk, and collagen (optional)
- Bring mixture to a slight simmer for about 5 minutes. Mixture will reduce slightly- this is what you want! This is thickening the mixture and making sure the egg yolk is cooked the whole way through.
- Once the crust is cooked to a nice brown color, let it sit out on the counter until it cools- about 20 minutes.
- Once cooled, pour the pumpkin mixture on top of the crust.
- Place in the fridge for about 30-60 minutes until cooled and easy to cut.
- Remove from fridge and cut into squares, ENJOY!
I chose to use Natural Grocers Organic Pumpkin because it is truly the highest quality canned pumpkin around. Typically when I see private label products, I immediately assume the product is lower quality and cheaper because of it. That is SO not the case with Natty G’s private label products! The quality of their private label products are actually higher of that than most products in their stores, which is unheard of! All of the private label products I’ve had so far are truly gourmet and full of intentional, organic, minimal ingredients. The great part is, even though the quality is through the roof, the prices are not.
In their own words, “It’s a giant step to provide our neighborhood with the healthiest options at prices that every family can afford. We choose products that represent not simply value, but our values — values that support small farmers, family businesses and environmental stewardship; values that have been deﬁning our family’s mission since 1955, never compromising quality for the easy way through.” This is one of the many reasons why I LOVE supporting, shopping, and working with Natural Grocers! They’re the real deal- no BS.
This post is sponsored and paid for by Natural Grocers, a local grocery store I visit frequently and truly love! All opinions are my own.