1/3c.Swerve Brown Sweetener*coconut sugar for Paleo
¼c.Coconut oilvery soft or melted
3/4c.Powdered Swervemaple syrup or powdered coconut sugar for Paleo
1c.Canned Pumpkinjust pumpkin, no other ingredients
1tsp.Pumpkin pie spice
¼c.Strong coffee or espresso
¼c.Coconut milkfull fat
Whipped coconut cream
1canFull fat coconut milkrefrigerated overnight
2tsp.Powdered zero calorie sweetenermaple syrup or powdered coconut sugar for Paleo
Preheat oven to 325˚. Line 9” x 9” baking dish with parchment, with paper overhanging edges.
Combine almond flour and Swerve Brown Sweetener with a fork. Add remaining crust ingredients and combine. Press into bottom of dish. Bake for about 16 minutes (edges just starting to turn golden brown).
Prepare filling so that it is ready when crust is done baking.
With a hand or stand mixer, mix all filling ingredients until smooth. When crust has baked, remove from oven and pour filling over crust. Return to oven for about 30 minutes, or until center is just barely set (not liquid).
Allow to cool on counter for 30-45 minutes. Then refrigerate for 2 or more hours before cutting into 16 pieces. Prepare the Whipped Topping Refrigerating the cococnut milk, will cause the thick cream to rise to the top of the can. Scoop the hardened coconut cream from the refrigerated coconut milk into a bowl (save the liquid for later to use in something like a smoothie). Mix with electric mixer until smooth and creamy. It will only increase slightly in volume (not nearly as much as real whipped cream). Add remaining ingredients and mix with electric mixer for 2–3 minutes until very smooth.
Top bars with whipped coconut cream and a dash of cinnamon Enjoy!
* I like using Swerve Brown Sweetener for the crust, because it gives it more of a graham cracker flavor, but you can use regular granulated sweetener as well.