- 2 cups almond flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- 2 teaspoons pumpkin pie spice
- ¼ cup almond butter
- 2 tablespoons coconut oil
- ¼ cup coconut sugar
- 2 tablespoons maple syrup
- 2 teaspoons vanilla extract
- 2 tablespoons almond milk
- 1 cup pumpkin puree
- 1/2 cup ghee, or coconut oil, softened
- 1/3 cup maple syrup
- 1/4 teaspoon cinnamon
- 1 1/4 tablespoons coconut flour
- 2 1/2 tablespoons coconut milk
- 1 tablespoon coconut sugar
Preheat the oven to 350 degrees F. Grease and line an 8×8 baking dish and set aside.
Combine the almond flour, salt, baking soda, baking powder and pumpkin pie spice in a small bowl and mix well, and set aside.
In a microwave safe bowl, add the coconut oil and almond butter together. Heat on high for 30 seconds. Stir well and place back in the microwave to heat completely, roughly another 15-30 seconds. Once fully melted stir until its well combined. Add the coconut sugar, maple syrup, vanilla and almond milk to the mixture and stir until well combined. Lastly, add the pumpkin puree to the mixture and stir until all ingredients are fully combined.
Now, add the dry ingredients to the wet ingredients and mix until they are all fully combined.
Pour mixture into the baking pan and place in the oven for 30-35 minutes, until center is set, note that the bars will be slightly moist. Allow to cool in pan for 15 minutes then place the bars in the refrigerator for at least 30 minutes, to cool before adding the layer of frosting.
While the bars are cooling, use a medium sized bowl to beat the ghee (or coconut oil) until smooth and creamy, about 1 minute (using a hand mixer helps the process along). Add the maple syrup, cinnamon, coconut flour, coconut milk and coconut sugar and beat will until combined. If you’re using ghee (instead of coconut oil) add an additional tablespoon of coconut flour. When bars are completely cool, remove them from the pan and cover them with the frosting. Chill in the refrigerator again for 15 minutes. Cut and enjoy! Or keep in the refrigerator for up to one week or in he freezer for one month.