Are you ready to get the most out of pumpkin season? We’re with you. These pumpkin bars make it easy to get your daily dose of pumpkin throughout the holidays (or serve up an amazing dessert at your gathering) so you never have to go without. Plus, they’re sweetened with antioxidant-rich raw honey, so you can feel great about your daily indulgence.
GLUTEN-FREE PUMPKIN BARS
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Ingredients
- ½ cup vegan shortening
- 1 ½ cups white rice flour
- 4 tablespoons cold water (cold)
- 2 eggs
- ½ cup brown or coconut sugar
- 1 can Pumpkin
- 1 can evaporated coconut milk
-
1 tsp. Ava Jane’s Kitchen Pumpkin Pie Spice
- ¼ tsp. ginger
- 1 tsp. vanilla
- ½ tsp. salt
- 1 ½ cups coconut milk cream (scoop the solid part from a full fat coconut milk can).
- ¼ cup soft almond butter
-
3 tablespoons Ava Jane’s Kitchen Raw Yucatan Honey
- ¼ cup organic powdered sugar sweetener
- 1 tsp vanilla extract
CRUST INGREDIENTS:
BAR INGREDIENTS:
FROSTING INGREDIENTS:
Directions
- Prepare the coconut cream first.
- Combine all ingredients in a small bowl, then whisk together with a hand whisk or lightly with beaters.
- Put in the refrigerator for at least 60 minutes to thicken slightly.
- Prepare the crust. Heat your oven to 400 F and grab a square 8-inch pie/baking pan.
- Add the shortening to the rice flour in a bowl and mix with your hands until crumbly. Add the cold water and continue to combine.
- Once the dough comes together, form it into a large ball.
- Next, place the dough in the 8-inch pie pan and press it into the bottom and sides. You can use the back of a spoon, a fork, or your fingers for this.
- Now, prepare the filling.
- Beat all the filling ingredients together until smooth. Pour into the crust and bake 15 minutes.
- Reduce oven temperature to 350 degrees F and bake about 35 minutes longer or until a toothpick inserted into the center comes out clean. Let cool to room temperature then refrigerate until chilled.
- Drizzle or frost with coconut cream.
- Serve!