My pumpkin squares are extremely easy to make and taste incredible. I’ve used Almond Flour here and Agave instead of sugar that makes this a healthy indulgent treat using minimal processed ingredients. Making this couldn’t be any easier since the whole mixture literally requires just a mixing bowl and spoon.
The pumpkin pie spice flavors remind you of the gorgeous season we’re in right now and the pumpkin coconut combo works its magic.The squares need a little chill time in the fridge to set and to be cut into squares and all ready to be gobbled up.Enjoy.
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Coconut and Pumpkin Bars
- Total Time: 55 mins
Description
Whip of these one bowl wonders for a tasty snack with a taste of autumn. Recipe Adapted from The Detoxinista
Ingredients
- 1 15oz Can of Pumpkin puree
- Almond flour-3/4 cup
- Shredded Coconut-1/2 cup plus some to sprinkle over the top
- Agave syrup-1/2 cup plus 2 tbsp
- Pumpkin Pie spice mix-1 tsp
- Baking soda-3/4 tsp
- Salt-1/4 tsp
- 2 large eggs
- Butter or cooking spray, for greasing the pan
Instructions
- Preheat the oven to 350 degrees.
- Grease a 9×9 baking dish with cooking sray or butter.
- In a mixing bowl mix all the ingredients making sure they’re clump free.
- Transfer into the greased dish and smooth the top using a spatula.Sprinkle some shredded coconut over the top.
- Bake for 40-45 minutes until the edges are golden.
- Cool completely and chill in the fridge before cutting into squares.
- Prep Time: 10 mins
- Cook Time: 45 mins
Youd never know these use almond flour and agave, so delicious.
These taste incredible and no one guesses theyre healthy, so good and moist. Made them with almond flour, thanks!