Description
These pumpkin pie crumble bars are like pie, but better! A crumb topping, thick, creamy texture and a drizzle of icing make this fall dessert a real winner.
Ingredients
Units
Scale
Base:
- 1/3 cup coconut flour
- 1/3 cup tigernut flour
- 2 tbsp arrowroot powder
- 1 1/2 tsp baking soda
- 3/4 cup pumpkin puree
- 1 tsp apple cider vinegar
- 1/3 cup coconut oil
- 1/2 cup coconut milk
- 1 tbsp maple syrup
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
Crumb Topping:
- 1/2 tsp ground cinnamon
- 1/4 cup tigernut flour
- 2 tbsp coconut flour
- 3 tbsp coconut oil
- 2 tbsp maple syrup
- Pinch sea salt
Coconut Butter Glaze:
- 3 tablespoons coconut butter, softened
- 1 tablespoon maple syrup
- 1-2 tablespoons warm water (to thin to a drizzleable consistency)
Instructions
For the base:
- Preheat oven to 350°F (175°C). Line an 8×8 or 9×9 inch baking dish with parchment paper.
- Mix the dry ingredients together (coconut flour, tigernut flour, arrowroot powder, baking soda). In a separate bowl, mix the wet ingredients (pumpkin puree, maple syrup, apple cider vinegar, coconut oil, and coconut milk).
- Add the wet ingredients to the dry and mix well, then sprinkle in the cinnamon, cloves, and ginger and stir to combine.
- Spread the mixture evenly into the prepared dish. Bake for 5 minutes while you make the crumb topping.
To make the crumb topping:
- Mix all crumb topping ingredients together with a whisk by hand or in a food processor until crumbs form.
- Remove the baking dish from the oven and evenly pour the crumbs over the top. Return to the oven and bake for 40 minutes.
- Remove from the oven and let cool in the dish for a few minutes, then use the parchment corners to lift the bars onto a wire rack.
Coconut Butter Glaze:
- Stir together the softened coconut butter and maple syrup until smooth. Add warm water, one tablespoon at a time, stirring after each addition, until the glaze is thin enough to drizzle.
- Drizzle the glaze over the cooled bars. Let set for a few minutes before slicing and serving.
Notes
Coconut butter thickens and seizes as it cools — if your glaze firms up before you can drizzle it, set the bowl over a small pot of warm water for a minute and stir until fluid again. The bars need to be fully cooled before glazing so the drizzle sets up rather than melting in.
- Category: Baking, Dessert