Ingredients
Units
Scale
For the cookie layer
- 1/3 cup coconut sugar
- 1/3 cup ghee, melted and cooled (sub coconut oil)
- 1 egg
- 1 tsp vanilla extract
- 1 3/4 cup almond flour
- 1/4 cup arrowroot starch
- 1 tsp pumpkin pie spice
- 1/2 cup dairy-free chocolate chips
For the pumpkin pie layer
- 1 cup pumpkin puree
- 1/4 cup coconut yogurt
- 1/4 cup coconut sugar
- 1 egg
- 1/2 tsp vanilla extract
- 1 tbsp arrowroot starch
- 1 tsp pumpkin pie spice
Instructions
- Preheat the oven to 350 F and line an 8×8″ baking pan with lightly greased parchment paper.
- To make the cookie layer, combine the almond flour, arrowroot starch, and pumpkin pie spice. Add the coconut sugar, melted ghee (or coconut oil), egg, and vanilla extract. Stir until a cookie dough forms. Fold in the chocolate chips.
- Press the cookie dough into the bottom of the greased baking pan and set aside.
- Using a seperate bowl, combine all of the ingredients for the pumpkin layer and stir until well combined.
- Pour the pumpkin layer over the cookie layer and transfer to the preheated oven. Bake for 30-35 minutes or until the top of the pumpkin pie is set.
- Remove from the oven and allow to cool completely before slicing into 9 bars. Store in the fridge for 2-3 days and serve fresh or chilled.
Notes
- All nutritional information are estimations and will vary. Estimations do not include optional ingredients.
Nutrition
- Serving Size: 1 serving
- Calories: 359
- Fat: 17.1g
- Carbohydrates: 31.4g
- Fiber: 2.7g
- Protein: 5.8g