Paleo Pumpkin Bars with "Cream Cheese" Frosting

Ingredients

• 2 cups almond flour
• 1 ½ tablespoons coconut flour
• 1 pinch salt
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• 1 ½ teaspoons cinnamon
• ½ teaspoon pumpkin spice
• ¼ cup almond butter
• 2 eggs
• 2 tablespoons ghee (or coconut oil)
• ⅓ cup maple syrup
• 1 tablespoon vanilla extract
• 2 tablespoons almond milk
• 1 15-ounce can pumpkin puree
• 1 ½ cups raw cashews (soaked in water for at least 4 hours then drained)
• ½ cup coconut cream
• 2 tablespoons coconut oil (at room temperature)
• 6 tablespoons maple syrup
• 2 tablespoons fresh lemon juice
• ½ teaspoon apple cider vinegar
• 2 teaspoons vanilla extract

Steps

1. 1

   Preheat oven to 350° Fahrenheit. Grease 8x8 baking dish and line with parchment paper. Set aside.

2. 2

   In small bowl, combine almond flour, salt, baking soda, baking powder, and pumpkin spice. Mix well and set aside.

3. 3

   Place coconut oil and almond butter in large microwave-safe bowl. Microwave on high heat for 30 seconds. Stir well and return to microwave. Heat completely, then remove from microwave and stir until combined.

4. 4

   Add coconut sugar, maple syrup, vanilla extract, and almond milk to almond butter & coconut oil mixture. Stir until well-combined, then add pumpkin puree and stir well.

5. 5

   Slowly mix dry ingredients into bowl of wet ingredients. Stir until all ingredients are thoroughly combined.

6. 6

   Pour mixture into greased baking dish. Place in oven and bake 30-35 minutes, until toothpick inserted in center comes out completely clean. Top of bars should feel firm but bars will be slightly moist.

7. 7

   Remove from oven and let bars cool in baking dish at room temperature for 15 minutes. After 15 minutes, place baking dish in refrigerator and chill at least 30 minutes, up to 2 days.

8. 8

   While bars are in refrigerator, combine all frosting ingredients in high-speed blender and blend until very, very smooth. Place frosting mixture in refrigerator and until completely chilled.

9. 9

   Spread thick layer of chilled frosting over cooled pumpkin bars. Cut into 9-12 even squares and serve.