Paleo Pumpkin Bars
This recipe is basically from PaleOMG. I’ve tweaked it a bit. PaleOMG has more fantastic pumpkin recipes at
  • For the crust;
  • 8 dates, pits removed
  • 1 cup of almond butter
  • 2 farm fresh eggs
  • 2 tablespoons of honey
  • 1 teaspoon of vanilla extract
  • 2 teaspoons of cinnamon
  • Pinch of salt
  • For the filling;
  • 1 14 oz can or 1 ¾ cups of pumpkin puree
  • ½ cup of coconut milk
  • ¼ cup of coconut butter (or the cream at the top of the can if you can’t find coconut butter)
  • 3 tablespoons of coconut oil, melted
  • ¼ cup of maple syrup
  • 2 teaspoon of cinnamon
  • ½ teaspoon of ground ginger
  • ½ teaspoon of nutmeg
  • ¼ teaspoon of allspice and ginger
  • ⅛ teaspoon of allspice
  • For the nummy pecan topping;
  • 1 cup of pecans, unchopped
  • 2 tablespoons of maple syrup
  • 1 teaspoon of cinnamon
  1. Let’s put this all together now. First off, stoke the fire to 350 degrees, (turn on the oven) While that is heating up, time to make the crust. In you handy dandy food processor pulse all the ingredients together till well blended. Pour into a well-oiled 9x9 baking dish and smooth out with a rubber spatula. Tuck in the oven for 12-15 minutes or till the top barely starts to brown and is firm to the touch. Take it out and let it cool till it won’t melt the filling. Keep the oven on to roast the pecans.
  2. While that is baking make your pumpkin filling. In your cleaned food processor or blender, add all the filling ingredients and give it a whirl till well blended. Pour into the cooled crust and smooth out with that handy rubber spatula.
  3. The pecans are so easy you are going to be amazed. Pour the pecans into a one cup measuring device and then drizzle the maple syrup over them. Sprinkle with the cinnamon and mix till all the nuts are covered. Spread evenly on a small baking sheet that has been lined with parchment paper and roast for 8-10 minutes stirring once. When the maple syrup gets shiny and starts to bubble take them out and let them cool. (Before eating them so you won’t burn your fingers!) Sprinkle half of them over the filling and then place in the fridge for a couple hours to firm up before cutting. Enjoy the rest of the pecan as special little snacks or on salads.
Recipe by The Cave Woman Cafe at