This recipe started out with me wanting to make a gluten- and dairy-free pumpkin dessert that could be eaten by hand at a party. But I didn’t just want to make regular one-layer pumpkin bars or pumpkin blondies, and I wanted it to have a little more to it than pumpkin pie – but it definitely had to have a crust. I found recipes for pumpkin layer bars, but they all had coconut or coconut butter, which I feel takes away from the pumpkin-ness a bit.
After much research, inspiration, and experimentation, I present to you: Four-Layer Paleo Pumpkin Bars. Almond meal crust, date-cashew butter caramel, creamy pumpkin custard, and crisp maple pecans. They’re a bit of work, a little rich, and ultimately indulgent… but best of all they’re clean as can be. No refined sugar or anything :)
Be sure to keep the bars refrigerated until serving, otherwise the pumpkin and caramel layers will soften and become much harder to eat with your hands. If you don’t mind the mess or prefer to eat them with a fork (perhaps topped with some dairy-free ice cream?) then disregard this and do yo’ thang.
This recipe is:
• Refined sugar free