Desserts

Paleo Pumpkin Bars Recipe

Rebecca Baron
November 24, 2014
161

The crust is made with pecans and dates. The filling layer is almost a mousse/chiffon texture and is made by pureeing pumpkin puree, dates, coconut oil, etc. They have a very luxurious texture. The ‘Whipped cream’ on top is made with the thick coconut cream found in the top of a can of coconut milk, lightly sweetened with honey.

12
1 ¾ cup almond flour
½ cup tapioca flour
½ tsp salt
6 tbsp butter cold
1 egg
1 ½ cup pumpkin puree
12 dates
½ cup coconut oil
½ cup coconut milk canned
1 ½ tsp vanilla
1 ½ tbsp honey
¼ tsp allspice
1 tsp pumpkin pie spice
1 can coconut milk
½ tsp honey
ground cinnamon for dusting
FOR THE CRUST: Preheat the oven to 350 degrees. Place the almond flour, tapioca flour, and salt in the bowl of a food processor. Pulse 4-5 times for a few seconds until blended. Add the butter, 1 T. at a...
See the full directions on my site
Nutritions

Calories
707

Sodium
133mg
5% DV

Fat
27g
42% DV

Protein
7g
14% DV

Carbs
116g
39% DV

Fiber
13g
54% DV

Diabetic-Friendly Snack Sugar Free Low-Calorie Gluten-Free Low-Sodium Holidays/Special Occasions Baked Pumpkin

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186

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3/4 c salted butter
1 onion
4 cloves garlic
1/2 c all purpose flour
3 c low sodium chicken broth
12 oz cream cheese
2 t fresh thyme
1 t fresh rosemary
1 T Dijon mustard
1 1/2 t kosher salt
1/2 t black pepper
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2 c coarsely crushed Ritz crackers ( mixed with 2 T melted butter )
10
  • Preheat oven to 350° F . Grease a 9 x 13-inch baking dish; set aside.
  • In a large Dutch oven, melt butter over medium heat. Add onion and garlic; cook, stirring occasionally, until onion is...
    See the full directions on my site
Nutritions

Calories
1348

Sodium
1443mg
60% DV

Fat
59g
91% DV

Protein
56g
113% DV

Carbs
141g
48% DV

Fiber
7g
31% DV