Instructions

1. Line an 8×8 baking pan with parchment paper and set aside.
2. Melt coconut oil in a small pan on low heat and set aside to cool.
3. In a small bowl mix together the almond flour, coconut flour, baking soda and salt to combine evenly and break up any lumps. I measure the flour in a bowl and add the rest.
4. In a medium bowl, whisk together the coconut oil, coconut sugar, egg and vanilla extract until well combined.
5. Add the almond flour, mixture and mix gently until dough forms. Allow dough to sit for 5 minutes.
6. Preheat oven to 350 degrees F.
7. Press the dough into the bottom of the prepared baking pan. Use a rubber spatula or your hands to help you spread out the dough evenly towards the edges.
8. Bake for 10 minutes, then remove and set aside to cool for 3-5 minutes.
9. To make the filling: Wipe out the bowl you used for the crust with a kitchen towel you don’t have to wash it. Add the pumpkin puree, eggs, cashew milk, maple syrup, coconut sugar, vanilla and pumpkin pie spice and whisk until until smooth.
10. Pour over the almond cookie crust. Bake for 50-60 minutes until set and filling no longer jiggles.
11. Remove and allow to cool completely at room temperature before covering with plastic wrap and transferring to the fridge for 4-6 hours, or overnight if desired.
12. Once ready, cut into 9 bars and serve alone or with paleo powdered sugar or coconut whipped cream. Store bars in fridge for up to 5 days without any toppings.

Paleo Powdered Sugar (optional):

1. Add 1/2 cup paleo friendly sugar, (maple sugar or coconut sugar) to a high speed blender or Vitamix.
2. Blend on high until it has a powder-like texture, 30-60 seconds.
3. If you’d like it more ‘powder-like’, Add 1 teaspoons tapioca starch or arrowroot starch to the blender.
4. This really helps to get it to be similar to regular powdered sugar.
5. Let the mixture settle in your Vitamix for at least 30 seconds before removing the top!