Gluten Free Dairy Free Pumpkin Pie Bars
  • ⅓ of caramel mixture
  • 1½ cup pumpkin puree
  • 6Tbsp coconut butter
  • 1½ tsp pumpkin spice
  • ⅛ tsp sea salt
  • ⅔ of caramel mixture
  • ½ cup hempseeds
  • 1 Tbsp coconut butter
  • 1 Tbsp coconut flour
Caramel mixture
  • ½ cup packed delet noor dates
  • 4 Tbsp water
  1. Caramel Mixture Chop dates in a high powered food processor or blender until small pieces. Add water and blend on high until smooth. Divide mixture, keeping ⅓ in food processor. Remove ⅔ of mixture and place in a mixing bowl for crust.
  2. Crust Combine the ⅔ caramel mixture, hemp seeds, coconut butter and coconut flour. Mix well until a dough forms. Press dough evenly in a lined 8x8 baking pan. Place in freezer for 10-15 minutes.
  3. Filling Add the pumpkin puree, coconut butter, pumpkin spice and salt to the ⅓ remaining caramel mixture. Blend until smooth and few chunks remain.
  4. Spread filling evenly over the crust. Place in freezer or refrigerator until firm.
  5. Cut into desired shapes and garnish with cocoa powder and chocolate drizzle.
This tastes just like pumpkin pie! If you're not a fan of coconut, I promise, you'll hardly even notice a very mild coconut flavor. Natural coconut butter is super easy to make cost less than $5 a jar instead of $14 tomake your own. Have fun with decorating with chocolate magic shell or plain.

These should be refrigerated all the time and left overs can be frozen.
Recipe by Petite Allergy Treats at