Grain-Free Pumpkin Bars

  Since Thanksgiving is in a few days I thought it would be a good time to share this delicious dessert recipe that also happens to be healthy{which can't be said for many holiday desserts.}This Thanksgiving we are gathering at my aunt's house and I'm in charge of bringing the stuffing, mashed sweet potatoes, and a dessert which will be these bars. Even if you don't have anyone in your family that has to follow special dietary needs {I'm the only one in my family} these bars will pass the taste test.  

  The texture of these bars is a mixture between the creamy custard  like these pumpkin pie cups and a soft cake. When you take a bite of the soft bars you will first notice the creamy pumpkin flavor paired with the spices before tasting the nutty almond butter. I have made this twice since I found the recipe online and both times the bars were gone in less than 2 days. You could even try using pureed acorn squash or sweet potato instead of pumpkin and pecan butter would give the bars a nuttier, richer taste.
  This dessert is good plain, dusted with confectioners' sugar, or you can take it to the next level by topping it with a dairy-free maple pecan glaze.

Here are some other recipes that are delicious to make for the holidays:

Breakfast: Overnight cinnamon apple oatmeal,  Apple Pecan {orange} breakfast cake

Sides: sweet potato casserole, Roasted green beans & potatoes,  
Dessert: Pumpkin pie cups, Pumpkin roll cake, Carrot cake whoopie pies, Cinnamon sugar almonds. 
Leftovers? Homemade turkey stock & turkey pot pie

 Grain-Free Pumpkin Bars
Grain/Gluten/Dairy/Refined Sugar free; Paleo

Recipe: Detoxinista 

1/2 cup pumpkin puree (not pumpkin pie filling)

1/2 cup creamy almond butter

1/3 cup honey

2 large eggs

2 tsp pumpkin pie spice

1 tsp vanilla extract

1/2 tsp baking soda

1/4 tsp salt -omit if your nut butter contains salt

1. Preheat oven to 350 F and line a 8"x 8" with parchment or spray with non-stick spray.

2. In a medium bowl, combine all of the ingredients and mix until the batter is smooth. 

3. Pour the batter into the prepared pan and bake for 20-25 minutes or until the edges are brown and the middle is firm when touched. 

4. Cool completely before serving plain or with a glaze.
Store in an air-tight container for a few days. 

Notes:

-Vegan? Try using the chai or flax egg for the 2 eggs in the recipe and use agave syrup instead of honey. 

-Banana can replace the pumpkin puree.