It’s pumpkin season and Pumpkin Bars weren’t something that I haven’t “paleotized” yet. Then this wonderful jar of Pumpkin Spiced Donut Coconut Butter showed up in the mail so I knew I had to get to work. I was originally stoked to make actual donuts (because of the name), but the batter just screamed to be thrown in an 8×8 pan and make bars.
As a lot of you know, I just love Nikki’s Coconut Butter. This is my third recipe using their coconut butter.
Pumpkin Bars with Caramel Drizzle
- 1 cup coconut flour
- 4 large eggs
- 1/4 cup unsweetened coconut flakes
- 2 tablespoons Nikki’s Pumpkin Spiced Donut Coconut Butter
- 2 teaspoons pumpkin pie spice
- 1/2 cup pumpkin puree
- 1 teaspoon vanilla
- 1/2 teaspoon baking powder
- 2/3 cup unsweetened applesauce
- pinch of salt
- 1/2 cup canned coconut milk
- 1/4 cup raw honey
- 1/4 teaspoon vanilla
- 2 tablespoons ghee or organic butter
- 2 teaspoons coconut oil
- dark chocolate curls (optional garnish)
- Place the can of coconut milk in the refrigerator the night before.
- Preheat oven to 350 degrees F. Grease an 8×8 pan.
- Blend coconut flour, eggs, coconut flakes, coconut butter, pumpkin pie spice, pumpkin puree, vanilla, baking powder, applesauce and salt.
- Place batter in the greased pan and cook for about 25 minutes until batter is set. Remove from oven and let cool for about an hour. Cut into 16 squares.
- In a medium saucepan over medium-low heat, place coconut milk (use solids from the top of the can plus any additional liquids), honey, vanilla, ghee, and coconut oil. Cook for about 15 minutes until the mixture reduces and darkens. The mixture should be thick on the back of a spoon. Remove from heat for about 5 minutes.
- Gently drizzle caramel over the cut pumpkin bars.
- Top with optional dark chocolate curls.