Add Row
Add Element
UPDATE
Add Element
  • Home
  • Subscribe
  • Contact Us
  • Categories
    • Health Tips
    • Fitness
    • Recipes
Add Element
  • Facebook
    update
  • Valis Pro Twitter
    update
  • Valis Pro Google
    update
  • LinkedIn
    update
  • Alignable
    update
  • Youtube
    update
  • Instagram
    update
  • All Posts
  • Health Tips
  • Fitness
  • Recipes
2 Minutes Read

Pumpkin Pie Layer Bars

These Pumpkin Pie Layer Bars make a decadent-tasting treat to share at your Halloween gathering. A date-sweetened pumpkin spice custard is layered over an almond flour and pumpkin crust, and it’s all topped with chopped dark chocolate, shredded coconut, and a pinch of flaked sea salt.

Pumpkin is rich in the antioxidants beta-carotene and vitamin C which support healthy skin, as well as potassium which can contribute to good cardiovascular health and blood pressure.

Ingredients

Crust

  • ¼ cup coconut oil, solid
  • ¼ cup pure maple syrup
  • ¼ cup canned pumpkin puree
  • ¼ cup raw almond butter, unsweetened
  • 2 tablespoons coconut flour
  • 1 ½ cups fine almond flour

Pumpkin Custard

  • 1 ¼ cups canned pumpkin puree
  • 4 pitted Medjool dates
  • ½ cup canned coconut cream (solids only)
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 ½ teaspoons pumpkin spice seasoning

Toppings

  • 2 tablespoons unsweetened shredded coconut
  • ⅓ cup chopped dark chocolate (I used Hu Kitchen)
  • Pinch Maldon flaked sea salt

Directions

1. Preheat the oven to 350°F and line an 8x8 pan with parchment paper. Soak the dates in a bowl of boiling water for 10 minutes while starting the other components of the bars.
2. Begin with making the crust by adding all of the ingredients into a food processor and pulsing until a dough is formed. Scrape the food processor and continue to pulse if needed. Transfer dough into the lined pan and flatten to a single layer, then transfer the pan into the oven and bake for 10 minutes.
3. For the pumpkin custard layer use the same food processor, no need to wash it. Add all of the ingredients for the pumpkin custard and blend until smooth.
4. Remove the crust from the oven and pour the pumpkin custard layer on top. Transfer pan back into the oven and bake for 25 minutes.
5. After 25 minutes, remove from the oven and top with the shredded coconut, chopped chocolate, and flaked salt. Transfer back into the oven for at least 5 minutes or until the coconut is golden.
6. Remove from the oven and allow to cool for 10 minutes before cutting into 30 squares. Transfer to the refrigerator for at least an hour to set, then enjoy!
Recipes

50 Views

0 Comments

Write A Comment

*
*
Related Posts All Posts
07.26.2025

Shrimp and Zoodles

Servings: 1, Prep Time: 5 min, Cook Time: 15 minIngredients4 oz [113.6 g] Shrimp (Prawns)3 cup [255 g] Zucchini Noodles1 small [43 g] Shallot2 clove [6 g] Garlic1.5 tbsp [19.2 g] Clarified Butter Ghee0.5 cup [72.5 g] Green Peas4 sprigs [4 g] Parsley1 Dash [1 g] Himalayan Pink Salt (To Taste)1 dash [0.1 g] Black Pepper (To Taste)1 tsp [4.7 g] Lemon JuiceDirectionsPat the shrimp dry and season with salt and pepper to taste. Set aside.In a skillet, add half the ghee in the pan and sear the prawns for 1-2 minutes per side. Remove from heat and set aside.Chop the shallot and garlic into a small dice.Heat a pan to medium heat and add the remaining ghee and saute the shallots and garlic for 5 minutes.Add the zucchini noodles and peas, cook for 1 minute.Add the shrimp and turn off the heat.Finely chop the parsley and add to the dish. Squeeze a little fresh lemon juice and enjoy!Nutrition InfoCalories: 404, Fat: 21g, Carbs: 30g, Protein: 25g, Fiber: 8g, Sugar: 14g

07.24.2025

Kale, Apple and Chicken Salad

Servings: 2, Prep Time: 5 min, Cook Time: 0 minIngredients8 leaves [120 g] Kale1 medium (2-3/4" dia) (approx 3 per lb) [138 g] Honeycrisp Apples1 tbsp (packed) [15 g] Feta Cheese3 medium piece (yield after cooking, bone removed) [186 g] Rotisserie Chicken1 tbsp [14 g] Olive Oil0.5 tbsp [7.5 g] Apple Cider Vinegar3 tbsp [21 g] Pumpkin SeedsDirectionsChop the kale and add to a bowl.To make the dressing, add the olive oil, apple cider vinegar, and a dash of salt and pepper to a small bowl and whisk. Pour over the kale and toss to combine.Top the kale with the apple slices, feta, pepitas and chicken.Nutrition InfoCalories: 436, Fat: 27g, Carbs: 16g, Protein: 32g, Fiber: 2g, Sugar: 7g

07.19.2025

Breakfast Burger

Servings: 1, Prep Time: 5 min, Cook Time: 15 minIngredients3 oz [85.05 g] Ground Beef (95% Lean / 5% Fat)1 large [50 g] Egg1 cup [90 g] Brown Mushrooms (Crimini Italian)0.5 cup [16.5 g] Alfalfa Sprouts2 leaf, medium medium [30 g] Butterhead Lettuce1 tbsp [12.8 g] Clarified Butter GheeDirectionsMake two patties from the ground beef and season with salt and pepper to taste.In a pan, add half of the ghee and cook the patties on high heat for 5 minutes per side or until cooked to your liking.In another skillet, add the rest of the ghee and fry an egg sunny side up & set aside. Sprinkle salt on the egg.Remove the patties from the pan and let the meat rest. Use the same pan to heat the mushrooms as this gives them more flavor! Saute for 3 minutes.Build the breakfast burger by laying the washed romaine lettuce, followed by the alfalfa sprouts and lastly the burger patties with the mushrooms. Serve the egg on top or on the side. Enjoy!Nutrition InfoCalories: 330, Fat: 22g, Carbs: 4g, Protein: 27g, Fiber: 1g, Sugar: 2g

Terms of Service

Privacy Policy

Core Modal Title

Sorry, no results found

You Might Find These Articles Interesting

T
Please Check Your Email
We Will Be Following Up Shortly
*
*
*