Paleo pumpkin pie bars with homemade Nutella swirled through a layer of pumpkin pie filling on a gluten free, dairy free, and paleo shortbread crust!
Beginning paleo baking is equivalent to starting from scratch. I feel like I should ignore all I know and approach it as if it were a whole new universe.
At this moment, I consider myself a newbie with some rookie luck who has a lot to learn from the professionals. It’s an odd position to be after a few years of operating this site, but it’s also kind of enjoyable.
One thing I’ve learned is that producing frosting that doesn’t need to be refrigerated is very difficult, and that I should probably give up for a time since I could go insane trying.
- How to make paleo Nutella
- Ingredients for Nutella pumpkin pie bars
- Coconut oil is essential
- You’re going to use the coconut oil twice
- Tis the season for all the (paleo) pumpkin things!
- Paleo Nutella Swirled Pumpkin Pie Bars
How to make paleo Nutella
Instead of cramming things with chocolate chips, I’ve started drizzling them with honey and, as of this recipe, swirling the tops with homemade paleo Nutella.
I discovered this recipe and, to be honest, it was a lot simpler than I expected. That gets me irritated that I didn’t do it sooner! Make some, put it in a jar, and use it as you see fit.
But first, make these pumpkin pie bars.
Ingredients for Nutella pumpkin pie bars
You don’t need anything weird to build them. You don’t have to worry about preparing a pie crust and worrying that it may break.
Just take some:
- genuine maple syrup
- shredded coconut
- coconut nectar
- a can of pureed pumpkin
- a few spices
- as well as lots of coconut oil
Coconut oil is essential
Coconut oil has become a staple in my paleo baking. It works well as a fat substitute and may be utilized in either liquid or solid form to provide diverse textures in your completed product.
I’ve been purchasing a lot of it, but I can only locate it in little containers, and I go through them quickly. I probably seem insane with a cart full of coconut oil all the time. I’m sure the folks at the supermarket call me coconut lady or something.
You’re going to use the coconut oil twice
Once in the shortbread crust and once again in the homemade Nutella.
You may just keep your jar in a cupboard at room temperature, unless you live in Antarctica and room temperature is 40 degrees, in which case it will be too chilly.
This crust offers a good basis for the pumpkin pie filling, and gives for a gorgeous layered look when you plunge your fork in for a taste.
I wasn’t even aiming for that when I built it, so it was a great surprise!
That swirl, on the other hand. Have a look at it.
You may top it with whipped cream, as is customary. Instead, you may be a rebel and eat it without any toppings at all.
I’ve sprinkled sea salt on top previously and really suggest it. That adds a particular something to it.
Do you know who else enjoys it? This cat is insane. This crazy cat that never leaves me alone in the kitchen.
This crazy cat who says, “No, get off the table!” truly means “Come climb up here and assist yourself.”
A word of advice: Indulge in as many as you can before your wild cat attempts to steal them.
Tis the season for all the (paleo) pumpkin things!
- The Best Grain Free Pumpkin Pie by Evolving Table
- Feasting on Fruit’s Pumpkin Cookie Dough
- Evolving Table’s Paleo Pumpkin Pancakes
- Paleo Running Momma’s Paleo Pumpkin Scones with Pumpkin Spice Drizzle
- Evolving Table’s Paleo Pumpkin Bread with Crumb Topping
- One Beautiful Life’s Almond Flour Pumpkin Waffles
- Evolving Table’s No Bake Pumpkin Pie Balls
Paleo Nutella Swirled Pumpkin Pie Bars
- ✓ Read the recipe beginning to end
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- ✓ Check butter temperature
- Square baking dish
- Paper made with parchment
- Mixing Stand
- blending bowls
- 1 cup room temperature coconut oil
- maple syrup in a cup
- 1 cup of coconut flour
- 1 tsp pumpkin pie spice
- 1 teaspoon cinnamon powder
- 2 room temperature eggs
- 1 can (15oz) organic pumpkin puree
- a cup of coconut sugar
- 1 cup of coconut milk
- 1 teaspoon pumpkin pie spice
- 1 teaspoon cinnamon powder
- 1 cup paleo Nutella homemade
- Preheat the oven to 350°F and line an 88-inch baking sheet with parchment paper. Set aside.
- 4 cups maple syrup
2 tablespoons coconut oil 1
Combine coconut oil and maple syrup in the bowl of a stand mixer on high speed until mixed and smooth.
- 2 tsp pumpkin pie spice
8 teaspoon salt, 12 teaspoon cinnamon powder 1
Mix in the coconut flour, ground cinnamon, pumpkin pie spice, and salt until well incorporated.
1 cup coconut flour, 1 teaspoon
- Bake for 8 minutes after pressing the mixture onto the prepared pan and flattening it into a uniform layer. Set aside.
- 4 teaspoon sea salt
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Whisk together the eggs, pumpkin, coconut sugar, coconut milk, pumpkin pie spice, cinnamon, and salt in a large mixing bowl until thoroughly blended and largely smooth.
1-15 oz can organic pumpkin puree, 2 eggs
- Pour over prepared crust, smoothing with a spatula as needed.
- 4 cup paleo Nutella homemade
Warm your homemade nutella in the microwave for around 30 seconds if it isn’t already pourable.
- Put big dollops of Nutella on top of the pumpkin filling, then swirl with a knife between the dollops.
- Bake for 45 minutes, or until the top is firm and does not quiver when gently shaken. Let to cool fully in the pan.
- Lift the bars out of the pan using the parchment paper edges, slice into 9-16 pieces, and serve!