Pumpkin Bars

3 hrs 55 mins

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

1. In a saucepan over low heat, melt coconut butter and coconut oil.
2. In a food processor, add coconut flour, pumpkin, salt, cinnamon, ginger, maple syrup and melted coconut oil and butter. Blend for 30 seconds until blended.
3. Line baking pans with parchment paper, using 1 square pan per 9 servings. Scoop filling into pans and smooth with spatula.
4. Bake at 350 degrees for 25 minutes.
5. Chill in refrigerator for 3 hours.
6. Cut into squares.

3 hrs 55 mins

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

1. In a saucepan over low heat, melt coconut butter and coconut oil.
2. In a food processor, add coconut flour, pumpkin, salt, cinnamon, ginger, maple syrup and melted coconut oil and butter. Blend for 30 seconds until blended.
3. Line baking pans with parchment paper, using 1 square pan per 9 servings. Scoop filling into pans and smooth with spatula.
4. Bake at 350 degrees for 25 minutes.
5. Chill in refrigerator for 3 hours.
6. Cut into squares and divide among indicated number of freezer bags. Label and freeze.

1 mins

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

1. Thaw: In fridge
2. Serve chilled.