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Pumpkin Coconut Squares

20 Servings Recipe By

Ingredients

  • 2 tablespoons Coconut Cream
  • 1/4 cups Water
  • 1/2 cups Coconut Flour
  • 1 teaspoon Baking Powder
  • 14 ounces Pumpkin, Canned
  • 1/4 cups Honey
  • 3 individual Egg
  • 2 tablespoons Ghee
  • 2 tablespoons melt Coconut Oil #1
  • 1 tablespoon Cinnamon
  • 1 tablespoon Allspice, Ground
  • 1 teaspoon Cloves, Ground
  • 2 teaspoons Coconut Oil #2

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 2.25"x2.5" square
  • 84 Calories
  • 5g Total Fat
  • 3g Sat Fat
  • 0g Trans Fat
  • 37mg Cholesterol
  • 46mg Sodium
  • 9g Total Carb
  • 1g Fiber
  • 5g Total Sugars (Includes 3g Added Sugars)
  • 2g Protein
  • 3 WW Freestyle

Make It Now Cooking Directions

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

Visit Civilized Caveman Cooking for same day cooking instructions.

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. Dissolve coconut cream in water. Let sit.
  2. In a separate bowl, combine coconut flour and baking powder. Set aside.
  3. In another bowl, combine pumpkin, honey, eggs, coconut cream mixture, ghee, coconut oil #1, cinnamon, allspice and cloves. Mix well.
  4. Add dry ingredients to wet ingredients. Mix well.
  5. Grease indicated number of pans with coconut oil #2.
  6. Pour batter into pan.
  7. Bake at 350F for 45 minutes.
  8. Allow to cool.
  9. Cut into bars.
  10. Flash freeze.
  11. Divide among indicated number of gallon freezer bags, label, and freeze.

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. Enjoy!

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