Frosted Pumpkin Bars

Ingredients

• 1 tablespoon ground flax
• 2 tablespoons warm water
• 2 cups almond flour (superfine, blanched)
• 1/2 teaspoon cinnamon
• 1 teaspoon pumpkin pie spice
• ¼ teaspoon salt
• ½ teaspoon baking soda
• ¼ teaspoon baking powder
• ¼ cup smooth cashew butter
• 2 tablespoon s coconut oil, melted
• 1/4 cup + 2 tablespoons coconut sugar
• 1 teaspoon vanilla extract
• 2 tablespoons nondairy milk
• 1 cup organic canned pumpkin
• 1/2 cup (1 stick) dairy-free butter, softened
• 2 cups powdered sugar
• 1/2 teaspoon vanilla extract
• 1–2 tablespoon s nondairy milk (as needed)

Directions

1. Preheat the oven to 350 degrees. Line an 8×8 baking dish with parchment paper and spray with nonstick cooking spray.
2. Make a “flax egg” by mixing together ground flax and hot water. Set aside.
3. In a large bowl combine almond flour, cinnamon, pumpkin pie spice, baking soda, baking powder & salt.
4. In a separate large bowl whisk together cashew butter, coconut oil and flax egg. Then whisk in coconut sugar, vanilla and milk. Lastly whisk in pumpkin until fully combined.
5. Add dry ingredients to wet ingredients and combine well.
6. Transfer mixture to baking dish and bake for 33-38 minutes, or until a toothpick comes out clean. Allow cool for at least 30 minutes, but closer to an hour is better (at room temp or in the fridge).
7. To make the frosting, use a stand or hand mixer to cream the butter until soft & fluffy. Beat in the powdered sugar 1/2 cup at a time. Add dairy-free milk a splash at a time until reaches a smooth and spreadable consistency. Lastly beat in vanilla extract.
8. Once the bars are completely cooled, top with the frosting, and cut into 16-20 pieces. Store in the refrigerator for up to a week.