These delicious Paleo pumpkin bars are filled with all the fall flavors you're craving without dairy, gluten, eggs or refined sugar!
Start by placing your coconut butter jar in a bowl of hot water to soften it. Preheat oven to 350° fahrenheit, and line a square pan with parchment paper. Then, get your crust/crumble going.
Place all of the crumble/crust ingredients, except for the coconut butter and oil, in a large mixing bowl. Use a fork to mix the ingredients up a bit. Add coconut butter and oil. Use fork to mix ingredients, until little crumbles form. You don't want to over mix. Keep the crumbles alive.
Place about 2/3 of the crumble/crust mixture in the pan. Press it down to make the crust layer. Place in the oven to bake for 20 minutes.
While the crust is baking, place a large sauce pan over medium heat and add all of the filling ingredients except for the warm water and gelatin. Stir to combine and heat until mixture is warm throughout.
While the pumpkin mixture is heating up, combine warm water and gelatin in a small bowl. Whisk to combine. Add gelatin to pumpkin mixture and stir in to combine all of the ingredients. Remove from heat.
Once crust is done in the oven, remove and layer pumpkin filling mixture on top of crust. Sprinkle the remaining crumble mixture on top. Place back in the oven and bake for another 15 minutes.
Remove from oven and let cool enough to place them in the fridge to set. Once set, slice and serve. They go great with a little coconut cream whipped cream or vanilla ice cream! Enjoy!
**We like to make these the night or day before we want to serve them so they have plenty of time to set in the fridge.