Dairy Free Pumpkin & Coconut Cream Squares (Gluten & Sugar Free)

 

These petite little pumpkin & coconut
cream squares are healthy & delicious!

Crust Ingredients:

2/3 cup pumpkin seeds

2/3 cup whole almonds

2 tablespoons coconut oil, melted

3 tablespoons Baking sweetener*

1/8 teaspoon salt

1/8 teaspoon cinnamon

2 tablespoons water

parchment paper

Cream Layer Ingredients:

1 cup coconut butter (or manna)

3/4 cup room temperature canned coconut milk (shaken)

2/3 cup Baking Sweetener*

1/4 cup pumpkin puree

1 3/4 teaspoons pumpkin pie spice**

1/8 teaspoon salt

Cinnamon Glaze Ingredients***:

1 tablespoon Baking Sweetener*

1/4 teaspoon cinnamon

3/4 teaspoon water

Method:

Preheat oven to 350*  Place the seeds, almonds, coconut, sweetener and salt into a food processor. Pulse until all are finely ground. Add the oil and water. Continue to pulse until a loose ball of dough forms. Line a 9 inch square pan with parchment paper. Press the dough evenly onto the bottom of the prepared pan. Bake for 5 to 7 minutes. Remove from the oven and allow to completely cool. 

While the crust is cooling, place the coconut butter/manna in a small glass bowl or measuring cup. Place the measuring cup/ bowl of the manna inside of a larger bowl. Fill the larger bowl with hot water, to melt the manna. (Do not microwave.)

Stir the melted coconut butter/manna to blend and make smooth. Warm the coconut milk using a microwave or on top of the stove. In a large mixing bowl, whisk together the coconut milk, sweetener, pumpkin, spice and salt. Add the melted coconut butter abd whisk to blend in. Layer evenly over the prepared crust. Chill for 1 hour. 

Stir together the sweetener, cinnamon and water to make a glaze. Lightly brush on top of the pumpkin layer. Cover and continue to chill for another hour or overnight.

When ready to serve, lift from the pan with the parchment paper. Cut into 16 equal sized squares. Store in an airtight container in the refrigerator. Makes 16 servings.

*Lakanto Baking Sweetener has a finer texture than the regular Classic Sweetener. If you do not have the Baking Sweetener in your pantry, you can process the Classic Sweetener in a food processor, to create a finer texture.

**To make your own pumpkin pie spice, please see the link to this recipe: https://carriekitchencreations.blogspot.com/2019/10/homemade-pumpkin-spice-seasoning.html

***The cinnamon glaze is optional. (Some prefer it and others do not.)

Nutritional info per serving, approximately: 190 calories ~ 17.75 grams fat ~ 7.23 grams carbs ~ 3.3 grams net carbs ~ 3 grams protein

Note: These creamy little squares were enjoyed by sugar and non-sugar eaters!