I'm getting lots of great feed-back on the Paleo Pumpkin Pie Bars, and I'd planned to make them this afternoon, but I was also craving something cocoa-y. So this is a simple tweak of that recipe, and we are all eating even bigger pieces of it tonight! So, I think we like it even better!
Also, we are having a contest on the Feeding Ger Sasser fan page on Facebook for the month of January, 2014. I hope you'll join us there. Every time you post a photo of a Feeding Ger Sasser recipe, it's one entry. The prize (I'm starting small) is a 16 oz bag of organic black sesame seeds.
I started with the crust. I stirred up the following ingredients in a big bowl:
3 cups almond meal ( I use unblanched)
1 tsp sea salt
1/4 cup + 1 TBSP coconut oil, melted
1/4 cup honey (if you use raw honey, like I do, you will need to warm it a bit so it's a liquid)1 TBSP + 1 tsp vanilla2 TBSP dark cocoa
I stirred this up with a wooden spoon and pressed it down in a 9 x 12 glass baking dish.
I baked it in a 350 degree oven for 15 minutes.
(You can see where my fingers pressed it out)
I let it cool some while I mixed up the Pumpkin Pie part.
I rinsed the big bowl, and put it to use again for the top layer with the following ingredients:
2 cans organic pumpkin puree
1 TBSP cinnamon
1 tsp pumpkin pie spice
1/2 cup raw honey, warmed to a liquid
1 cup organic coconut milk from a can
I mixed all this up with a wooden spoon and then poured it onto the top of the crust layer.
I baked it in a 350 degree oven for 50 minutes. I let it sit for a good while on a wire rack, to cool set up some before I tried to slice and serve it, but not too long - we couldn't wait, AND it's so good while it's warm and wonderful.
Anytime a dessert can be GOOD for you and count as a vegetable.....you are fueling your life the right way. So, My athletes are prepping for the Great Lakes Invitational next weekend. How about you?