Name: Chai Pumpkin Bar
Ingredients: 1 c almond butter 1 c canned pumpkin 2 ripe bananas 4 eggs 3 Chai tea bags 1 T coconut oil 5 T coconut flour 1/2 T pumpkin pie spice 1/4 t cloves 1/8 t ginger 1 t baking powder 1 t baking soda pinch of pink salt 8 oz cream cheese; softened 1 c coconut cream (can refrigerated overnight) 2 t vanilla extract 3 dropperfuls stevia (or vanilla stevia) 1/4 t ginger 1/4 t cloves 1/2 t cinnamon

Chai Pumpkin Bar

Dietary

Sugar Free

Low Carb

Calories per serving

155

Servings

Ingredients

1 c almond butter
1 c canned pumpkin
2 ripe bananas
4 eggs
3 Chai tea bags
1 T coconut oil
5 T coconut flour
1/2 T pumpkin pie spice
1/4 t cloves
1/8 t ginger
1 t baking powder
1 t baking soda
pinch of pink salt
8 oz cream cheese, softened
1 c coconut cream (can refrigerated overnight)
2 t vanilla extract
3 dropperfuls stevia (or vanilla stevia)
1/4 t ginger
1/4 t cloves
1/2 t cinnamon

Directions

Preheat oven to 350 degrees
Combine almond butter, pumpkin, eggs, and bananas in food processor/blender
Cut tea bags open and pour into mixture along with coconut oil, pie spice, cloves, ginger, baking soda, baking powder, salt, and coconut flour
Process until well combined
Pour into greased 13x9 inch casserole dish
Bake for 25 minutes or until toothpick inserted comes out clean
Remove and allow to cool completely before frosting
Whip coconut cream in bowl with hand mixer until stiff peaks form
In separate bowl, cream together cream cheese, ginger, cloves, cinnamon, vanilla, and stevia
Fold whipped coconut cream into cream cheese mixture
Spread frosting onto pumpkin bar with a spatula
Refrigerate until ready to serve

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