Calories Per Serving: 155
Servings: 24
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 13×9 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
