Ok guys the countdown is on until Thanksgiving! These Paleo Pumpkin Bars with Coconut Whipped Cream Frosting are so moist and delicious, it’ll be your new favorite dessert for the holidays! Oh and did I mention it’s only around 200 calories per serving…Yesss! Now go ahead and have that second helping of Turkey and mashed potatoes. 🙂
Since I’ve been Gluten Free I’ve been missing dessert, especially around the holidays. I am a total lover of anything Pumpkin, but haven’t been able to enjoy a nice big piece of Pumpkin Pie in about 2 years. *sigh*
So I’ve been on a mission to create a Pumpkin dessert that is Gluten Free and also just happens to be Paleo if you’re into that (I’m not completely Paleo, but do enjoy many Paleo dishes).
What is Paleo you ask? Paleo is a diet that is based on the foods ancient ancestors might likely have eaten, such as meat, nuts, and berries; and excludes food to which they had not yet become familiar, like dairy. Now this does have eggs in it, so I did a little research and yes eggs are considered Paleo.
Ok so let’s get back to this dessert! I was a little skeptical when I first tested this out, because well desserts that are Gluten Free, Paleo, or low calorie tend to get a bad wrap of tasting awful. I’ve been there and I’ve tasted some of these not so great desserts in restaurants and such. It’s just such a let down, when you’re craving a super rich yummy dessert and it tastes nothing like what you wanted.
So when these Pumpkin Bars came out of the oven and I first tasted them…Oh Yeah!!! I was in dessert foodie heaven! Seriously this tastes just like Pumpkin Pie! My son the Pumpkin Pie lover (yes there’s someone in the world that loves Pumpkin more than me), is a HUGE fan of these bars. Trust me, they don’t last long in my house!
Now let’s talk about the super delicious Coconut Cream Whipped Frosting…
This was my second attempt at this frosting. The first time I made it, it was super runny. I mean it was still really good, but the frosting just kind of soaked into the bars which didn’t make for a nice presentation.
So I called my best friend Becca (who is an amazing cook for a local hospital), and I asked her how I could improve this frosting. Now keep in mind she is not Gluten Free, and cooks a totally different way then I do, more of say a traditional way. She says “sure add milk, cream, and butter”, she’s so hilarious! She thinks I’m nuts cooking the way I do. But for me I eat the way I do for health reasons, I eat this way so I feel good and am not all sick and bloated from Gluten filled food.
Alright so the second time around of making this frosting I decided to add a little Coconut Flour. Just a little bit at a time until you get the right thickness you want.
Now keep in mind that since this frosting is made from Coconut Milk, it will get slightly runny if you leave it sit out at room temperature for too long. So you will need to keep these in the fridge, then just take them out when you’re ready for dessert.
Also another important note is that I use Truvia white sugar. If you’re not familiar with Truvia, it’s a natural sweetener from the Stevia Leaf. Which makes for less calories if you use this instead of regular sugar. Also you use about half the amount you would normally need if you used regular sugar. I highly recommend using Truvia instead of regular sugar, it’s just so much healthier. (And no Truvia is not paying me to say this, I just truly believe in this product).
If you try this yummy Paleo dessert, let me know what you think by leaving a comment below! It’s super helpful for me and other readers!
Bon Appetit!
- 1 14oz can Pumpkin puree
- 2 tsp Pumpkin spice
- ¼ tsp Vanilla extract
- 2 Eggs
- ½ cup Coconut Flour
- 1 tsp Baking Powder
- ½ cup Honey
- ¾ cup Coconut Oil melted
- Preheat oven to 350 degrees.
- Grease a 9x9 baking pan with non-stick cooking spray.
- In medium mixing bowl add all of the ingredients for the Pumpkin bars and mix well.
- Add to baking pan and bake for 45 minutes.
- Let cool before you frost.
- 1 14oz can full fat Coconut Milk (Thai Kitchen is best)
- ¼ tsp Vanilla extract
- 1 tsp Truvia white sugar
- 1-2 tsp Coconut Flour
- Refrigerate the can of coconut milk upside down the night before.
- On the day of, chill your mixing bowl in the fridge for at least 10 minutes. This will help keep the coconut milk from getting liquidy.
- When you open your can of coconut milk, only scoop out the thickened part on top.
- Save the liquid part for smoothies later.
- Add the thickened coconut milk, Truvia, and vanilla extract to your chilled mixing bowl.
- Mix on med-high for about 30 seconds.
- If you want it thicker add 1-2 tsp of Coconut Flour and mix again.
- Refrigerate any left over whipped cream right away.
- If you add it as a frosting to desserts, keep in refrigerator until ready to eat, otherwise it will become liquidy.
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