Dark Chocolate Pumpkin Squares GF&SF
Author: Thyme and Tarragon
Recipe type: Dessert
Serves: 9
- Nut Crust:
- ¾ cup almond flour
- ⅓ cup coconut oil
- 2 tablespoons xylitol, powdered - I used my Nutri-bullet
- ¾ cup chopped pecans
- Pumpkin Filling:
- 1 cup pumpkin puree
- 4 ounces chevre goat cheese, softened
- ½ cup xylitol, powdered
- Chocolate Layer:
- ½ cup plus 1 tablespoon coconut oil melted
- 9 droppers liquid stevia
- 2 teaspoons vanilla
- 1 cup cocoa powder or cacao powder
- pinch of salt
- For the crust:
- Mix the almond flour, xylitol and coconut oil together. Add the pecans and mix.
- Spray 8x8 pan with cooking spray and press crust into bottom of pan.
- Bake at 350 degrees for 10-12 minutes and let cool..
- For the pumpkin filling:
- In large bowl beat goat cheese and xylitol with mixer.
- Add pumpkin and mix well.
- Spread pumpkin filling over cooled crust.
- For the chocolate layer:
- Melt coconut oil.
- Add other ingredients and stir until well blended.
- Pour over pumpkin filling and smooth out.
- Cover and chill in refrigerator for thirty minutes.
- Cut in squares and serve.
Recipe by Thyme and Tarragon at https://thymeandtarragon.com/sugar-free-pumpkin-squares/
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