Ingredients:

• 10 oz canned pumpkin (1/3 of a large can)
• 1 cup almond flour
• 1/2 cup coconut oil
• 1/4 cup cocoa- the darker the better!
• 1/2 tsp salt
• 1/2 tsp baking soda
• 1 tsp baking powder
• sweetener to taste (suggested: 4 Tbsp truvia, or 40+ drops of liquid stevia)
• 2 eggs

Topping:

• 1 can coconut milk
• 1 Tbsp cocoa
• 1 Tbsp truvia, or 2-3 drops liquid stevia

Instructions:

1. Preheat oven to 350 degrees
2. In large bowl, mix all ingredients except sweetener and eggs
3. After those are mixed, add sweetener to taste
4. When sweetness is at desired level, add the eggs
5. Pour into 9×9 or 12×8 pan greased with coconut oil. Bake at 350 degrees for about 30 minutes
6. After it’s completely cool, you can add topping

Topping Instructions:

1. DO NOT SHAKE COCONUT MILK. Open can and the thickest part will be at the top. Scoop this into a bowl. Leave water part (not needed).
2. Add cocoa and sweetener and beat with a fork.
3. When you refrigerate, it gets harder, but its really easy to beat soft again and tastes almost like Cool Whip!
4. Wait until bars are completely cool to frost, store in fridge. Can keep up to 3-4 days or longer if frozen.