Ingredients:

• 10 oz canned pumpkin (1/3 of large can)
• 1 cup almond flour
• 1/2 cup coconut oil
• 1/4 tsp nutmeg
• 1/2 tsp cinnamon
• 1/2 tsp salt
• 1/2 tsp baking soda
• 1 tsp baking powder
• sweetener to taste (recommended: 4 Tbsp of Truvia or liquid Stevia)
• 2 eggs (taste batter before adding eggs)

Directions:

1. Preheat oven to 350 degrees
2. Pour into 9×9 inch or 12×8 inch pan greased with coconut oil
3. Bake for 30 minutes. Let cool

Topping:

• 1 can coconut milk. DO NOT SHAKE IT
• Open the can and the thickest part will be at the top. Scoop it into a bowl, but leave the water part in the bottom of the can.
• Add about 2-3 drops liquid stevia and beat with a fork.
• Wait until bars are completely cool to frost, store the frosted bars in the fridge.

*Can be kept in the fridge 3-4 days, or in freezer for longer