Recipe & Photo Credit: Victoria Faling of Lemonsnlyme
1/2 cup coconut flour
1/2 cup tiger nut flour (or another 1/2 cup coconut flour)
2 tbs. tapioca starch
2 tbs. molasses (or 1 tbs. molasses and 1 tbs. maple syrup)
1/2 cup melted coconut oil
1 can pumpkin
1 tsp. vanilla extract
1 tsp. cinnamon
1/2 tsp. ground ginger
2 tbs. maple syrup
4 tbs. full fat coconut milk
1/4 cup melted coconut oil
1 tbs. Great Lakes Gelatin (red bottle)
2 tbs. boiling water
1. Preheat oven to 325 F.
2. Combine all crust ingredients in a bowl and mix until you have a crumbly dough. I use my hands to mix.
3. Press evenly into the bottom of a 9×9 baking dish. Poke a few holes in the crust with a fork.
4. Bake for 25-30 minutes until crust is golden brown and almost hard (will harden as it cools).
5. Let cool as you make the filling (you can turn the oven off at this point).
6. Mix all the filling ingredients EXCEPT the gelatin and water in a blender or food processor until smooth.
7. Pour 2 tbs of boiling water in a small bowl, add the gelatin and quickly whisk. This will form a gel so you need to move quickly. Once whisked together add it to the filling ingredients and blend everything together.
8. Pour the pumpkin mixture over the crust then place in the fridge for 4-6 hours until filling is set.
9. Cut into 9 squares and enjoy this healthy snack or dessert!