Servings: 24
Calories: 166kcal
Ingredients
- 1 cup almond butter
- 1 cup canned pumpkin
- 2 ripe bananas
- 4 eggs
- 3 chai tea bags
- 1 tbsp coconut oil
- 5 tbsp coconut flour
- 1/2 tbsp pumpkin pie spice
- 1/4 tsp cloves
- 1/8 tsp ginger
- 1 tsp baking powder
- 1 tsp baking soda
- pinch of pink salt
- 8 oz cream cheese softened
- 1 cup coconut cream can refrigerated overnight
- 2 tsp vanilla extract
- 3 dropperfuls Stevia or vanilla Stevia
- 1/4 tsp ginger
- 1/4 tsp cloves
- 1/2 tsp cinnamon
Instructions
- Preheat oven to 350 degrees
- Combine almond butter, pumpkin, eggs, and bananas in food processor/blender
- Cut tea bags open and pour into mixture along with coconut oil, pie spice, cloves, ginger, baking soda, baking powder, salt, and coconut flour
- Process until well combined
- Pour into greased 13x9 inch casserole dish
- Bake for 25 minutes or until toothpick inserted comes out clean
- Remove and allow to cool completely before frosting
- Whip coconut cream in bowl with hand mixer until stiff peaks
- In separate bowl, cream together cream cheese, ginger, cloves, cinnamon, vanilla, and stevia
- Fold whipped coconut cream into cream cheese mixture
- Spread frosting onto pumpkin bar with a spatula
- Refrigerate until ready to serve
Nutrition
Calories: 166kcal | Carbohydrates: 7g | Protein: 4g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Cholesterol: 37mg | Sodium: 91mg | Potassium: 208mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1762IU | Vitamin C: 2mg | Calcium: 62mg | Iron: 1mg
Tried this recipe?Let us know how it was!
