Vegan Pumpkin Pecan Bars


1 cup organic oat flour
2 cups raw organic pecans
2 tbsp. organic sugar
3 tbsp. organic ground flax
1 tsp. organic ground cinnamon
1/2 tsp. sea salt
1/4 cup organic brown rice syrup
1 tbsp. organic coconut oil

1 1/2 cups organic pumpkin puree
1/3 cup organic maple syrup
1/4 cup melted organic coconut oil
1 tsp. organic vanilla extract
1/4 tsp. sea salt
1 1/2 tsp. organic ground cinnamon
3/4 tsp. organic ground cardamom
3/4 tsp. organic ground ginger
1/4 tsp. organic ground cloves
1/8 tsp. organic ground black pepper
2 tbsp. organic coconut flour


  1. Preheat oven to 350 degrees F. Grease an 8″x8″ baking dish and line with parchment paper.
  2. In a food processor, pulse the pecans until they begin to clump together and can be formed into a ball. Be careful not to over process and turn into pecan butter.
  3. Melt coconut oil and brown rice syrup and stir to combine.
  4. Transfer pecan mixture into a large bowl and combine with the rest of the ingredients. Knead the dough to fully incorporate all of the crust ingredients. Add a little coconut oil if the mixture is too dry.
  5. Firmly press the dough into the greased and lined baking dish to form an even crust. Score the crust with a fork.
  6. Bake for 9-12 minutes, watching closely so it doesn’t burn. Remove from oven and cool for at least 10 minutes.
  7. Meanwhile, combine the pumpkin puree, maple syrup, coconut oil, vanilla, salt, and spices in a food processor. Pulse until smooth. Add the coconut flour and process until fully combined. Adjust sweetener if desired.
  8. Carefully pour the filling over the cooled crust and spread it out evenly. Cover and refrigerate for at least 6 hours or overnight.
  9. Lift the bars out of the pan using the parchment paper edges. Use a sharp knife to cut the bars, wiping the blade clean between cuts. Serve chilled.