For the crust:
1 cup almond flour packed- made by pulverizing almonds in Vita Mix
½ cup unsweetened organic coconut
½ cup organic coarsely ground hulled buckwheat (I grind in flaxseed grinder)
1/3 cup Swerve Brown
1 tiny scoop Omica Organics Stevia (1/32 tsp.)
1/4 tsp. Celtic or Real Salt
1 tsp. organic ground cinnamon
¼ tsp. organic turmeric powder
1/3 cup organic unsweetened applesauce
1 T. unrefined, organic coconut oil
1 T. raw organic almond butter
½ cup raw pecans, coarsely chopped

Preheat oven to 350º. Line an 8×8 glass dish with parchment paper, greasing the ends that are not covered.

Mix all but the pecans in the bowl of a food processor until crumbly, but combined. Mix the pecans in by hand and reserve 1 cup of this mixture for topping. Press the remainder into the prepared pan and bake for 10 minutes. While the crust is in the oven, make the pumpkin filling.

For the filling, place the following in blender: ¾ cup organic pumpkin puree
½ cup coconut cream (or sub other plant milk)
3 T. Swerve Brown
1 tiny scoop of Omica Organics Stevia
2 T. tapioca starch or tapioca flour
2 T. raw organic almond butter
2 tsp. organic vanilla
¼ tsp. Celtic or Real Salt
1 tsp. organic ground cinnamon
¼ tsp. organic ground turmeric
1 ¼ tsp. organic pumpkin pie spice

Blend until smooth. Once the crust is removed from the oven, pour the filling over the crust, distributing it evenly. Top with the remaining crust mixture, crumbling it over the entire filling layer. Wrap a large sheet of parchment over the entire dish to prevent over-browning of the crust. Return this to the oven and bake for 30-33 minutes or until a toothpick comes out clean. Cool completely on wire rack and then chill. These bars are best chilled and served with Coconut Whipped Cream. Cut into 16 squares. I was inspired for this recipe by

Watch this for step by step instructions for Coconut Whipped Cream: