Gluten Free Pumpkin 7 Layer Bars

• Vegetarian

• Produce

  • 1 can Pumpkin

• Baking & Spices

  • 1 cup Almond flour
  • 1/2 cup Chocolate chips
  • 1 tsp Cinnamon
  • 1/2 cup Coconut sugar
  • 1/8 tsp Nutmeg

• Nuts & Seeds

  • 1 cup Coconut, unsweetened
  • 1/2 cup Nuts

• Snacks

  • 10 Ginger snaps, gluten free
  • 6 Schar cookie honeygrams

• Dairy

  • 1/2 cup Butter
  • 1 can Condensed milk

Found on fearlessdining.com

Description

Directions

• Preheat the oven to 350 degrees.
• Put cookies in a zip top bag. Let the air out and seal the top.
• Take a rolling pin and crush the cookies into crumbs.
• Pour crumbs into a small bowl.
• Add almond flour.
• Mix well.
• In a microwave safe dish, melt butter in the microwave.
• Remove from the microwave and pour into crumbs.
• Mix well.
• Spray a 9x9 pan with coconut oil.
• Pour in crust and press to flatten.
• In a small bowl, add pumpkin, cinnamon, nutmeg, and coconut sugar.
• Pour this on top of the crust.
• Next, sprinkle on the shredded coconut.
• Pour the condensed milk on top to coat the coconut.
• Lastly, sprinkle the chocolate chips and nuts on top.
• Bake for 30 minutes.
• Allow to cool to room temperature, then refrigerate for 30 minutes.