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Ginger Pumpkin Squares

Created with the perfect balance of flavors, these delectable squares are meticulously crafted for a satisfying treat.
Print Recipe
Prep Time 30 minutes
Cook Time 12 minutes
Freeze 1 hour
Servings: 16
Course: Dessert, Snack
Cuisine: American
Ingredients Method

Ingredients
  

For the Almond Flour Base:
  • 1 cup almond flour
  • ¼ cup coconut oil, melted
  • 2 tbsp maple syrup
  • 1 tsp vanilla extract
Ginger Cookie Layer
  • ¼ cup coconut oil, melted
  • ¼ cup molasses
  • 2 tbsp maple syrup
  • 1½ cups almond flour
  • 1½ tsp ground ginger
  • 1 tsp ground cinnamon
  • ¼ tsp salt
Pumpkin Puree Layer
  • 1 cup pumpkin puree
  • ¼ cup coconut oil, melted
  • ¼ cup maple syrup
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp ground nutmeg
  • ¼ tsp salt
Chocolate Topping
  • ½ cup dairy-free chocolate chips
  • 2 tbsp coconut oil
  • ⅓ cup pumpkin seeds

Method
 

Prepare the Almond Flour Base
  1. Preheat your oven to 350°F (175°C). Line an 8x8-inch (20x20 cm) square baking pan with parchment paper, leaving an overhang on two sides for easy removal.
  2. In a mixing bowl, combine the almond flour, melted coconut oil, maple syrup, and vanilla extract. Mix until a crumbly dough forms.
  3. Press the dough firmly into the bottom of the prepared baking pan. Bake for about 10 minutes, or until the edges are lightly golden. Remove from the oven and let it cool.
Prepare the Ginger Cookie Layer
  1. In a separate bowl, mix together the melted coconut oil, molasses, and maple syrup until well combined.
  2. In another bowl, whisk together the almond flour, ground ginger, ground cinnamon, and salt.
  3. Pour the wet ingredients into the dry ingredients and stir until a thick cookie dough forms.
  4. Spread the ginger cookie dough evenly over the cooled almond flour base. Press it down firmly. Place it in the fridge while you prepare the pumpkin layer.
Pumpkin Puree Layer
  1. In a bowl, combine the pumpkin puree, melted coconut oil, maple syrup, ground cinnamon, ground ginger, ground nutmeg, and salt. Mix until smooth.
    Pour the pumpkin mixture over the ginger cookie layer in the pan, smoothing it out evenly.
Chill the Bars
  1. Place the pan in the refrigerator and let the bars set for at least 1 hour.
  2. Prepare the Chocolate Topping
  3. In a microwave-safe bowl or using a double boiler, melt the dairy-free chocolate chips and coconut oil together until smooth. Stir well.
  4. Assemble the Squares
  5. Once the pumpkin layer has set, pour the melted chocolate over the top, spreading it evenly.
    Sprinkle the pumpkin seeds on top of the chocolate layer.
  6. Return the pan to the refrigerator and let it chill for an additional 1 hour or until the chocolate is firm.
    Lift the parchment paper to remove the pumpkin squares from the pan and place them on a cutting board. Cut into 16 squares.