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Decadent caramel shortbread bars with chocolate coating, homemade dessert, sweet treat.
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Gluten-Free and Dairy-Free Pumpkin Spice Twix Bark 

Prep Time30 minutes
Cook Time40 minutes
Course: Desserts
Servings: 4 servings
Calories: 300kcal
Author: Lauren Less

Ingredients

  • ¾ cup coconut flour
  • ¾ cup hazelnut flour or almond flour
  • ⅔ cup melted coconut oil
  • 4 tbsp honey or maple syrup

For Filling:

  • 3/4 cup Cashew butter
  • 1 tbsp Vanilla
  • 1/3 cup Coconut oil
  • 1/4 cup Maple syrup
  • 1/2 cup Pumpkin puree
  • 1 tbsp Pumpkin spice

Chocolate Layer:

  • 3/4 cup Dark chocolate
  • 1 tbsp Coconut oil

Instructions

  • Preheat oven to 350 F.
  • Line an 8x8 baking dish with parchment paper.
  • Combine ingredients needed for crust. Pack crust firmly into baking dish and bake for 10-12 minutes, or until lightly browned.
  • While that’s baking. Combine filling ingredients in a pot over low-med heat until creamy. Let cool. Once filling is completely cooled, pour over crust. Place in freezer until firm.
  • Melt chocolate and coconut oil in a bowl and pour over filling. Place in freezer until chocolate is hardened. Break into pieces of “bark” or slice into bars!

Nutrition

Calories: 300kcal