A delicious soft and doughy pumpkin cake bar which takes less than 5 minutes to whip up and only requires three ingredients! Not only is it very low in fat and high in fiber, it's naturally gluten-free, vegan, paleo and very low in sugar too- Perfect for an anytime snack to treat to have on hand!
In a large mixing bowl, add your coconut flour and coconut palm sugar (or sweetener of choice) and mix well. Add cinnamon if desired.
Add the full can of pumpkin and mix until fully incorporated.
Transfer the mixture into the lined dish, sprinkle with extra cinnamon and sugar (if desired) and refrigerate for at 30 minutes to firm up. Cut into bite sized pieces and enjoy.
PLEASE NOTE- I've had feedback regarding different brands of coconut flour and some having their cake bars too crumbly- If this is the case, please add more pumpkin until a 'dough' is formed- It should be soft like the pictures show. If you don't have more pumpkin, add dairy free milk. ** Note 2- If mixture is too moist, add more coconut flour.