Pumpkin Pie Bars
Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins

Serves: 6


Ingredients
For the crust

6 dates, pits removed
1 cup almond butter
2 eggs
2 tablespoons honey
1 teaspoon vanilla extract
1 teaspoon cinnamon
pinch of salt

For the filling

1 (14oz) can pumpkin puree
½ cup canned coconut milk
¼ cup Coconut Cream Concentrate or homemade coconut butter, melted to be just a bit soft
3 tablespoons Coconut Oil, melted
3 tablespoon maple syrup
1 teaspoon cinnamon
¼ teaspoon nutmeg
⅛ teaspoon allspice
⅛ teaspoon ground ginger
1/16 teaspoon ground cloves (don’t measure, just splash)
pinch of salt

For the toppings

½ cup pecans, roughly chopped
2 tablespoons Coconut Oil
2 tablespoon maple syrup
½ teaspoon cinnamon
pinch of salt

Instructions

Preheat oven to 350 degrees.
First we will make the crust. Add your dates and almond butter to a food processor and pulse until it breaks down together.
Then add your 2 eggs, honey, vanilla extract, cinnamon, and salt and puree until smooth.
Grease an 8×8 glass baking dish with some coconut oil and pour in your crush. Use a spoon to smooth off the surface and level out all over.
Place in oven to bake for 12-15 minutes or until crust is firm and cooked through when you poke it with a toothpick. Then let cool.
While your crust is baking, make your filling ingredients.
Add your pumpkin puree along with all other ingredients and puree until completely smooth. Coconut cream concentrate should be incorporated in, not chunky.
When your crust is cool, top it off with your pumpkin puree filling and smooth evenly through.
Last but not least, make your topping.
Add 2 tablespoons of coconut oil to a small skillet to heat under medium heat. Then add your chopped pecans.
These will burn easily so be careful.
While constantly mixing the pecasn, add your maple syrup, cinnamon, and a bit of salt and continue to stir until pecans have roasted a bit. About 3-4 minutes.
Pour pecans on top of pumpkin puree filling.
Set in freezer to cool for 20+ minutes.
Cut and serve. Keep in fridge or freezer to keep intact and from melting.

Paleo Chicken Fajitas

Ingredients

• 3 lbs chicken breast, cut in thin strips;
• 3 bell peppers;
• 3 onions, sliced;
• 2 tbsp oregano, chili powder, cumin and coriander;
• 6 chopped garlic cloves;
• Juice of 5 lemons;
• 4 tbsp cooking fat (coconut oil, tallow or ghee are excellent here);
• Butter lettuce to serve or organic veggie wraps
• You choice of toppings: diced tomatoes, fermented pickles, sauerkraut, sliced avocados, guacamole and/ or fresh salsa.

Preparation

1. Combine the chicken, bell peppers, onions, spices, garlic and lemon juice in a bowl and mix well;
2. If preparing ahead of time, let marinate in the refrigerator for about 4 hours.
3. When ready to cook, heat a large skillet on medium heat and cook the whole preparation with the cooking fat until the chicken is cooked through and the onion and bell pepper are soft.
4. Put the hot chicken preparation in a large bowl and let the people prepare their own fajitas on top of lettuce leaves with their favorite toppings or in raw organic wraps.