No-Bake Pumpkin Bars

For the bars:

• 1 can (15 oz.) pumpkin puree

• 1/2 cup powdered erythritol (i.e. Swerve)

• 1 cup coconut flour

• 2 tsp. pumpkin pie spice

• 1/2 tsp. sea salt

For the icing:

• 1 cup powdered erythritol

• 1/4 cup cream (or milk of your choice)

• 1 tsp. vanilla

• 1/2 tsp. pumpkin pie spice

Optional:

• Sugar-free chocolate chips/sprinkles (i.e. the Lily's brand)

1. Mix all the ingredients for the bars very well in a mixing bowl.

2. Spread the mixture (it will have a dough-like consistency) in a loaf pan lined with parchment paper.

3. Mix the ingredients for the icing together. Add more erythritol or cream as needed. The ideal consistency is similar to a thin yogurt.

4. Spread the icing on top of the bars.

5. Sprinkle with chocolate chips on top if desired.

6. Refrigerate at least 2 hours.

7. Pull the parchment paper out and carefully cut thin slices.

8. Store bars in the refrigerator (or freezer for longer-storage time).