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1
Preheat the oven to 350F (180C, or gas mark 4).
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2
Line an 8 x 8-inch (20 x 20 cm) baking dish with parchment paper, making sure the paper goes up the sides.
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3
To make the crust: In a small bowl, combine the almond flour, hazelnut flour, maple syrup, coconut oil, cinnamon, ginger, nutmeg, cloves, baking soda, and salt.
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4
Using a fork, stir together until a crust forms.
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5
Press the crust mixture into the prepared baking dish, forming an even layer across the bottom of the pan.
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6
Bake the crust for 10 to 15 minutes, or until golden.
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7
Allow the crust to cool completely.
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8
To make the filling: In the bowl of food processer or high-speed blender, place the pumpkin puree, eggs, dates, coconut milk, vanilla, and pumpkin pie spice.
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9
Process until smooth and the dates are broken up.
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10
Pour the filling into the cooled crust.
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11
To make the topping: In a medium bowl, combine the almond flour, pecans, coconut, maple syrup, date, coconut oil, and cinnamon.
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12
Mix well, then evenly sprinkle across the filling.
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13
Bake for 40 to 45 minutes, or until the filling is set.
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14
Allow the bars to cool completely before removing from the pan, using the parchment paper overhang.
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15
Cut into sixteen 2-inch (5 cm) squares.
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16
Store the bars in an airtight container in the refrigerator for up to 4 days, Before enjoying, allow the bars to come to room temperature.
