Pumpkin Bars and Macaroons

Both of these recipes were shared at our Healthy Holidays with Arbonne event last week. Having tasted these myself I can say they are delicious!

Both recipes are gluten free, dairy free, wheat free, soy free and free of refined sugars.

Yes, you can enjoy them any time and also as part of the Arbonne 30 Days to Fit Plan.

Enjoy!

Pumpkin Bars
½ cup pumpkin (acorn, butternut or other squash) puree
½ cup agave nectar
2 eggs
1 cup blanched almond flour
¼ teaspoon celtic sea salt (I used regular sea salt)
½ teaspoon baking soda
¼ teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon cloves

• In a food processor, combine pumpkin, agave and eggs and pulse for 2 minutes
• Pulse dry ingredients into wet for a full minute, until well combined
• Pour batter into a greased 8x8 inch Pyrex baking dish
• Bake at 350° for 30-35 minutes
• Serve naked or with whipped cream

Coconut Macaroons

6 egg whites

½ tsp celtic sea salt (I used sea salt)

½ cup agave nectar

1 T vanilla extract

3 cups unsweetened shredded coconut

• In a mixing bowl whisk egg whites and salt until stiff.
• Fold in agave, vanilla and coconut
• Drop batter onto a parchment paper lined baking sheet, one round T at a time.
• Bake at 350 degrees for 10-15 minutes until lightly browned.