Ooey Gooey Pumpkin Layer Bars

Ooey Gooey Pumpkin Layer Bars

 Betsy’s ooey and gooey pumpkin layer bars recipe is sure to be a favorite at your Thanksgiving dinner. Not only are they ooey and gooey, they are gluten-free, healthy, and delicious.  Featuring Betsy’s Best Cinnamon Almond Butter, pecans, and pumpkin you’ll be saying “It was #LoveAtFirstTaste!

Layer Bar Ingredients:


3 cups raw pecans, divided

5 Tbsp light brown sugar

1 tsp cinnamon

½ tsp Sea salt

1/2 T Betsy’s Best Cinnamon Almond Butter

3 Tbsp coconut oil


1 15 oz. can or carton pumpkin puree

1/3 cup sugar

1/4 cup full-fat canned coconut milk, in fridge for at least 2 hrs

2 Tbsp cornstarch

1/4 cup maple syrup

2 Tbsp almond milk

2 tsp vanilla extract

2.5 tsp cinnamon, divided

1/4 tsp ground ginger

Additional Betsy’s Best for topping

Step By Step Ooey Gooey Pumpkin Layer Bar Recipe Directions:

Step 1Preheat oven to 350° F. Place 3 cups pecans, brown sugar, cinnamon, and salt in food processor and pulse until coarsely chopped.  Remove and add Betsy’s Best Gourmet Almond Butter with Cinnamon and coconut oil and stir until mixture is incorporated. Press the pecan mixture into a well-greased or parchment lined 8 X 8 pan. Bake 8-10 minutes until lightly colored and fragrant. Set aside until ready to fill.

Step 2: In a small bowl, whisk the cornstarch into the maple syrup until combined. Place the pumpkin puree, sugar, maple syrup and cornstarch mixture, 1/4 cup coconut cream, almond milk, 1.5 tsp. cinnamon, ginger and nutmeg in the bowl of a food processor.  Puree until smooth.

Step 3: Pour the pumpkin filling onto the pecan crust, tap to even out the layer, and bake for 40 minutes.

Step 4: When done, remove the pumpkin bars from the oven and let cool on the counter. Place in the fridge for at least 8 hours.  Before serving, ice the top with a thin layer of Betsy’s Best Gourmet Almond Butter with Cinnamon.

Step 5: Enjoy your gluten-free ooey gooey pumpkin layer bars!

Recipe Yield: 9 bars

Betsy’s ooey gooey pumpkin layer bars make for a great bring-along to any get together.  Plus, your non gluten-free friends will never know your secret! Happy Halloween and Thanksgiving!

Lemon Energy Balls Recipe with Coconut and Cardamom Cashew Butter

Lemon Energy Balls Recipe with Coconut and Cardamom Cashew Butter

Why is Betsy’s recipe for lemon energy balls a must try? Well, coconut, cardamom and lemon are three great superfoods for summer snacks.  Whether you are a kid or an adult you will love these delicious coconut cashew butter lemon energy bites.  Make a bunch and pack them on your long bike rides or hikes.  If you are just relaxing or heating healthy at work they are a great snack, too! You’ll #TasteTheDifference!


2 T Betsy’s Best Cardamom Cashew Butter

2 T shredded coconut

Zest from 1 lemons

1/2 fresh lemon, juiced

1 T honey

Shredded coconut to garnish

Step By Step Lemon Energy Balls Recipe Directions:

Step 1: Add all the ingredients to a bowl and stir until combined. 

Step 2: Roll into 6 balls and roll the balls in shredded coconut.

Step 3: Store in the fridge, covered, for up to 1 week. 

Yield: 6 energy balls.

Step 4: Enjoy your lemon energy balls.!

When it’s time to fuel up for long walks or bike rides grab Betsy’s lemon energy balls and go! The gourmet flavor will tantalize your taste buds will the all-natural superfood ingredients will keep you energized.  Healthy snacking has never tasted so good! Betsy knows it will be #LoveAtFirstTaste!

Homemade Snacks For Kids

Homemade Snacks For Kids

As a mom I know how families are always on the go, and kids often have to juggle schedules much like our work schedules.  After school activities are becoming more involved with longer hours.  Keeping kids’ energy at an optimal level to keep them going all day long can be tough when they are digging at the bottom of a bag of chips.  Empty carbs with empty energy will lead to a child running out of fuel and hunting for more sugar and carb-loaded snacks.

Keeping kids interested in their health can be a daunting task, but being prepared and one step ahead of the game will keep your kids on top of their game!  Making snacks at home can be as convenient as what you may pick up at the store.   Also it makes eating fun and involves kids in not only the snack selection but the preparation process too.

Here are some quick tips for planning your crafty homemade snacks for kids on the go!

  1. Game Plan– Sit down with your child and come up with a snack list with which you both agree such as healthy fruit, veggie platter, smoothie, yogurt, etc. Then make a schedule for when the snack time comes into play.
  2. Make a Goal– Decide with your child when to prep the snacks together. At our house it happens every Sunday and we do it together as a team!
  3. Practice the Portion– Get those snack bags ready and prep and plan for the week ahead. We mark each of our bags for the day of the week that the snack is to be consumed.  This not only makes life easier but truly creates a “snack on the go” concept.
  4. Time Out– Don’t wear out their taste buds by lacking variety in their snacks. Variety is the key to keeping their interest in the food they eat.  Each month our family selects 4 new recipes to try, and we rotate them each week with some of our usual snacks.  It is fun to discover new recipes and keeps eating healthy fresh!

Lemon Coconut Energy Balls for Energized Kids

A favorite in our household, coconut lemon energy balls, are fun to make, easy to pack and keep the kids energized and full all day!  You can easily swap out ingredients for a whole new twist.  Try almonds, dried cherries and mini chocolate chips for a twist, or mix peanuts, oats, cinnamon and raisins to resemble an oatmeal cookie.  Make them big or small….don’t worry they will eat them all!


  • 1½ cups raw cashews Betsy's Best Lemon Squares with Toasted Coconut Cashew Butter
  • 1 cup shredded coconut
  • Juice from 2 lemons
  • ¼ cup fresh lemon juice
  • ¼ cup honey (use rice syrup for vegan)
  • 2 tablespoons melted coconut oil
  • ¼ teaspoon ground turmeric
  • Optional: shredded coconut and poppy seeds, to garnish


Add all the ingredients to your food processor and pulse until combined, scraping down the sides as needed. Transfer to a bowl, cover and refrigerate at least an hour until cold. Roll into 24 balls. Either sprinkle or roll the balls in shredded coconut or poppy seeds. Store in the fridge, covered, for up to 1 week.