Preheat oven to 350 degrees F (176 C) and line an 8x8-inch baking dish with parchment paper (adjust number/size of dish if altering batch size).
Once cooled, gently lift bars out of dish and slice into 9 bars (amount as original recipe is written // adjust if altering batch size). I also sliced the edges off mine for appearance, but this is optional.
*I've found almond flour to be generally more expensive than almond meal, but I've found it's worth it for the better texture and flavor. Plus, if you order a 2-lb. bag of WellBee's from Amazon you get a better price. I prefer almond flour in this recipe for lighter texture and flavor, but you can also just sub 1 cup whole almonds or 1 1/2 cups almond meal (amounts as original recipe is written // adjust if altering batch size).
*Cornstarch is best in this recipe as arrowroot can give a gummy texture. Stick with cornstarch if at all possible, or try another thickener of choice.
*Crust adapted from my go-to Almond Oat Crust.
*Filling adapted from my Vegan Gluten-Free Pumpkin Pie.
*Nutrition information is a rough estimate calculated without coconut whipped cream.