Paleo Pumpkin Pop Tart Bars

0 Preheat oven to 350° and line a 9 inch square pan with parchment paper. Set aside.
1 Make the pumpkin layer. In a small bowl combine pumpkin, coconut sugar, pumpkin pie spice, cinnamon, cashew butter, and salt. Mix until well combined.
2 Make the shortbread. In a medium bowl, combine almond flour, coconut flour, salt, vanilla, maple syrup, and coconut oil. Stir together until it is well mixed and everything is incorporated evenly. Press 1/2 of the mixture into the bottom of the pan and then pumpkin mixture on top evenly. Top with remaining shortbread. The best way to do this is take small pieces and press flat and then lay on top, pressing the edge of each piece together as best as possible. Bake for 23-25 minutes, until golden brown around the edges. Let cool before frosting.
3 Make the frosting. Make sure the coconut butter is soft. You may need to microwave it for 30 seconds and stir first. In a small bowl, combine the coconut butter, maple syrup, vanilla, and water. Add the water as needed until smooth. Pour it over the bars and place in the fridge to set.
4 Store covered in the fridge for up to 10 days.