I'm not holding back on the pumpkin recipes this year! You're going to thank me for this one. Not only is it seasonal, simple, and delicious, but it's also packed with protein so you have nothing to feel guilty about.
I love coming up with real-food alternatives for popular treats. There once was a day when my idea of a perfect afternoon was a Starbucks pumpkin scone AND a pumpkin spiced latte - talk about a boat load of sugar! Now I feel like I can still participate in the flavors of the season without compromising my health goals.
CLICK HERE TO DOWNLOAD THE RECIPE
No Bake Pumpkin Protein Bars
Ingredients:
1/2 cup Coconut Flour
1/4 cup Vanilla Protein Powder
3/4 tsp. Pumpkin Pie Spice
1/2 cup Almond Butter
1/3 cup Maple Syrup
1 tsp. Vanilla Extract
1/2 cup Pureed Pumpkin
1 tbsp. Unsweetened Almond Milk
1/2 cup Dark Chocolate Chips
1 tbsp. Coconut Butter (melted)
Directions:
Line a pan with parchment paper. (Tip: Use an 8x8 inch pan if making 8 servings.)
Add the coconut flour, protein powder and pumpkin pie spice into a large mixing bowl and whisk to combine.
Using a small pot over low heat, add the almond butter and maple syrup and whisk until combined and sticky, then add the vanilla extract.
Add the wet ingredients to the dry ingredients along with the pureed pumpkin. Stir until it is all combined, then add the milk and chocolate chips. Stir again until well combined. The dough will feel very thick.
Transfer the dough into your pan and flatten with your hands, applying firm pressure to ensure it is packed. Refrigerate for at least 30 minutes.
Remove the dough from the fridge and slice into even bars. Drizzle the bars with melted coconut butter. Store in the fridge until you are ready to eat. Enjoy!
One more time, in case you missed it above, CLICK HERE TO DOWNLOAD the recipe with an easy-to-read-and-save PDF.
