Ingredients
Scale
- 1/2 cup almond butter
- 1/2 cup organic pumpkin puree
- 2 Tbsp coconut oil, melted
- 2 Tbsp maple syrup
- 1 tsp vanilla extract
- 1/2 cup plant-based vanilla protein powder (50g)
- 1 tsp cinnamon
- 1/4 tsp salt
- 1/4 cup miniature dark chocolate chips
- 1/2 cup dark chocolate chips
- 2 Tbsp almond butter
Instructions
- Line an 8" x 4" loaf pan with parchment paper.
- In a mixing bowl, combine pumpkin puree, almond butter, melted coconut oil, maple syrup, and vanilla extract until smooth.
- Add plant-based protein powder, cinnamon, and salt; mix until a thick dough forms.
- Fold in miniature dark chocolate chips.
- Press the mixture firmly into the prepared loaf pan and freeze while preparing the topping.
- Melt dark chocolate and almond butter together until smooth; pour over the base.
- Chill in the refrigerator for at least one hour before cutting into squares.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Vegan
Nutrition
- Serving Size: 1 bar (50g)
- Calories: 185
- Sugar: 8g
- Sodium: 75mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg