These pumpkin cookie dough bars are a GREAT dessert to have in the freezer and take no time to whip up. They are gluten-free, dairy-free, egg-free, and will please just about anyone in your life looking for a pumpkin dessert.
What you need:
1 cup almond flour
1 cup nut butter (creamy is ideal)
1/3 cup organic pumpkin purée
1/4 cup maple syrup
1 scoop vanilla or unflavored protein powder
1 tsp vanilla extract
1/2 tsp pumpkin pie spice
1/4 cup chocolate chips
Chocolate Topping
1/2 cup chocolate chips
1 tsp coconut oil
Flaky sea salt
What to do:
Line a loaf pan or pyrex dish with parchment paper, & set aside.
Add your nut butter, pumpkin purée, maple syrup & vanilla to a medium-sized bowl. and mix together. Then add your almond flour, protein powder & pumpkin pie spice. Mix to create a wet dough. Finally, add in your chocolate chips.
Transfer the dough to the parchment-lined pan and spread into an even layer.
Add chocolate chips & coconut oil to a small bowl and microwave in 30-second intervals, stirring until melted. Then pour melted chocolate on top of the cookie dough into an even layer. Sprinkle the top with flaky sea salt.
Freezer for at least 4 hours to set up, cut into bars, & store in the freezer. Enjoy!
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