SERVES 16
INGREDIENTS:
coconut oil nonstick cooking spray
1 cup organic pumpkin
½ cup almond butter
½ cup chocolate or vanilla protein powder (plant based, sugar free)
½ cup erythritol
1 teaspoon baking soda
1 tablespoon pumpkin pie spice
1 cup coconut flour or almond flour
1 cup rolled oats or grainless granola
3 eggs
OPTIONAL INGREDIENTS:
2 tablespoons raw honey
1 teaspoon pure vanilla extract
1 ounce dark chocolate, sugar free and dairy free, melted or chopped (can be used as a drizzle or as chunks)
PREPARATION:
1. Preheat oven to 350 degrees F. Spray a 9 x 11–inch pan with coconut oil nonstick cooking spray, or line with parchment paper.
2. In a large mixing bowl, use a handheld electric mixer to combine pumpkin, almond butter, protein powder, erythritol, baking soda, spices, and honey and vanilla, if desired.
3. Add flour, oats, and eggs. Mix well, until thoroughly blended. Dough will be very thick.
4. Press dough into pan, spreading until it covers the entire pan evenly. Make sure the center isn’t thicker than the corners.
5. Spread batter evenly into prepared pan. Sprinkle with chocolate chunks if desired, or wait to drizzle chocolate sauce.
6. Bake for 12 to 15 minutes or until a toothpick inserted comes out clean.
7. While bars are baking, place chocolate in a microwave-safe bowl if you wish to make a drizzle. Microwave for 15 to 20 seconds at a time, stopping to stir before microwaving for another 15 to 20 seconds. Chocolate should be thoroughly melted after 45 to 50 seconds. If a thinner sauce is desired, add a teaspoon of coconut oil while microwaving.
8. After pumpkin bars have cooled completely, use a small spoon to drizzle melted chocolate in zigzag lines across the pan. Refrigerate for 10 minutes to allow chocolate to set. Cut into 16 equal-sized bars. Freeze leftovers within a couple days.
NUTRITIONAL INFORMATION PER SERVING: 187.0 calories, 15.2g protein, 11.0g carbohydrates, 2.6g fiber, 1.3g sugar, 10.8g fat, 0.9g saturated fat, 34.9mg cholesterol, 45.5mg sodium