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Pumpkin Spice Protein Bars
Pumpkin Spice + Everything Nice! Great snack idea for your week ahead!
Makes 12 bars
Ingredients:
- 2.5 cups oat flour (ground dry oatmeal)
- 1.5 cups vanilla protein powder
- 1 cup all natural pumpkin puree
- 1/4 cup all natural almond butter
- 1/4 cup raw honey or pure maple syrup
- 1 Tbsp vanilla extract
- 1 tsp ground ginger
- 1/2 tsp cinnamon powder
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 cup dark chocolate chips
Instructions:
Place all ingredients into a food processor. Pulse until everything is blended well.
You should have a nice dough like mixture that holds together.
Line a 8x8in baking dish with parchment paper.
Press the mixture into the baking dish, pressing down firmly, and evenly – into the corners – and smoothing the top as much as possible.
Freeze for about an hour.
Meanwhile, melt chocolate chips over a double broiler on the stovetop, or the microwave.
Remove pan from the freezer and cut using a sharp knife, dividing into 12 equal slices.
Drizzle chocolate over the top.
Refrigerate in an airtight container for up to 1 week, or freeze them for up to 1 month, sealed well.
Enjoy!
❤Rachel 
Ingredients
- 2.5 cups oat flour (ground dry oatmeal)
- 1.5 cups vanilla protein powder
- 1 cup all natural pumpkin puree
- 1/4 cup all natural almond butter
- 1/4 cup raw honey or pure maple syrup
- 1 Tbsp vanilla extract
- 1 tsp ground ginger
- 1/2 tsp cinnamon powder
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 cup dark chocolate chips
Instructions
- Place all ingredients into a food processor. Pulse until everything is blended well.
- You should have a nice dough like mixture that holds together.
- Line a 8x8in baking dish with parchment paper.
- Press the mixture into the baking dish, pressing down firmly, and evenly - into the corners - and smoothing the top as much as possible.
- Freeze for about an hour.
- Meanwhile, melt chocolate chips over a double broiler on the stovetop, or the microwave.
- Remove pan from the freezer and cut using a sharp knife, dividing into 12 equal slices.
- Drizzle chocolate over the top and enjoy!
- Refrigerate in an air tight container for up to 1 week, or freeze them for up to 1 month, sealed well.
