Need a last minute guilt-free treat?! We've got you covered!
Before getting rid of the pumpkin purée you may or may not have left, make these bars to contribute to the everlasting dessert table at your Thanksgiving dinner! This simple and easy recipe not only is the perfect treat, but the addition of pumpkin the provides a tasty closure to all things fall!
The holidays should always be enjoyed by delicious food with family and friends! While you should absolutely eat the pumpkin pie and ALL of the offerings, this dessert is a great way to share a homemade treat, while also bringing a healthy alternative!
1 flax egg or regular egg
3 tbsp maple syrup
1/4 cup melted coconut oil
1/3 cup creamy cashew butter (or sub any nut or seed butter, but I loved how cashew butter made this taste!)
1 tbsp unsweetened almond milk
1 cup almond flour
1/4 cup scoop FEM Power Protein Powder
1/4 tsp baking soda
1/4 tsp pumpkin pie spice
1/3 cup pumpkin purée
1/2 cup dairy free chocolate chips (@enjoylifefoods is my favorite!)
Sprinkle of sea salt
HOW TO: Preheat oven to 325 degrees F. Make flax egg and place in fridge. Once formed, mix in maple syrup, melted coconut oil, cashew butter, almond milk and stir. Add in pumpkin purée, mix together again. Pour almond flour, baking soda, FEM Power, pumpkin pie spice and a dash of salt into wet ingredients. Add a few chocolate chips, leaving some aside to place on top as well. Lightly spray a pan, pour batter and spread evenly. Place a bit more chocolate on top and sprinkle sea salt, and place in oven for 19 minutes on center rack. Once timer goes off turn oven on broil & cook 1-1.5 additional minutes- keep a close eye on it because it can burn quickly! Enjoy with a scoop of vanilla ice cream on top!