Snickerdoodle Pumpkin Bars

Snickerdoodle Pumpkin Bars

Ingredients:

Pumpkin Layer:

  • 1/2 c Brown Rice Flour
  • 1/2 c Coconut Flour
  • 1/2 c Pumpkin Puree
  • 1 Scoop Vanilla Protein Powder
  • 2 tbsp. Ground Flax
  • 1 Egg, large
  • 1 tsp. Stevia
  • 1 tsp. Cinnamon

Almond Butter Layer:

Chocolate Layer:

  • 1/3 c Unsweetened Cocoa Powder
  • 1/4 c Coconut Oil
  • 1/4 c Maple Syrup (We used Agave)
  • Cocoa Nibs for sprinkling

Directions

  1. Pre-heat oven to 350f and prepare an 8×8 in pan with parchment paper.

  2. Mix all dry ingredients for the pumpkin layer and then add wet. Mix just until combined.
  3. Press pumpkin dough evenly into the bottom of the pan and bake for 6 minutes.
  4. While cooling, melt and mix almond layer ingredients together. Pour over pumpkin layer. Freeze until Almond layer hardens.
  5. Melt chocolate layer ingredients together and pour over almond butter layer.
  6. Place in the freezer for 30-40 minutes before cutting into bars and serving. Store in fridge or freezer. 

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