Healthy and delicious… you’ll want to save this for later! 👇🏼
It’s been one of those crazy weeks and I’m honestly so exhausted… but I’m grateful to be seeing some of my good friends this weekend so I’m hanging on to that as motivation ✨
Here are some tasty & super easy-to-make bars for you to try this weekend. I’ve been loving having these handy in my fridge as a snack. The pumpkin adds an earthiness to the cookie dough that makes it very moreish 😋
Here is the recipe:
6-INGREDIENT PUMPKIN COOKIE DOUGH BARS (vegan, gluten-free, no-bake, oil-free, macro-friendly)
August 2, 2020
Category
6-Ingredients
Cooking method
Dessert
Dietary
Gluten-free
Meal type
No-bake
Number of ingredients
Oil-free
Snack
Persons
8
Serving Size
1 slice
Prep Time
45 minutes
Total Time
45 minutes
Notes
*Storage tips: in an airtight container in the fridge for up to 5 days or in the freezer, allowing it to thaw at room temp for 5 mins before serving.
Ingredients
- Pumpkin cookie layer:
- ✅1 cup almond meal
- ✅1/4 cup vegan vanilla protein powder
- ✅1/2 cup pumpkin purée
- ✅1/4 cup almond butter
- ✅2 tablespoons pure maple syrup
- ✅25g dairy-free chocolate, chopped
- *Optional: Cinnamon, pinch of salt
- Choc topping:
- ✅75g dairy-free chocolate, melted
- ✅1 tablespoon almond butter
- **Optional: Pecans for decoration
Instructions
- 1. Line a small container with non-stick paper (my container was ~10 x 15cm )
- 2. In a large bowl, combine all the ingredients for the pumpkin cookie layer. Mix until a cookie dough consistency. Taste, and add a tad more sweetener, spices or salt if you would like.
- 3. Transfer the pumpkin cookie dough to the prepared container as an even layer. Freeze for 15 minutes
- 4. Melt the chocolate in bursts in the microwave, and then stir in the almond butter until smooth. Pour this evenly over the pumpkin cookie dough. Sprinkle nuts over the top for decoration before the chocolate sets.
- 5. Return to the freezer for 30 minutes before slicing into bars
