There’s just something magical about the combination of pumpkin, caramel and chocolate that words cannot explain until you try it for yourself!
In this recipe, pumpkin makes the perfect substitute to reduce dates and therefore reduce the amount of sugar in the dessert, whilst still maintaining the creaminess of a caramel. Honestly SO DELICIOUS!
Here is the recipe:
7-INGREDIENT PROTEIN PUMPKIN CARAMEL SLICE (vegan, gluten-free, no-bake, macro-friendly)
October 5, 2020
Category
7-Ingredients
Cooking method
Dessert
Dietary
Gluten-free
High-protein
Meal type
No-bake
Number of ingredients
Oil-free
Recipe type
Sweet
Persons
8
Serving Size
1 slice
Prep Time
4 hours
Total Time
4 hours
Notes
*Storage tips: in an airtight container in the freezer and allow it to thaw at room temp for a few mins before serving!
Ingredients
- Base:
- ✅1/4 cup (30g) vegan vanilla protein powder
- ✅2 tablespoons coconut flour
- ✅4 tablespoons almond milk
- Filling
- ✅200g cooked pumpkin (~3/4 cup purée)
- ✅1 cup dates, pitted & soaked
- ✅3 tablespoons (50g) almond butter
- ✅2 tablespoons vegan vanilla protein powder
- ✅ 1/4 cup almond milk
- Topping:
- ✅80g dairy-free chocolate
Instructions
- 1. Line a container with non-stock paper (mine was 12 x 12 cm)
- 2. In a bowl, combine all the ingredients for the base/crumble until a cookie dough consistency. Spread the dough evenly in the lined container to form the base. Set aside in freezer
- 3. Make the caramel by blending all the ingredients in a food processor or high speed blender until smooth. Transfer as an even layer over the base. Freeze for at least 3 hours /until set
- 4. Make the chocolate topping by melting the chocolate and pouring this over the pumpkin caramel evenly.
- 5. Return to the freezer for at least another 30 minutes before slicing