There’s never a recipes that I can’t sneak some pumpkin into! I’m obsessed with this healthier alternative to the traditional caramel slice and packed with plant-based protein with a whopping 17g per cup. These are great to keep in the freezer and snack on for dessert after dinner or as a post-workout snack!
Here is the recipe:
7-INGREDIENT PUMPKIN CARAMEL SLICE PROTEIN CUPS
(no-bake, gluten-free, oil-free, macro-friendly)
Makes: 4 cups (per cup: 262 cal, P:17g, F: 11g, C: 23g )
INGREDIENTS:
Base:
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1/4 cup coconut flour
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1/4 cup vegan vanilla protein powder
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1/2 cup almond milk
Pumpkin caramel Filling:
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3/4 cup cooked pumpkin
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2 medjool dates, pitted (or 6-7 regular dates)
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1/4 cup smooth peanut butter
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1/4 cup vegan vanilla protein powder
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1/4 cup almond milk
Topping
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50g chocolate
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1 tablespoon peanut butter
METHOD:
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Get out a silicone muffin tray, but if you done have one, line a muffin tray so the cups don’t stick
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Make the BASE: mix together the base ingredients until it all sticks together. Divide the base amongst 4 muffins tray holes. Put into the freezer to set whilst you make the filling
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Make the PUMPKIN CARAMEL FILLING: add all the filling ingredients into a blender and blend until thick & smooth. Pour the filling over the base, dividing it up evenly. Return into the freezer for at least 60 minutes to let the filling set
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Make the CHOC TOPPING: Melt the chocolate and peanut butter together until smooth and shiny. Divide evenly and pour it over the 4 cups. Return into the freezer to set for 30 mins.
*Before popping the cups out of the moulds, You want to make sure that the caramel layer is fully set! As this caramel layer does not have oil, it will take a bit longer
**Storage tips: in an airtight container in the freezer, allowing it to thaw at room temp for 5 minus before eating!
Enjoy!! Let me know if you try this 🙂