Name: Pumpkin Protein Bars with Cashew Coconut Frosting
Ingredients: 3/4 cup creamy natural peanut butter; 1/2 cup pumpkin puree; 1/2 cup + 1 tbsp protein powder (I used PBfit for a peanut butter flavored protein); 1/2 cup almond flour; 1/4 cup maple syrup; pinch of cinnamon and salt; 1/2 cup cashews (Soak the cashews in boiling water for about an hour before adding them to the recipe.); 1/4 cup melted coconut oil; 2 tbsp maple syrup; 3-4 tbsp soy milk (until you reach the desired consistency); 1/2 tsp vanilla extract or vanilla bean paste; pinch of salt

Pumpkin Protein Bars with Cashew Coconut Frosting

Gaby Dimova

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Ingredients

Pumpkin Protein Bar Ingredients

¾ cup creamy natural peanut butter
½ cup pumpkin puree
½ cup + 1 tablespoon protein powder I used PBfit for a peanut butter flavored protein
½ cup almond flour
¼ cup maple syrup
pinch of cinnamon and salt

Cashew Coconut Cream Ingredients

½ cup cashews Soak the cashews in boiling water for about an hour before adding them to the recipe.
¼ cup melted coconut oil
2 tablespoon maple syrup
3-4 tablespoon soy milk until you reach the desired consistency
½ teaspoon vanilla extract or vanilla bean paste
pinch of salt

Instructions

Add all of the protein bar ingredients to a bowl and mix well. Transfer to a parchment-lined loaf pan and press the dough in until you form an even layer.
Blend together the cream ingredients until you get a smooth texture. Pour on top of the bars and use a spatula to create an even layer.
Place the bars in the freezer for 2-3 hours until the cream hardens. Then remove from the freezer, add cinnamon on top, slice the bars, and enjoy!
Store in the fridge.