Okay ya'll! So Fall is officially here- whether the weather thinks so or not!
I made these bars last week and was soooo happy with how they turned out, Jose included! So of course that means I'm sharing them with you! I can't wait for you to try them. So I'll keep the chit chat to a minimum and get right to it! Tag me on instagram if you make them or comment below!
Pumpkin Protein Twix Bars
Recipe by: The Daily Kale
I like to tag the brands I use for particular ingredients because they are some of my personal favorites. Feel free to switch out to a brand you prefer. I can't guarantee it will work the same way as I used these specific brands.
* If you would prefer for this recipe to not be sugar free, you can swap out the maple syrup I used for real maple syrup - and for the Lakanto Golden a granulated sugar would be a good substitute as well.
*Any nut butter can be swapped for the almond butter.
*If you don't have ingredients for the chocolate topping, you can also melt down some chocolate chips with a little bit of coconut oil for a very good chocolate topping alternative.
1/3 cup Almond flour
1 scoop protein powder (I used Four Sigmatic Vanilla)
3 tbsp. Maple Syrup (I used Choc Zero)
3 tbsp. Coconut Oil (melted)
1 tbsp Almond Butter
Pinch of Salt
Pinch of Pumpkin Pie Spice
3 tbsp. Pumpkin
4 tbsp. Almond Butter
3 tbsp. Maple Syrup
2 tbsp. Coconut Oil (melted)
1/4 cup Coconut Oil
1/4 cup Cacao powder
1 tbsp. Maple Syrup
2 tbsp Golden Monkfruit ( I used Lakanto)
1 tbsp. Almond Butter
Pinch of Salt
Line a loaf pan with parchment paper. I spray mine with coconut oil to ensure it won't stick.
For the base, combine all dry ingredients and stir together well. Then add in the almond butter, coconut oil and maple syrup and stir around. You may have to use your hands to knead it all together if its crumbly. Don't worry when you knead it with your hands for a bit of time it will come together. Place the base layer in the loaf pan and press it evenly out so that it fills the bottom of the pan. Place in the freezer for about 10 minutes.
For the pumpkin filling: In a bowl combine all of the ingredients and stir well until you get a real pretty, creamy texture. After the base has been in the freezer for 10 minutes. Spread the pumpkin filling evenly on top of the base layer. Put in the freezer for 20 minutes.
For the chocolate topping: Place all ingredients together in a stainless steel bowl. The coconut oil does not have to be previously melted cause it will melt with this next step. Create your own double boiler. I do this by bringing a pot of water to a boil. Then turn off the stove. Place the bowl on top of the pot so that the steam will hit the bottom of the bowl. This will make everything melt without burning the chocolate. You can do the same thing with chocolate chips, if you don't have these ingredients- see my notes at the top for explanation. Pour the chocolate filling evenly on top of the other two layers- do it kind of quickly as it will start to set pretty fast.
Set in the freezer for another 15 minutes- and you are golden! I stored mine in an air tight container and kept it in the freezer until we were ready to have one. (It took about 5 minutes to thaw).