AuthorgoodnesswithgLine a loaf pan (about 9x5) with parchment paper, and set aside.
Add cashew butter, pumpkin purée, maple syrup and vanilla to a medium-sized bowl. Stir together.
Add almond flour, protein powder and pumpkin pie spice. Mix to create a wet dough.
Stir in chocolate chips.
Transfer dough to parchment-lined pan. Use your spatula to spread into an even layer.
To a small bowl, add chocolate chips and coconut oil. Microwave in 30-second intervals, stirring until melted.
Pour melted chocolate on top of cookie dough, spreading into an even layer. Sprinkle the top with flaky sea salt.
Place load pan in the freezer for at least 4 hours to set up.
Cut into 8 bars, and store in the freezer.
Enjoy!
Ingredients
Directions
Line a loaf pan (about 9x5) with parchment paper, and set aside.
Add cashew butter, pumpkin purée, maple syrup and vanilla to a medium-sized bowl. Stir together.
Add almond flour, protein powder and pumpkin pie spice. Mix to create a wet dough.
Stir in chocolate chips.
Transfer dough to parchment-lined pan. Use your spatula to spread into an even layer.
To a small bowl, add chocolate chips and coconut oil. Microwave in 30-second intervals, stirring until melted.
Pour melted chocolate on top of cookie dough, spreading into an even layer. Sprinkle the top with flaky sea salt.
Place load pan in the freezer for at least 4 hours to set up.
Cut into 8 bars, and store in the freezer.
Enjoy!
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