INGREDIENTS:
Pumpkin Protein Layer
- ½ cup canned pumpkin puree
- ¼ cup Sunwarrior Warrior Blend Vanilla Protein Powder
- ¼ cup melted coconut butter
- 2 tbsp hot water
- 2 tbsp melted coconut oil
- 1 tbsp cinnamon
- 1 tsp Powdered Lakanto, optional
Nut Crunch
- ¼ cup nuts, chopped small
- 2 tablespoons toasted coconut
- 1½ tablespoons almond butter
- 1 tablespoon melted coconut oil
- ½ tsp Powdered Lakanto, optional
These vegan protein bars are both delicious and sugar-free, relying only on the stevia from the Sunwarrior Warrior Blend Vanilla Protein Powder to get a hint of sweetness. You always have the option of adding Powdered Lakanto if you wish to make these sugar-free snacks a bit sweeter. Perfectly enjoyable plain or elevate these pumpkins goodies with a drizzle or dip into dark chocolate.
PREPARATION:
Pumpkin Protein Layer
Make sure that the pumpkin is at room temperature, not chilled. Stir all ingredients together until evenly combined. Spread into half of a plastic wrap lined 9” x 5″ bread pan for a thick layer or spread it into the full pan for a thinner layer. Place into the freezer while making the nut crunch.
Nut Crunch
Whisk the almond butter, oil, and Lakanto together until smooth. Stir in the nuts and coconut. Spread it over the chilled bars. If you have spread the bars into the entire pan, double the nut crunch recipe. Place it into the fridge until firm. Remove the whole thing from the pan, remove the plastic wrap, place it onto a cutting board, and slice into 8 bars.Drizzle or dip the bars into chocolate if desired.
Vegan • Gluten-free • Sugar-free
Makes 8
Recipe by: Sweetly Raw
