Healthy Protein Pumpkin Caramel Slices
Ingredients
Base
- 1/4 cup (30g) vegan vanilla protein powder
- 2 tablespoons coconut flour
- 4 tablespoons almond milk
Filling
- 200g cooked pumpkin (~3/4 cup purée)
- 1 cup dates, pitted & soaked
- 3 tablespoons (50g) almond butter
- 2 tablespoons vegan vanilla protein powder
- 1/4 cup almond milk
Topping
- 80g dairy-free chocolate
Preparation
Line a container with non-stick paper, for example, a 12 cm by 12 cm container.
In a bowl, combine all the ingredients for the base until a cookie dough consistency, then spread the dough evenly in the lined container to form the base and set aside in the freezer.
Blend all the ingredients for the caramel in a food processor or high-speed blender until smooth, then transfer as an even layer over the base and freeze for at least 3 hours or until set.
Melt the chocolate and pour it evenly over the pumpkin caramel to make the chocolate topping.
Return to the freezer for at least another 30 minutes before slicing.
Tips
Store in an airtight container in the freezer and allow to thaw at room temperature for a few minutes before serving.
