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These Chocolate Pumpkin bars are tasty, vegan, gluten-free treats!
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Yield: 12 – 16 bars.
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Ingredients
* 2 cups oat flour.
* 1/2 cup vanilla protein powder.
* 2 tsp ground cinnamon.
* 1/4 tsp ground nutmeg.
* 1/8 tsp ground cloves.
* 1/8 tsp ground allspice.
* 1/4 tsp salt.
* 1 cup pure pumpkin puree.
* 1/4 cup + 1 tbsp nut/nut-free butter of your choice.
* 3 tsp dairy free milk, divided.
* 1 tsp vanilla extract.
* 1/2 cup dairy-free chocolate chips.
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Instructions
1. Line an 8×8 baking pan with foil or parchment paper.
2. In a large bowl, add oat flour, protein powder, cinnamon, nutmeg, cloves, allspice and salt. Stir to combine.
3. Add pumpkin puree, 1/4 cup nut butter, 2 tbsp dairy free milk and vanilla to the dry ingredients. Stir until a firm dough forms, kneading with your hands if necessary.
4. Add dough to the lined baked pan and press down to form a even layer.
5. In a small bowl, add chocolate chips. Microwave in 30-second intervals until the chocolate is melted, stirring in between. Add 1 tbsp nut butter and 1 tbsp dairy-free milk; stir until smooth.
6. Pour chocolate over the dough in the pan and spread into an even layer.
7. Place in the freezer for at least 30 minutes, then cut into 12-16 bars and enjoy!
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