by Leanne Vogel, Holistic Nutritionist and Wellness Expert, Healthful Pursuit
Author: Leanne Vogel
Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Serves: 9 Gluten-free protein bars filled with the goodness of pumpkin and a healthy dose of magnesium.
1 cup pumpkin puree
¼ cup maple syrup
2 tbsp non-dairy milk
1 tbsp pure vanilla extract
½ cup coconut flour
5 tablespoons protein powder
3 tablespoons Unflavored Natural Calm
¼ cup ground or milled flax seed
2 teaspoons ground cinnamon
1/4 teaspoon baking soda
1/2 teaspoon ground nutmeg
¼ teaspoon sea salt
1/8 teaspoon ground cloves
2 oz. dark chocolate, melted
1.Preheat oven to 375F and line an baking sheet with a silicon baking mat or parchment paper. Set aside.
2.Combine wet ingredients in a large bowl with a hand or stand mixer.
3.Whisk dry ingredients in a small bowl. Once incorporated, add to the wet mix and mix until smooth. Allow to sit for 1-2 minutes to thicken up.
4.Scoop approximately ⅓ cup at a time into your hand. Shape into a bar and place on prepared baking sheet. You can also shape the bars on the baking sheet, I found that was easiest.
5.Bake bars for 22-25 minutes, or until toothpick inserted comes out clean, the bottoms of the bars or golden, and the tops are cracking slightly.
6.Remove from oven and allow to cool on the pan for 5 minutes before removing to a cooling rack. 7.Once cooled completely, then drizzle with melted chocolate