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Chocolate Coconut Pumpkin Protein Bars

 

Chocolate Fudge & Pumpkin Protein Bars Recipe

 
pumpkinprotein
 

 

What you need:

 

What you need for crust:

  • 1 Cup Oat Flakes

  • 1 Cups Amaranth Flakes

  • ½ Cup Raw Cocoa Powder

  • ¼ Cup Coconut Flakes

  • 1/4 Cup Mollasses

  • ¼ Brown Rice Syrup or Coconut Syrup

  • 1 Tbsp Coconut Oil

 

What you need for pumpkin protein filling:

  • 1 Cup Buckwheat Flour

  • ¼ Cup Gluten Free Oat Flakes

  • ¼ Cup Sprouted Brown Rice Puffs

  • ½ Cup Hemp Protein Powder

  • 1/2 Cup Cocoa Powder

  • 1 Tsp Vanilla

  • 1 g Stevia

  • 1 Tbsp Chia Seeds

  • ¼ cup + 1 Tbsp Hemp Hearts

  • ¾ Cup Pumpkin Seed Butter

  • 1 Tbsp Pumpkin Seeds

  • 1 Tsp Cinnamon

  • ¼ Cup Raw Maple Syrup

  • 3/4 Cup Vanilla Soy Mylk

 

What you need for chocolate drizzle:

  • 1 1/2 Cup Vegan Unsweetened Chocolate

  • 1/4 Cup Sprouted Quinoa Puffs

  • 50 G Stevia

  • 1 Tbsp Vanilla Soy Mylk

What to do:

  1. Blend all crust ingredients

  2. Scoop into a loaf pan and flatten evenly with a spoon

  3. Blend all filling ingredients

  4. Pour into loaf pan, spread evenly over top of crust with a spoon

  5. Refrigerate for 30 minutes

  6. Melt down chocolate in a small sauce pan

  7. Once melted, mix in quinoa puffs, soy mylk, and stevia

  8. Sprinkle with coconut flakes

  9. Cover and refrigerate for 1 hour

  10. Eat within the week or freeze!