As promised yesterday, here is the deliciously
healthy recipe for my Pumpkin Protein Fudge Bars
Pumpkin Protein Fudge Bars
created by Snacking Squirrel
1 can pumpkin puree
1/2 cup peanut butter
1 packet instant oatmeal
(or 1/2 cup dry oatmeal)
3 scoops protein powder
1-2 packets stevia powder
1/4 cup unsweetened carob chips
(or dark chocolate chips)
1 pinch ground cinnamon
1 pinch sea salt
Directions: Step-by-step instructions below
All the ingredients you'll need
Farmer's Market Organic Canned Pumpkin Puree
Step A: spoon the whole can pumpkin into a bowl
Step B: add a pinch of cinnamon on top
Organic Rice Protein Powder, Cafe Caramel Flavoured
Any protein powder works: soy, rice, whey, etc.
and any flavour works: plain, vanilla, chocolate etc.
Step C: add in 3 scoops of protein powder
(measures out to be approximately 1/2 cup)
Step D: sprinkle in 1-2 packets of stevia sweetener (or a
few drops of liquid stevia), depending on desired sweetness
Step E: add the peanut butter (or other nut butter)
and a pinch of salt (unless using salted peanut butter)
Step F: vigorously mix together with a spoon for a couple minutes
Hey, it's pumpkin protein frosting!
Nature's Path Hemp Plus Instant Hot Oatmeal
Gluten Free: use un-contaminated oats instead
Sugar Free: stick to plain unsweetened oatmeal
Step G: pour in the oats and blend together
Now is a good time to taste the batter to see if
you need to add more stevia to make it sweeter
Plum-M-Good Organic Rice Cakes
Unsalted multigrain, brown or white rice works too
Step H: crush/crumble the cakes into the batter with your hands
Step I: mix well before adding the unsweetened carob or chocolate chips (optional)
Step J: continue stirring until blended together
Step K: use a non-stick pan or line a baking sheet with parchment
paper and spoon batter (2-3 Tbsp) on top, forming into rectangular bars
I like to add a little water on top of the pan before laying down the
parchment paper; This helps the paper stick to the baking sheet better
Step L: pop them in the freezer for 30 min or
let them sit in the refrigerator for a couple hours
After spending time in the freezer
Step M: peel one of the fudge bars off to eat
and plate, refreezing the rest for future snacking
One of them looked lonely so I took two instead :)
View from underneath
Okay, so they may not be the typical butter and sugar fudge we're used to,
but you can bet these are much more satisfying! And pretty damn good :)
High in Protein, Low in Fat, Diabetic-friendly, Unbaked, Gluten Free and Vegan
Makes 10 Bars
15 comments:
Yay! These look so great!! Thanks for posting!
Those looking fantastic! Can't wait to try them.
Those look amaaaaaaaaaaaaazing! Why can't I find any canned pumpkin here in Germany? :(
Looks so so amazing!! I need to make these :)
I need one now! These sound delicious!
Thanks for the recipie, I'm going to make these next week! :)
omg thanks for the recipe, I love your step by step photos thanks for sharing.
Me wants! But I have to make my own pumpkin puree and I am too lazy :(
These look awesome! I like the idea of crumbling rice cakes in there...sounds delish!
These look great! Love your idea to add in rice cakes! That would add such a cool airy texture.
These look and sound amazing! And made with ingredients that I already have on hand. Can't wait to try them. Thank you!
JUST finished making these. I made half and used a Weetabix biscuit instead of rice cakes (since I have none!) and now they're chilling in the freezer... not sure how the final product will turn out yet though I have zero doubt it will be delicious...(especially considering the taste of the "dough" :)). Awesome recipe gal!
Amazing recipe! Such tasty ingredients! Where did you find your hemp protein?
You are BRILLIANT!! Next time I have pumpkin lying around I am totally trying this... I bet it would be great with butterscotch chips too!
Those bars are so cool!! How did you come up with that!!?
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