Pumpkin Crumble Cups

³ Description

A high protein snack to keep you going throughout the day. Super tasty!

² Ingredients

•  1 cup, mashed Cooked Pumpkin (from Fresh)
•  3 tablespoon Coconut Oil
•  2 tablespoon 100% Maple Syrup
•  2 serving (serving = 1 scoop) Optimum Nutrition 100% Whey Protein Powder Gold Standard - Vanilla Ice Cream
•  1 tsp Vanilla Extract (Imitation, No Alcohol)
•  89 g Medjool Dates
•  0.125 cup, slivered Almonds
•  136 g Cashew Nuts
•  2 serving (serving = 2 tbsp) Trader Joe's Cashew Butter
•  2 serving (serving = 1 tsp) Spice Classics Ground Cinnamon
•  1 serving (serving = 2 tbsp) Artisana Cacao Bliss
•  1.3 serving (serving = 3 tbsp) Let's Do Organic Unsweetened Organic Coconut Flakes
•  1.5 serving (serving = 1/2 cup uncooked) Trader Joe's Rolled Oats

q Directions

Process cashews, dates and cacao coconut oil for the base in a food processor until fine. Then scoops 1 tbsp of the mixture into silicon muffin trays and press down into the trays. Pop the trays into the refrigerator while you start on the crumble. Pulse all the crumble ingredients (rolled oats, desiccated coconuts, 1 tsp of ground cinnamon, 1 tsp of vanilla extract, 1 tbsp of organic maple syrup, 1 tbsp of coconut oil and flaked almonds) in the food processor and then spread out on a greased tray. Pop in the oven on 160 degrees Celsius for 20 minutes (or until golden), taking them out halfway through to mix up the crumble with a spoon. While the crumble is cooking, start on the mixture for the centre. Put in the food processor soft pumpkin, cashew butter, 2 tbsp of coconut oil, 1-2 tbsp of maple syrup, 1 tsp cinnamon and 1-2 scoops of protein powder and then process together until a creamy consistency. Now separate the mixture into the muffin trays and top with some crumble mixture. Then pop in the fridge or refrigerator to set. Hope you enjoy!