Pumpkin Protein Bars Dairy Free No Sugar Frosting

³ Description

A healthy recipe for gluten-free protein pumpkin bars with a no sugar dairy-free coconut butter frosting. Pumpkin bars that are made in 20 minutes. Perfect to enjoy this holiday season.

² Ingredients

•  2 medium Egg
•  1/2 tsp Allspice Ground
•  1 tsp Cinnamon
•  1 tsp Baking Soda
•  1.25 serving (serving = 1/2 cup) Libby's 100% Pure Pumpkin
•  1.25 serving (serving = 1/4 cup) 365 Organic Coconut Milk
•  4 serving (serving = 1 tbsp) Nutiva Organic Extra Virgin Coconut Oil
•  2 serving (serving = 1 tbsp) Omega Nutrition Pumpkin Seed Butter
•  2 serving (serving = 2-4 drops) Whole Foods Market Liquid Stevia Drops
•  1 serving (serving = 1/4 cup) Bob's Red Mill Arrowroot Starch
•  2 serving (serving = 2 tbsp) Let's Do Organic Organic Coconut Flour
•  12 serving (serving = 2 tbsp) Artisana Raw Organic Coconut Butter
•  8 serving (serving = 1 level tbsp) Source Naturals Brown Rice Protein Powder
•  15 serving (serving = 1 tsp) Madhava Coconut Sugar

q Directions

Pre heat oven to 350 degrees.
Place pumpkin puree, eggs, and pumpkin seed butter in a bowl and mix together.
Add in coconut sugar, spices, baking soda, and flours into bowl.
Mix together.
Add in coconut oil. Stir until blended.
Grease a 8 in x 8 in square pan with coconut oil.
Spread pumpkin bar batter into ban.
Bake for 15 - 20 minutes.
Let cool.
Make frosting
Combine coconut butter, coconut milk and stevia into a bowl.
Mix together.
Add more coconut milk if needed.
Spread onto pumpkin bars.

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