Pumpkin, Nut Butter Bars
Servings: 10–12
Preparation Time: 30 minutes
Ingredients:
For the pumpkin filling:
- 3/4 cups homemade almond butter
- 2 tablespoons maple syrup
- 2 tablespoons coconut oil
- 1 cup pumpkin puree
- 1 1/4 teaspoon organic nutmeg
- 1/2 teaspoon organic vanilla extract
- 2 teaspoons organic ginger
For the chocolate topping:
- 1/2 cup organic raw cacao (or cocoa) powder
- 2 tablespoons maple syrup
- 1/2 cup coconut oil
Directions:
Prepare the pumpkin filling:
Put all ingredients for the pumpkin filling in a medium-sized bowl and mix until well combined and creamy.
Set aside.
Prepare the chocolate topping:
Put all ingredients for the chocolate topping in a small bowl and mix until well combined and smooth.
Assemble:
Fill each muffin cup 1/3 full with the chocolate topping.
Put in the freezer for approximately 15–30 minutes or until hardened, and then remove from freezer.
Add pumpkin filling on top of each of the just-hardened chocolate layers to equal 2/3 full for each muffin cup.
Put back in the freezer for approximately 15–30 minutes or until hardened, and then remove from freezer.
Fill the last 1/3 of each muffin cup with another layer of chocolate topping.
Put back in the freezer for approximately 15–30 minutes or until hardened.
Store in freezer until you are ready to serve.
Enjoy!
Recipe and photo submitted by Karielyn, New Orleans, LA.
