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Pumpkin Snickerdoodle Protein Bar

Preparation 0:30 2017-11-23T00:30:00+00:00
Cook Time 0:00 2017-11-23T00:00:00+00:00
Total Time 0:30 2017-11-23T00:30:00+00:00
Serves 8 bars     adjust servings

Ingredients

Bars

  • 1/4 cup + 2 Tbsp coconut flour
  • 3/4 cup Perfect Supplements Collagen Protein
  • 1/4 cup shredded coconut, unsweetened
  • 1/4 cup + 2 Tbsp coconut butter
  • 2 Tbsp pumpkin puree
  • 2.5 Tbsp pure maple syrup
  • 1/4 cup coconut cream
  • 1 tsp vanilla extract (swap with vanilla powder for AIP)
  • 1/2 tsp sea salt
  • 1/2 tsp cinnamon or Primal Palate Pumpkin Pie Spice blend (note: spice blend is not AIP)

Dark Chocolate Icing (optional)

  • 1/4 cup coconut oil
  • 2 Tbsp cacao powder, or carob powder for AIP
  • 1/2 Tbsp pure maple syrup

White Chocolate Drizzle

  • 1.5 Tbsp coconut butter
  • .5 Tbsp coconut oil
  • Sprinkle of cinnamon or Primal Palate Pumpkin Pie Spice blend (note: spice blend is not AIP)

Instructions

For the Bars

  1. Mix all ingredients together by hand in a bowl. It may take a bit of stirring before the dough comes together.
  2. Form into 8 equal bars. I used this inexpensive silicon mold to make my bars all the same size, but you can also use a greased glass baking sheet, or you can shape the bars by hand.
  3. Place the formed bars in refrigerator for 30 minutes to set. Once they're set, remove the bars from the silicon mold or the baking dish. At this point, you can choose if you'd like to make the chocolate icing and drizzle, (recipes below ) or leave plain.

For the Dark Chocolate Icing

  1. Melt the coconut oil and stir in cacao powder (or carob powder for AIP) and maple syrup.
  2. Dip bottom half of each bar in the chocolate icing.
  3. Use a piping bag or a ziploc with a small hole cut in the tip to drizzle chocolate on top of the bars.
  4. Place bars on waxed paper in the refrigerator to set.

NOTE: You can also melt half a bar of dark chocolate instead of making the Dark Chocolate Icing if you're not following AIP.

For the White Chocolate Drizzle

  1. Mix together the melted coconut butter and melted coconut oil.
  2. Place bars on wire cooling rack. Use a piping bag or a ziploc with a small hole cut in the corner to drizzle on top of the bars. Place in the fridge to set.

Recipe Notes

  1. The bars have the best texture at room temperature, but you can also store in the fridge for a longer shelf-life.
  2. Nutrition information is for the bars without the chocolate icing and drizzle. If you're including the icing, you'll add 85 calories, 7 grams of fat, and 2 grams of carbs.