Chocolate Pumpkin Protein Fudge Bars
These Chocolate Pumpkin Protein Bars tastes like pumpkin pie met fudge—and decided to be good for you. Rich, creamy and perfectly spiced, they're layered with real pumpkin and chocolatey plant-based protein for a treat that fuels as well as it satisfies. Wholesome, energizing and almost too good to share.
PUMPKIN LAYER INGREDIENTS
- 5 large medjool dates, pitted
- 1 cup pumpkin puree
- ¼ cup raw cashews
- 1 teaspoon pumpkin pie spice
- ½ cup coconut oil, melted pinch of salt
CHOCOLATE LAYER INGREDIENTS
- ½ cup raw cashews
- 5 large medjool dates, pitted
- ⅓ cup pumpkin puree
- 4 tbsp. cocoa powder
- 2 tbsp. Epic Protein Chocolate Maca
- pinch of salt
- ½ cup coconut oil, melted
DIRECTIONS
- Line a 9x5-inch loaf pan with parchment paper.
- In a high-speed blender or food processor, combine all of the ingredients for the pumpkin layer. Blend until very smooth.
- Once the pumpkin fudge is creamy and smooth, spread it evenly onto the bottom of your prepared loaf pan. Place in the freezer while making the chocolate layer.
- Clean out the food processor and prepare the chocolate layer in the same way as the pumpkin layer.
- Spread onto the chilled pumpkin layer and return to the freezer for at least 2 hours.
- When frozen all the way through, cut the fudge into 9 pieces using a sharp, hot knife.
- Serve immediately. Uneaten fudge should be stored in the freezer.
- Enjoy!
