Ingredients
Scale
- 1 1/2 cups Almond Flour
- 3/4 cup Coconut Flour
- 1 tsp Cinnamon
- 1/2 tsp Sea Salt (divided)
- 1/2 cup Pureed Pumpkin
- 3/4 cup Cashew Butter (divided)
- 1/4 cup Maple Syrup
- 1/2 cup Unsweetened Almond Milk (divided)
- 1 cup Grated Carrot (finely grated)
- 3/4 cup Vanilla Protein Powder
Instructions
- Line a square baking dish with parchment paper.
- In a large bowl, combine the almond flour, coconut flour, cinnamon, and half of the salt. Mix well.
- In another bowl, combine the pumpkin purée, 2/3 of the cashew butter, maple syrup, and 1/4 of the almond milk. Mix until well combined, then add to the dry ingredients and continue to mix until a batter has formed.
- Add the grated carrot into the dough and kneed with your hands until fully incorporated.
- Add the dough to the prepared baking dish and spread it evenly across the pan with your hands.
- In a bowl, add the protein powder, remaining salt, remaining cashew butter, and remaining almond milk. Mix well until smooth. If needed, add more milk until desired frosting consistency, one tablespoon at a time.
- Spread the frosting evenly over top of the dough with a spatula. Transfer to the fridge to set for at least 30 minutes. Slice, serve, and enjoy!
Notes
Leftovers: Refrigerate in an airtight container for up to five days. Freeze individually for up to three months.
Serving Size: A 9 x 9-inch baking dish was used to make nine servings. One serving is equal to one bar.