If you love Snickers and Pumpkin Pie, this may be your dream come true! I may get too carried away on Instagram when it come to fall baking, but these are actually a “no-bake” dessert so it doesn’t really count, right? Oh, and do I even have to tell you these babies are:
• Vegan
• Gluten Free
• Dairy Free
• High in Protein
So what are you waiting for?!
Base Layer:
3/4 cup of my Digestive Support Vanilla protein powder (a must!)
1/2 cup *sprouted oat flour
Dash of pumpkin pie spice
1 cup pure pumpkin puree
1/4 cup water
Caramel Sauce:
Equal amounts of my protein powder and honey or maple syrup (i.e. If you use 1/2 cup Nuzest the you will need 1/2 cup honey, if you use 1/4 cup nuzest then you will need 1/4 cup honey. Depending on how much caramel you want to use for preference).
Topping:
A mix of Hu Kitchen Cashew Hunks and Almond Hunks
Hu Kitchen Chocolate Gems, melted
*Buy sprouted oats then blend in a blender for a few seconds until it becomes a powder. Can also use regular oats but sprouted is best for digestion purposes.
Method:
1. For the base, mix all dry ingredient in a bowl, then add pumpkin puree and water and mix again. Press dough into a parchment paper lined bread loaf pan and place in refrigerator while making the caramel sauce.
2. For the caramel sauce, mix desired amount of equal amounts of Nuzest and honey or maple syrup (it will be sticky!) then pour over the base.
3. Top caramel with nuts and refrigerate 1 hour. Remove from fridge, slice into desired shape and drizzle with melted Hu Gems and place back in fridge or freezer for chocolate to harden. Store in refrigerator or freezer.
