Ingredients
Cookie Dough
- 1 cup creamy nut butter, such as almond or cashew, unsweetened and unsalted
- 2 tablespoons pure maple syrup or honey
- ¼ cup no-added-sugar vanilla protein powder (I like Truvani)
- ½ teaspoon vanilla extract
- 2 tablespoons coconut flour
- ¼ teaspoon Himalayan salt
Dark Chocolate Coating
- ½ cup dark chocolate baking chips (I used Hu Kitchen No Added Sugar Baking Chips)
- 1 tablespoon coconut oil
- 18 pumpkin seeds
Method
Step 1
Add all the ingredients for the cookie dough to a bowl and stir together until well combined.
Step 2
Roll the dough in 18 balls using your hands.
Step 3
To shape the balls into pumpkins, use a cooking string or a rubberband that’s been cut into one piece. Gently crease each ball with the string across the top to resemble a pumpkin.
Step 4
Stack a cooling rack on top of a parchment paper lined baking sheet. Place the pumpkins on top of the cooling rack and transfer to the freezer while making the chocolate coating.
Step 5
Heat 2 inches of water in a pot over medium-high heat and place a heat-proof bowl on top of the pot. Add the chocolate chips and coconut oil, melt and whisk until smooth.
Step 6
Once the chocolate is ready, remove the pumpkins from the freezer and dip each one in the melted chocolate to coat. Place back on the rack to allow any excess chocolate to drip off. The chocolate collected on the parchment paper can be saved to reuse for something else.
Step 7
Gently press a pumpkin seed into the top of each pumpkin to make a stem.
Step 8
Place in the freezer for 10 minutes to harden and enjoy! The pumpkin treats can keep in the freezer, covered, for up to 3 months.
Nutritional analysis per serving: Calories: 151, Total Fat: 11g, Saturated Fat: 3g, Cholesterol: 0mg, Sodium: 56mg, Carbohydrates: 9g, Fiber: 3g, Sugars: 5g, Protein: 6g, Net Carbs: 7g
