7 Ingredient No Bake Chocolate Protein Pumpkin Cake
APPROXIMATE MACROS per slice (8)u003cbru003ecalories: ~228u003cbru003eprotein: ~6.3 gu003cbru003ecarbs: ~20.9 gu003cbru003efat: ~13.1 gu003cbru003efiber: ~3.7 g
Servings 8 servings
Calories 228kcal
Ingredients
- for the base 1 cup pumpkin puree 1/4 cup creamy peanut butter (runny style works best) 1/2 cup vanilla protein powder 3/4 cup melted dark chocolate (sweetened with dates or coconut sugar) 1 tbsp maple syrup (or to taste) 1 tsp vanilla extract for the ganache 1/2 cup dark chocolate chips (or chopped dark chocolate, sweetened with dates or coconut sugar) 1/4 cup coconut cream (just the thick part from a chilled can) 1/2 tsp vanilla extract
Instructions
- make the base: in a mixing bowl, combine pumpkin puree, peanut butter, protein powder, melted chocolate, maple syrup, and vanilla extract.
- stir until smooth, thick, and fully combined. add the mixture evenly into a parchment-lined pan and form a circle with your spatula. freeze for 2 hours.
- make the ganache: warm the chocolate chips in the microwave until fully melted and then stir in the coconut cream and vanilla extract.
- assemble: pour the ganache evenly over the pumpkin peanut butter base. freeze for at least another 1-2 hours, or until firm enough to slice.
- serve: cut into slices or bars and enjoy chilled.