No Bake Pumpkin Cream Cheese Protein Cups
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Servings 7 servings
Calories 300kcal
Ingredients
- 10 medjool dates
- 1 cup almond flour
- 100g protein powder (vanilla or pumpkin spice)
- 1 tsp vanilla extract
- 1 tsp pumpkin spice
- 1/4 cup runny almond butter
- 3/4 cup pumpkin puree
- 1/8 cup dairy free milk
- 7 tbsp vegan cream cheese
2 tbsp organic raw cane sugar or lakanto + 1/2 tsp cinnamon
Instructions
- add all pumpkin cup ingredients EXCEPT the cream cheese to a food processor and blend until a thick and smooth dough forms.
- add half of the dough to parchment paper muffin cups and freeze for 20 minutes.
- top the bottom layer of dough with cream cheese and spread it out over the full cup. place back in the freezer 20 minutes and then top with the remaining dough.
- you can lightly brush the top of the cups with melted coconut oil and then sprinkle with cinnamon sugar!
- store in the fridge or freezer in an airtight container and enjoy!