3oz.melted chocolate, for drizzling (we used dark & white chocolate)
Place all the wet ingredients (pumpkin puree, almond butter, coconut oil, vanilla) along with the pumpkin spice in a medium mixing bowl and stir until thoroughly combined.
Next, add in the whey protein powder and almond flour. Stir until combined and then with your hands knead until a stiff dough forms. If your dough is too loose, add in another scoop of protein and another ¼ cup of almond flour until you achieve and dense dough.
Pat into the bottom of a small square or loaf pan until you’ve achieved a bar that is about 1 inch deep.
Place in the refrigerator to harden for an hour or in the freezer for 10 minutes.
Cut the dough into bar shapes. Drizzle with melted chocolate and top with fresh pumpkin seeds. Allow chocolate to harden (you can pop them back in the freezer for 5 minutes) and enjoy!
Store these in the refrigerator for up to a week. These can also be frozen.