Baked Spiced Pumpkin & Pecan Bars

As the weather cools down I've been on the search for something that warms from the inside out, and even though we don't really "DO" Pumpkin spiced anything in Australia (or Pecan for that matter), these bars are a flavour combination that you need to try! Especially if the rich sweet flavours of chocolate or caramel aren't you're thing.

These bars are wholesome, naturally sweet, pack a protein punch and are baked - which makes for a lovely change from the frozen or colder protein treats we're used to.

Make sure you pre-bake your pumpkin to soften it and release that rich caramelised sweetness.

Base:

1 cup (100g) pecans

1/2 cup (30g) desiccated coconut

4 Medjool dates (70g)

40g Coconut Oil

50g Oat Flour

Filling:

1 whole egg (or 1 flax egg)

160g Greek Yoghurt

200g cooled roast pumpkin

20g Maple Syrup

2 scoops At Health Tummy Loving Protein in Vanilla

1 tsp all spice

Topping:

40g Well Naturally Dark Chocolate

10g Coconut Oil

METHOD:

1.Heat your oven to 160 degree Celcius. Line a 20cm x20cm tin with baking paper. Set aside.

2.Combine all ingredients for the base in a food processor, chop until well combined and mix resembles a fine crumb. Transfer crumb to the lined tin and press down firmly. Set aside.

3. Place all ingredients for the filling (except for the protein powder) into your food processor, and blend until smooth and well combined. Once fully mixed, stir in the At Health Tummy Loving Protein. Stir until the protein powder is fully dissolved.

4. Pour pumpkin filling over the pecan base and level it with a spatula.

5. Bake for 40 mins. Slice is cooked through when it's firm to the touch in the centre and a skewer placed in the centre comes out clean. Allow to cool slightly in the tin before removing to a cooling rack. Slice into 12 bars.

Cut bars into 12 bars and drizzle with melted chocolate

Macros per bar: 184 cals, Carbs: 11g, Fat: 13g, Protein 7g

Notes: To supercharge your protein intake, substitute your oat flour for Vegan protein powder!