You may have guessed…I’m pretty obsessed with all things pumpkin. Which brings us to Halloween this weekend – and the carving of pumpkins, of course! Why not use up that wonderful, colourful flesh in these absolutely insane cheesecake chocolate bars. Honestly. I think these are one of the best things I have ever made, and I’m bloody proud of them.
Gluten-free, low carb, high protein, no refined sugar and made from some of my favourite ingredients and flavours – and seasonal, what more could you want?!
So, better get carving and baking these just in time to enjoy these delicious treats!
Ingredients:
For the ‘biscuit’ base –
- ½ cup almond flour (I used Sukrin)
- ½ cup coconut flour (I used The Coconut Company)
- 1 scoop PhD Nutrition whey protein (white chocolate or vanilla work well)
- 3 tbsp natural sweetener (I used Truvia stevia)
- 1 tsp vanilla or caramel extract (can buy in Tesco)
- ½ tsp cinnamon
- ½ tsp ginger
- 3-4 tbsp almond milk (I used Alpro)
For the spiced pumpkin topping –
- 1 cup cooked pumpkin cubes (you could also use butternut squash or sweet potato )
- 1 scoop PhD Nutrition whey protein (again, white chocolate or vanilla)
- 1 cup Quark (I used Graham’s Family Dairy) or fat-free thick Greek yogurt
- 1 egg
- 1 tbsp cornflour
- 1 tsp cinnamon
- 1 tsp ginger
- Dash of vanilla or salted caramel extract
For the chocolate topping:
- 2 tbsp coconut oil (I used Lucy Bee)
- 2 tbsp date nectar syrup (I used Beloved – you could also use honey, agave or coconut syrup)
- 3 tbsp raw cacao powder (I used Kaizen Living)
Get baking!
- Preheat the oven to 190 degrees C and grease and line a baking tray with greaseproof paper. This bit is important so don’t skip it!
- First make the base: In a large bowl mix together the coconut flour, almond flour, protein powder, sweetener, ginger and cinnamon. Pour in the milk and mix together to form a soft dough. If it’s still a little crumbly, add a touch more milk or water; if it’s too wet, add a little more almond flour.
- Press this into the tin using your fingers to cover the base, spreading evenly. Bake for about 10 minutes, just so it starts to go a little golden and crisp.
- Meanwhile, make the pumpkin topping: Place everything in a blender and whizz up until thick and smooth.
- Remove the base from the oven, pour over the pumpkin mixture and spread evenly to cover. Return to the oven and bake for a further 30 minutes until set and golden. Set aside and leave to cool completely.
- Now, for the finishing touch: Melt the coconut oil and date nectar syrup in a small pan, then remove from the heat. Whisk in the cacao until you have a smooth, silky pouring chocolate. Spoon this over your cooled pumpkin topping, making sure to cover it completely. Chill in the fridge for a few hours to set – overnight, if possible.
- Ready to serve? Remove the baking tray from the fridge and slice up into 12 bars, now tuck in! These bad boys will keep in the fridge for up to 5 days – if they last that long, that is!
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