Pumpkin Protein Hearts
- U Serves 4 People
- P Prep: 00:10
- P Cook: 00:50
Nutritional Facts
per 1 serving size (Recipe makes 4 servings)
Amount Per Serving
Calories 172
Calories from Fat 69
% Daily Values*
Total Fat 7.69
11.83%
Saturated Fat 3.79
18.95%
Polyunsaturated Fat 0.12
Monounsaturated Fat 0.16
Cholesterol 12.75
4.25%
Sodium 28.69
1.20%
Potassium 18.67
Total Carbohydrate 15.79
5.26%
Dietary Fiber 9.01
36.04%
Sugars 2.55
Protein 12.91
Vitamin A 75.00%
Vitamin C 0.84%
Calcium 6.42%
Iron 7.45%
* Nutritional Values are estimated and may vary
³ Description
Chocolate hearts filled with a delicious sweet, spicy mixture of pumpkin and vanilla protein. Makes a great pre-workout snack!
² Ingredients
- 0.3 tablespoon Coconut Oil
- 0.12 tsp Cloves (Ground)
- 1 serving (serving = 1/2 cup) Libby's 100% Pure Pumpkin
- 0.125 tsp Nutmeg (Ground)
- 1/4 tsp Ginger (Ground)
- 0.37 serving (serving = 1/2 cup dry) Quaker Old Fashioned Oats
- 1 tsp Cinnamon
- 0.59 serving (serving = 1/4 cup) Bob's Red Mill Almond Meal Flour
- 2 serving (serving = 5-8 drops) Sweet Leaf Liquid Stevia
- 1.7 serving (serving = 1 rounded scoop) Optimum Nutrition Gold Standard Natural 100% Whey - Vanilla
- 3.3 serving (serving = 1 tbsp) Hershey's Sugar Free Chocolate Chips
q Directions
Melt 1 tsp coconut oil and dark sugar free chocolate. Spoon 2/3 of the melted chocolate into 4 large silicon baking cups. Place in freezer while making the pumpkin filling.
In a bowl mix: vanilla whey, oats, almond flour, cinnamon, nutmeg, ginger, cloves, vanilla stevia drops and pumpkin puree. Add more sweetener or spices to taste. Spoon the pumpkin filling into the chilled chocolate bases. Freeze for about 20 minutes.
Cover with the remaining melted chocolate. Freeze for at least 30 minutes. Take out 5-10 minutes before eating.
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