Recipe taken from my favourite functional doctor – Dr. Mark Hyman. It is great fall treat, but if you can find pumpkin you can make this dessert any time during year.
2 cups of almond butter
1/4 cup of maple syrup
2/3 cup of pumpkin puree
1 tsp of vanilla extract
1/2 cup of coconut oil
1 tsp of cinnamon
2 tbsp of pepitas
- Add the nut butter, coconut oil, maple syrup, pumpkin puree, vanilla and cinnamon to the heat-safe bowl.
- Heat around two inches of water in a pot over medium high heat and place the bowl on the top. Whisk until melted and smooth.
- Pour the mixture into the bars mold or in the loaf pan lined with baking paper. Sprinkle the pumpkin seeds and
- place in the freezer for at least 25 minutes.