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Chocolate Pumpkin Energy Bars 45 minutes Pumpkin Seed Butter (melted) Maple Syrup Ground Ginger Cinnamon Rice Puffs Cereal Pumpkin Seeds Dark Chocolate (chopped) 208 14g Saturated 3g 16g Fiber 3g 6g Refrigerate in an airtight container for up to two weeks, or freeze for up to two months. One serving equals two bars. A 9 x 6 1/2-inch container was used to make 12 bars or six servings. Use tahini, sunflower seed butter, peanut butter, or almond butter instead. In a mixing bowl, whisk together the pumpkin seed butter, maple syrup, ginger, and cinnamon. Gently fold in the rice puffs cereal and pumpkin seeds. Transfer and spread the mixture across a parchment-lined container or baking dish. Place another layer of parchment paper on top and firmly press into an even packed layer. (Note: If not compact enough, the bars may come out crumbly.) In the microwave, heat the dark chocolate in a small bowl for 30 seconds at a time, until melted. Drizzle overtop with a small spoon. Freeze for about 30 minutes and slice into bars. Enjoy! http://www.beyondyourscale.com