¼ cup melted and cooled coconut oil
2/3 cup smooth almond butter or peanut butter would work too
2/3 cup of tinned pumpkin puree
2 tsp vanilla essence
½ cup coconut sugar
1 cup almond flour
½ cup coconut flour
2 tsp cinnamon
1 tsp nutmeg
1 tsp ginger
¾ tsp baking soda
1 cup of peanut protein powder
½ cup of dark chocolate chips
Mix all of the wet ingredients together in a bowl. Mix the dry ingredients in a separate bowl, apart from the chocolate chips. Pour the dry ingredients into the wet and mix well. Add the chocolate chips and pour the mix into a greased or lined tin. Cook for 35- 40 minutes at 180 degrees.
Top Tip: Enjoy a slice with cashew butter or any other nut butter!