Pumpkin Pie Spice Cookie Dough Bark (Edit recipe)

Perfect for autumn snacking or holiday gatherings, this bark is an easy-to-make, high in protein, lower in sugar, GF and vegan friendly

15 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	196
Fat:	13 g
Carbohydrates:	12 g
Protein:	7 g
Cholesterol:	0 g
Sodium:	21 mg
Fiber:	4 g
Sugars:	5 g
Calculated per serving.

by hollysbestlife

Serves: 15

Ingredients

0.5 cup Pumpkin Purée
0.25 cup Plain Vegan Cream Cheese
0.25 cup Plain Cocojune Organic Coconut Yogurt
1 cup Almond Flour
.25 cup Coconut Flour
.25 cup Collagen, Pumpkin Spice (further food)
.25 cup Pure Maple Syrup
1 tsp Pure Vanilla Extract
.5 tsp Ground Cinnamon
.5 tsp Pumpkin Pie Spice
2 - 3 Tbsp Peanuts, chopped
2 - 3 Tbsp Semi-Sweet Mini Chocolate Chips

Topping

1 cup 100% Unsweetened Chocolate Chips, melted
.5 Tbsp Coconut Oil

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a bowl add in the pumpkin, cream cheese, yogurt, almond and coconut flour, collagen, maple syrup, vanilla and spices together and stir until a dough forms.
Add in chocolate chips/chopped nuts.
Spread dough onto a parchment lined baking sheet.
Top with melted chocolate, top with any other toppings and place in the freezer for an hour to set.
Once chilled, break into pieces and enjoy!