Healthy Pumpkin Bars ~ Yum

skyestarz
skyestarz Posts: 16
edited October 6 in Food and Nutrition
Filling:

1 cup Garbanzo Beans aka Chickpeas
3/4 cup of Pumpkin Puree
1/2 cup of Almond Milk, Unsweetened Vanilla (or milk of choice)
1 heaping tbsp Peanut Butter
1 scoop Vanilla Protein Powder optional
1/2 cup of packed Brown Sugar
1 Egg White (or flaxseed egg)
1 tsp of Pumpkin Pie spice (may substitute with cinnamon)
1/2 tsp baking soda
1 tsp baking powder
Topping:

1 Egg White
2 wedges The Laughing Cow Light Swiss
1 tbsp Sugar
2 tbsp Chocolate Chips
Bottom:

Graham Crackers (enough sheets to cover bottom of pan)
Directions:

Pre-heat oven at 350 degrees. Line a 9×13 baking dish with enough graham crackers to cover the bottom. It’s OK if the crackers overlap or if there are spaces. You can also use a ready-made pie crust if you prefer, or create your own graham cracker bottom by crushing up 4 sheets of graham crackers and adding 1 tbsp of melted butter. Press firmly into the bottom of the pan. Bake for 10 minutes before adding additional ingredients. I wanted a simple recipe so I just used the graham crackers as sheets.

Next, combine in a food processor all filling ingredients. Blend until it is a smooth like consistency that is uniform throughout. If you are using a mini processor. You may need to do this in batches. Note: The garbanzo beans (aka chickpeas) will need some liquid to blend well. Pour on top of graham crackers.

Combine topping ingredients except chocolate chips in a food processor and blend well until it is a smooth like consistency. Drizzle on top for a marble appearance. Sprinkle with chocolate chips.

Bake for 30-40 minutes depending on size of baking dish and oven. The larger the dish the less time it will take to cook since the wet layers are not as thick. Let cool for 10-15 minute before serving. Cut into bars or serving like pumpkin pie if you used a graham cracker pie crust.

These tast best after they sit for a few hours and cool down to room temperature.

This recipe can also easily be made gluten-free by omitting the crust, and vegan by omitting the cheesecake topping.

Nutrition for one serving: 105 calories, 2 g fat, 23 g Carbs, 1.2 g Dietary Fiber, 3 g Protein, 16.9 g Sugar (many is naturally occurring).

Credit: http://sarahfit.com/100-calorie-pumpkin-pie-dessert-bars/

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