Pumpkin Ice Cream Cookie Bars
There's no better way to embrace the start of the fall season than with these dreamy Pumpkin Ice Cream Cookie Bars! Made with simple, wholesome ingredients, this healthier pumpkin dessert features a chewy shortbread cookie base, a fluffy pumpkin spice filling, coated in a creamy layer of white chocolate. These are naturally vegan, gluten-free, and can be made refined sugar-free.
Ingredients
Shortbread base
- 1 cup almond four
- 3 tbsp maple syrup
- 2 1/2 tbsp coconut oil
- 2 tsp vanilla extract
- pinch of sea salt
Pumpkin filling
- 1 tub So Delicious Coconut Whip (or other whipped topping)
- 1/4 cup pumpkin puree
- 1 1/4 tsp pumpkin pie spice
- 2 scoops vanilla protein powder
Chocolate coating
- 1 cup white chocolate chips
- 2 tsp coconut oil
Instructions
- Preheat oven to 350F. Spray a silicone muffin tin with spray oil OR use muffin tin liners in a metal muffin tin.
- In a bowl, mix together all of the shortbread ingredients until a dough forms. Divide the dough amongst a muffin tin, pressing it into the bottoms and filling them about 1/3 way full. Bake for 10-12 minutes, until golden around the edges. Let cool completely.
- Scoop about 2/3 of the coconut whip out into a large bowl. Add the protein powder, pumpkin puree and spice, and vanilla and whisk until fluffy and no lumps remain. Divide amongst the muffin tin, filling them almost all the way up. Freeze for 2-3 hours or overnight.
- Melt chocolate chips and coconut oil together. Remove bars from the freezer, and dip each bar in melted chocolate. Place on parchment and place back in the freezer until set before moving them to an air-tight container for long-term storage.