Description
Pumpkin Ice Cream Cookie Bars combine a chewy shortbread cookie base, creamy pumpkin spice filling, and a smooth white chocolate shell. This festive fall dessert is vegan, gluten-free, and perfect for keeping in the freezer as a refreshing yet cozy treat.
Ingredients
- Shortbread base:
- 1 ½ cups almond flour
- 3 tablespoons maple syrup
- 2 tablespoons coconut oil, melted
- 1 teaspoon vanilla extract
- Pinch of sea salt
- Pumpkin filling:
- 1 ½ cups coconut whipped topping
- ¾ cup pumpkin puree
- 1 teaspoon pumpkin pie spice
- 2 tablespoons vanilla protein powder (or nut butter substitute)
- Chocolate coating:
- 1 cup white chocolate chips
- 1 tablespoon coconut oil
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with liners or use a silicone pan.
- Mix almond flour, maple syrup, melted coconut oil, vanilla, and salt until a dough forms. Press into muffin tin, filling each about 1/3 full. Bake 10–12 minutes until golden. Cool completely.
- In a bowl, whisk coconut whip, pumpkin puree, pumpkin spice, and protein powder (or nut butter) until smooth.
- Spoon pumpkin mixture over cooled shortbread base, filling almost to the top. Freeze for at least 2–3 hours.
- Melt white chocolate with coconut oil until smooth. Dip frozen bars into chocolate coating and place on parchment paper.
- Freeze again until fully set. Transfer to an airtight container and store in the freezer.
Notes
- Swap almond flour for tiger nut flour and nut butter for sunflower butter for a nut-free version.
- Use dark or semi-sweet chocolate instead of white for a richer flavor.
- Make mini bites using a mini muffin tin.
- Skip protein powder and add extra nut butter if preferred.
- Always store in the freezer; refrigerating makes them too soft.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking, Freezing
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 280
- Sugar: 15g
- Sodium: 60mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg
