Tag your basic friend who needs this recipe in their lives!
Macros per 2 Tbsp (32g):
40 Cals, 2g Carbs, 2g Fat, 3.5g Protein!
Ingredients (makes 16 servings):
200g Canned Pumpkin
200ml Unsweetened Almond Milk
60g Vegan Vanilla Protein Powder
60g Creamy Peanut Butter
Directions:
1️.) Add all of the ingredients to your food processor.
2️.) Blend on slow until you get a creamy consistency with no chunks.
3️.) Add to 4 8oz mason jars, leave them in the fridge overnight to thicken up, then enjoy!
And if you want to sub the vegan protein powder, you’ll need to cut the amount of almond milk used because it’s not as absorbent! Love using a vegan protein for anything no bake just because of how absorbent it is.