Pumpkin Wheynola

Servings: 9

Total Prep Time: 10 mins

Total Cook Time: 35 mins


3.5 scoops @gaugelifesupps Whey Isolate
6 Tbsp almond butter
4 Tbsp pumpkin seeds
2 Tbsp coconut chips
2 Tbsp chocolate chips
¼ cup water
2 Tbsp craisins
2 tsp pumpkin spice seasoning

1. Preheat oven to 300°F.
2. In a medium mixing bowl, combine all ingredients together. This should form a “fudge-like” texture in one large mass that is to be spread out onto non-stick baking tray lined with parchment paper.
3. Bake at 300°F for 20 minutes, then remove from oven. Using a metal spatula, break “mass” apart into bite sized pieces approximately the size of a quarter.
4. Lightly spray broken pieces with coconut oil spray or olive oil spray and allow to bake for 10 more minutes.
5. Set oven to broil for 2-3 minutes, watch very closely and remove when wheynola is a light toasted color.

Yields ~ 9 oz. of dry wheynola