1 cup almond flour
1/2 cup Pumpkin Spice Naked Shake
1/2 cup smooth, creamy nut butter (I used Mixed Nut Butter from Trader Joe’s)
1/2 cup pumpkin puree
1/4 cup date syrup or maple syrup
1/2 tsp baking powder
1/2 tsp cinnamon
raw pumpkin seeds, chopped
Preheat oven to 350 degrees F. Mix together nut butter, pumpkin puree, and date syrup until well combined. In a separate small bowl, combine almond flour, Naked Shake protein powder, cinnamon, and baking powder. Stir wet ingredients into dry ingredients until a thick dough forms. Divide dough into two equal parts. Form each piece of dough into a small rectangle and place on a parchment paper lined baking sheet. Sprinkle each rectangle with chopped raw pumpkin seeds.
Bake for 25 minutes. Remove from oven, let cool for 20 minutes, and then slice each rectangle into 3/4 inch slices. Place sliced biscotti cut side up. Bake for another 12 minutes.
Remove from oven, let cool completely before storing in a tupperware container for up to a week.