Step 1

Line an 8×8 baking pan with foil or parchment paper.

Step 2

In a large bowl, add oat flour, protein powder, cinnamon, nutmeg, cloves, allspice and salt. Stir to combine.

Step 3

Add pumpkin puree, 1/4 cup almond butter, 2 tablespoons almond milk and vanilla to the dry ingredients. Stir until a firm dough forms, kneading with your hands if necessary.

Step 4

Add dough to the lined baked pan and press down to form a even layer.

Step 5

In a small bowl, add chocolate chips. Microwave in 30-second intervals until the chocolate is melted, stirring in between. Add 1 tablespoon almond butter and 1 tablespoon almond milk; stir until smooth.

Step 6

Pour chocolate over the dough in the pan and spread into an even layer.

Step 7

Place in the freezer for at least 30 minutes, then cut into 12-16 bars.