All-Natural, Gluten-Free Date Soy Cups

Though I tend to include artificial sweeteners in my “dessert” recipes, I am aware that many people choose not to consume artificial chemicals! With my all-natural readers in mind, I developed the following recipe. The nutrition is comparable to a packaged bar, but the result is infinitely healthier, since there are no artificial sweeteners, no gluten, and no lactose. Furthermore, this recipe boasts 5g of fiber and only 1.5g of saturated fat. If it were not for the addition of one egg, the recipe would be vegan; it would also be easy to make with all organic ingredients. Enjoy!

Ingredients
¼ cup organic pumpkin seeds, unsalted
16 medium Mejool Dates
2 scoops Elemental Nutrtition Vanilla Soy Protein
3 Tbsp unsweetened soy milk
2 ½ Tbsp regular Molasses
1 large egg
¼ tsp nutmeg
1 tsp cinnamon
¼ tsp cloves
½ tsp ginger
1 tsp natural vanilla flavor
juice from 1 lemon

Preheat oven to 350 F

Instructions
1. Toast pumpkin seeds for 3-5 minutes, until light golden brown (if raw)
2. Process next ten ingredients in a food processor
3. Pour batter into equal parts into 8 muffin container* spaces
4. Top each with one Tbsp of toasted pumpkin seeds
5. Bake for 15-20 minutes until completely set

Nutrition
235 Calories, 11 g protein, 7 g fat, 1.5 g sat fat, 36 g carbs, 5 g fiber

*I used silicone containers because they do not have to be greased. If using a aluminum container, spray with cooking spray or use paper holders.