• 100 g pumpkin purée
  • 1/2 scoop (15 g) Happy Way Caramel Biscuit Whey Protein Powder 
  • 1/4 tsp pumpkin spice (or cinnamon)
  • 2 tbsp almond flour
  • 1 tsp maple syrup
  • 1 heaped tbsp peanut butter
  • 10 pitted Medjool dates
  • 2 blocks Lindt Sea Salt Dark Chocolate, melted


  1. Mix the pumpkin, protein, pumpkin spice (or cinnamon), almond flour, maple syrup and peanut butter together in a small bowl until smooth.
  2. Add a teaspoon of the mixture to the inside of each date and freeze for 30 minutes to firm up.
  3. Melt the chocolate in the microwave, then dip each date into the chocolate so it’s completely coated.
  4. Place in the fridge for about 15 mins or until the chocolate has set.
  5. Top with extra sea salt (if desired) and ENJOY!!!

Recipe by @diannayota