In a blender (food processor), mix beans, pea protein, cocoa, pumpkin, vanilla extract and splenda until a soft batter forms. If the
mixture appears too solid, add 1/4 cup of water to assist with the blending.
Remove mixture from blender and add to a bowl. Stir in almond flour and continue mixing until a dough forms.
Stir in chocolate chips (optional), dried fruit or chopped nuts.
Press in wax-paper lined 8 x 8 baking pan and refrigerate for 30 minutes.
Remove and cut into 8-10 bars. Wrap each individually with saran wrap and store.
Grease a bread loaf pan or use non-stick muffin cups (recipe makes 6 jumbo).
Combine dry ingredients in a medium bowl (you might want to grind oats in a blender to turn them more powdery). When baking with protein powder, we suggest using a plant based protein (like a pea protein isolate, as it gives a better texture than whey.
Combine wet ingredients in a small bowl and whisk together.
Pour wet into dry ingredients and mix until fully incorporated.
Pour into muffin cups and bake for about 18-22 minutes (if using a bread pan, you may need to bake for longer), or until pick inserted into middle of recipe comes out clean.
Remove loaves from oven, let cool in pans for 5 minutes and then transfer to a wire rack to continue cooling.
About 20 minutes before grilling, remove the steaks from the refrigerator and let sit, covered, at room temperature.
Heat your grill to high. Brush the steaks on both sides with oil and season liberally with salt and pepper.
Place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes.
Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare (an internal temperature of 135 degrees F), 5 to 7 minutes for medium (140 degrees F) or 8 to 10 minutes for medium-well (150 degrees F).
Transfer the steaks to a cutting board or platter, tent loosely with foil and let rest 5 minutes before slicing.