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.