Iced Pumpkin-Pecan Protein Bars

Preheat the oven to 190°C (375°F). Prepare a baking sheet by lining with parchment paper or a silicone mat.

In a large bowl, add eggs, pumpkin, maple syrup, almond milk, and vanilla. Use a fork to whisk together until combined.

In a medium bowl, add coconut flour, protein powder, flaxseed, cinnamon, baking soda, nutmeg, salt, and cloves, stirring together to combine.

Slowly stir dry ingredients into the pumpkin mixture until well combined; let sit for 2 to 3 minutes.

Separate batter into 8 parts, about 1/3 cup each. Form batter into rectangular bars by hand (like Clif bars) and place onto the prepared baking sheet.

Bake bars until golden brown on the bottom with a top just beginning to crack, about 22 to 25 minutes. Let bars cool for 5 minutes and then transfer to a wire rack.

Once bars have fully cooled, prepare the icing. Add protein powder to a small bowl, slowly stirring in water until mixture is thick and smooth.

Transfer icing into a small Ziploc bag and use scissors to cut off a small piece of the corner.

Squeeze icing out of the cut corner, drizzling evenly over the top of the bars. Sprinkle chopped pecans over the bars.

For best results, let icing set for 1 hour or more. Store bars in an airtight container.