Mini no-bake pumpkin pies made with a flax egg and almond flour base, a creamy pumpkin spice filling, and topped with chocolate chips. This recipe includes prebiotic powder.
For the base: Mix the 2 flax eggs, 2 scoops prebiotic powder, 1 cup almond flour, and 1/4 cup applesauce together. Press this mixture into cupcake liners. Let set in the fridge. For the middle: Melt 2/3 cup pumpkin purée, 1-2 tsp cinnamon, 1 tsp pumpkin pie spice, 1/4 cup maple syrup, and 2-3 tbsp nut butter together. Add this mixture on top of the base. For the topping: Sprinkle chocolate chips on top. Let the mini pies set in the fridge and store them in the fridge.
