Pumpkin Chocolate Chip Protein Bars Recipe

Introduction

These Pumpkin Chocolate Chip Protein Bars are a delicious and nutritious snack, perfect for fueling your day with a seasonal twist. Packed with pumpkin puree, almond butter, and vanilla protein powder, they offer a satisfying balance of flavors and energy.

Ingredients

• 1/2 cup almond butter (just dry roasted almonds)
• 1/2 cup organic pumpkin puree
• 2 Tbsp coconut oil, melted
• 2 Tbsp maple syrup (or favorite liquid sweetener)
• 1 tsp vanilla extract
• 1/2 cup plant based vanilla protein powder (50g)*
• 1 tsp cinnamon
• 1/4 tsp salt
• 1/4 cup miniature dark chocolate chips
• 1/2 cup dark chocolate chips
• 2 Tbsp almond butter (for topping)

Instructions

1. Step 1: Line an 8″ x 4″ loaf pan with parchment paper and set it aside.
2. Step 2: In a medium-sized mixing bowl, combine the pumpkin puree, almond butter, coconut oil, maple syrup, and vanilla extract. Mix well with a spatula until fully combined.
3. Step 3: Add the protein powder, cinnamon, and salt to the wet ingredients. Stir until the dough is thick and has a playdough-like texture.
4. Step 4: Fold in the miniature dark chocolate chips evenly throughout the batter.
5. Step 5: Press the mixture firmly into the prepared loaf pan, smoothing the top. Place the pan in the freezer while you prepare the chocolate topping.
6. Step 6: Melt the dark chocolate chips in a small saucepan over low heat or in the microwave in 20-second intervals. Once melted, stir in 2 tablespoons of almond butter until smooth.
7. Step 7: Remove the base from the freezer and pour the chocolate topping over it, smoothing to cover the entire surface and edges.
8. Step 8: Refrigerate the bars for at least one hour to allow the topping to set, though chilling overnight is best.
9. Step 9: Once firm, remove the bars from the pan and cut into 12 pieces or your preferred size.
10. Step 10: Store the bars in a sealed, airtight container in the fridge for up to 10 days.

Tips & Variations

• For a nut-free version, substitute almond butter with sunflower seed butter and choose a plant-based protein powder without nuts.
• Add a pinch of nutmeg or cloves for extra fall spice flavor.
• Use dark chocolate chips with at least 70% cocoa for a richer taste and lower sugar content.
• If you prefer a sweeter bar, increase maple syrup by 1-2 teaspoons to taste.

Storage

Keep the bars stored in an airtight container in the refrigerator for up to 10 days. For longer storage, you can freeze them for up to 2 months; thaw in the fridge before eating. When reheating, let them come to room temperature or enjoy chilled for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin instead of fresh pumpkin puree?

Yes, canned pumpkin puree works perfectly in this recipe. Just ensure it’s pure pumpkin and not pumpkin pie filling, which contains added spices and sugar.

What type of protein powder is best for this recipe?

Plant-based vanilla protein powder is recommended here for flavor and texture, but you can use whey or any protein powder you prefer. Adjust the consistency if needed by adding a bit more pumpkin puree or protein powder.

Pumpkin Chocolate Chip Protein Bars Recipe

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★★★★★

4.8 from 101 reviews

• Author: Zoe
• Total Time: 1 hour 25 minutes (including chilling time)
• Yield: 12 bars 1x
• Diet: Vegan

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Description

These Pumpkin Chocolate Chip Protein Bars are a delicious and nutritious snack perfect for a quick energy boost or post-workout refuel. Combining creamy almond butter, rich pumpkin puree, and a blend of vanilla protein powder with warm spices, these bars offer a moist, indulgent texture topped with a luscious dark chocolate and almond butter layer. They are easy to make without any baking, making them a convenient and healthy treat.

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Ingredients

Scale 1x2x3x

Base

• 1/2 cup almond butter (just dry roasted almonds)
• 1/2 cup organic pumpkin puree
• 2 Tbsp coconut oil, melted
• 2 Tbsp maple syrup (or favorite liquid sweetener)
• 1 tsp vanilla extract
• 1/2 cup plant based vanilla protein powder (50g)
• 1 tsp cinnamon
• 1/4 tsp salt
• 1/4 cup miniature dark chocolate chips

Topping

• 1/2 cup dark chocolate chips
• 2 Tbsp almond butter

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Instructions

1. Prepare Pan: Line an 8″ x 4″ loaf pan with parchment paper. This will prevent sticking and make it easy to remove the bars later.
2. Mix Wet Ingredients: In a medium-sized bowl, combine the pumpkin puree, almond butter, melted coconut oil, maple syrup, and vanilla extract. Stir with a spatula until the mixture is smooth and well combined.
3. Add Dry Ingredients: Add the plant-based vanilla protein powder, cinnamon, and salt to the wet mixture. Stir until the dough forms a thick, playdough-like consistency.
4. Fold in Chocolate Chips: Gently fold in the 1/4 cup miniature dark chocolate chips evenly throughout the dough without overmixing.
5. Press into Pan: Firmly press the protein bar base into the lined loaf pan, ensuring an even thickness. Place the pan in the freezer to set while preparing the topping.
6. Melt Chocolate Topping: In a small saucepan over low heat, melt the 1/2 cup dark chocolate chips. Alternatively, melt in the microwave in 20-second intervals, stirring between each until smooth. Stir in 2 Tbsp almond butter until fully combined.
7. Add Topping: Remove the loaf pan from the freezer and pour the melted chocolate and almond butter topping evenly over the base. Smooth the surface to cover all edges.
8. Chill Bars: Place the loaf pan in the fridge and chill for at least 1 hour to allow the bars to set properly; overnight chilling is recommended for best texture.
9. Cut and Serve: Once set, remove the bars from the pan using the parchment edges and cut into 12 equal bars or your desired size.
10. Storage: Store the bars in an airtight container in the refrigerator for up to 10 days to maintain freshness and texture.

Notes

• Using pure organic pumpkin puree ensures a natural sweetness and moisture without added sugars.
• Choose a plant-based protein powder to keep this recipe vegan and allergen-friendly.
• Pressing the base firmly into the pan helps the bars hold together well after chilling.
• You can substitute maple syrup with honey if not strict vegan.
• Make sure to cool the melted chocolate slightly before pouring to avoid melting the base.
• For a nuttier flavor, lightly toast the almond butter before mixing.
• These bars can also be frozen for longer storage; thaw slightly before eating.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Snack
• Method: No-Cook
• Cuisine: American

Keywords: pumpkin protein bars, vegan snack bars, no bake protein bars, healthy pumpkin recipes, chocolate chip protein bars, plant based protein snack