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Pumpkin Chocolate Chip Protein Bars Recipe

★★★★★

4.8 from 101 reviews
  • Author: Zoe
  • Total Time: 1 hour 25 minutes (including chilling time)
  • Yield: 12 bars 1x
  • Diet: Vegan

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.

Ingredients

Scale

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

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

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Find it online: https://cookingwithzoe.com/pumpkin-chocolate-chip-protein-bars-recipe/