Pumpkin Chocolate Chip Protein Bars Recipe

Introduction

These Pumpkin Chocolate Chip Protein Bars are a delicious and nutritious snack perfect for busy days or post-workout fuel. Combining the warm flavors of pumpkin and cinnamon with rich dark chocolate, they offer a satisfying treat that’s also packed with protein.

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 aside.
2. Step 2: In a medium mixing bowl, combine pumpkin puree, almond butter, melted coconut oil, maple syrup, and vanilla extract. Stir well until fully blended.
3. Step 3: Add protein powder, cinnamon, and salt to the wet mixture. Mix until the dough is thick and has a playdough-like texture.
4. Step 4: Fold miniature dark chocolate chips into the batter evenly.
5. Step 5: Firmly press the base mixture into the lined loaf pan. Place the pan in the freezer while preparing 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. Stir until smooth, then mix in the 2 Tbsp almond butter.
7. Step 7: Remove the base from the freezer and pour the chocolate topping over it, smoothing out so it covers all sides of the pan.
8. Step 8: Refrigerate the bars for at least one hour to set; overnight chilling is recommended for best results.
9. Step 9: Once firm, remove the bars from the pan and cut into 12 bars or your preferred size.
10. Step 10: Store the bars in an airtight container in the refrigerator.

Tips & Variations

• For a nut-free version, try using sunflower seed butter instead of almond butter.
• Swap maple syrup for honey or agave syrup to change the sweetness profile.
• Add a pinch of nutmeg or ginger along with cinnamon for a spicier pumpkin flavor.
• Use a high-quality dark chocolate to enhance the topping’s richness.

Storage

Keep the bars stored in an airtight container in the refrigerator for up to 10 days. For longer storage, freeze them and thaw in the fridge before eating. To enjoy them softer, allow bars to come to room temperature or microwave briefly before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of protein powder?

Yes, you can substitute with any plant-based or whey protein powder. Just keep in mind that texture and flavor might slightly vary depending on the protein used.

Are these bars suitable for meal replacement?

These protein bars are great as a snack or post-workout refuel but may not provide all the nutrients needed for a complete meal. Pair them with a piece of fruit or yogurt for a balanced option.

Pumpkin Chocolate Chip Protein Bars Recipe

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★★★★★

4.6 from 635 reviews

• Author: Marina
• Total Time: 1 hour 20 minutes
• Yield: 12 bars 1x
• Diet: Vegan

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Description

These Pumpkin Chocolate Chip Protein Bars offer a delicious and nutritious snack option that combines the rich flavors of pumpkin and chocolate with a boost of plant-based protein. Easy to prepare with simple ingredients, these bars are perfect for a post-workout treat or a healthy on-the-go snack.

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Ingredients

Scale 1x2x3x

Base 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

Topping Ingredients

• 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 to prevent sticking and set aside.
2. Mix Wet Ingredients: In a medium bowl, combine the pumpkin puree, almond butter, melted coconut oil, maple syrup, and vanilla extract. Mix well until smooth and fully blended.
3. Add Dry Ingredients: Stir in the plant-based vanilla protein powder, cinnamon, and salt. Mix until the dough forms a thick, playdough-like consistency.
4. Fold in Chocolate Chips: Gently fold the miniature dark chocolate chips into the dough to distribute evenly.
5. Press Base: Firmly press the mixture into the prepared loaf pan, ensuring an even layer. Place the pan in the freezer to chill while preparing the topping.
6. Melt Topping: In a small saucepan over low heat or in the microwave at 20-second intervals, melt the dark chocolate chips. Once melted, stir in the almond butter until smooth.
7. Apply Topping: Remove the pan from the freezer and pour the chocolate topping over the base. Spread it evenly to cover the entire surface and edges.
8. Chill Bars: Transfer the pan to the refrigerator and chill for at least 1 hour to set the chocolate topping; overnight chilling is preferable for best results.
9. Cut Bars: Once firm, lift the bars out of the pan using the parchment paper and cut into 12 bars or desired sizes.
10. Store Properly: Keep the bars in a sealed, airtight container in the refrigerator for up to 10 days to maintain freshness.

Notes

• Use a plant-based protein powder to keep these bars vegan and dairy-free.
• Freezing the base before adding the chocolate topping helps create a clean, firm layer.
• These bars are best enjoyed chilled for optimal texture and flavor.
• You can substitute maple syrup with your favorite liquid sweetener such as agave or honey if not strictly vegan.
• Store bars in the fridge for up to 10 days or freeze for longer storage.

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

Keywords: pumpkin protein bars, vegan protein bars, healthy snacks, chocolate chip bars, plant-based protein