Pumpkin Chocolate Chip Protein Bars Recipe

Introduction

These Pumpkin Chocolate Chip Protein Bars are a delicious and nutritious snack perfect for any time of day. Combining the warm flavors of pumpkin and cinnamon with rich chocolate, they offer a satisfying treat that’s 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

Instructions

1. Step 1: Line an 8″ x 4″ loaf pan with parchment paper. Set aside to prepare the base for the protein bars.
2. Step 2: In a medium-sized mixing bowl, combine the pumpkin puree, almond butter, melted 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 mixture. Stir until the dough forms a thick, playdough-like texture.
4. Step 4: Fold the miniature dark chocolate chips into the batter evenly.
5. Step 5: Firmly press the base mixture into the prepared loaf pan. Place the pan in the freezer while you make 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 the 2 tablespoons of almond butter until smooth.
7. Step 7: Remove the base from the freezer and pour the chocolate topping evenly over it. Smooth the surface so the chocolate reaches all edges of the pan.
8. Step 8: Refrigerate the bars to set for at least one hour, though overnight chilling yields the best texture.
9. Step 9: Once set, lift the bars out of the pan using the parchment paper and cut into 12 bars or your preferred size.
10. Step 10: Store the bars in an airtight container in the refrigerator for up to 10 days.

Tips & Variations

• For extra flavor, add a pinch of nutmeg or ginger to the base mixture along with the cinnamon.
• Use any plant-based protein powder you prefer; vanilla works best to complement the pumpkin.
• Substitute maple syrup with agave nectar or honey if you’re not strictly plant-based.
• For a nut-free version, try using sunflower seed butter instead of almond butter.
• Chop some nuts like walnuts or pecans into the batter for added crunch.

Storage

Keep these bars stored in a sealed, airtight container in the refrigerator for up to 10 days. When ready to enjoy, you can eat them cold or let them sit at room temperature for a few minutes for a softer texture. They also freeze well for longer storage—thaw in the fridge before eating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin for the puree?

Yes, canned pumpkin puree works perfectly for this recipe. Just be sure to use plain pumpkin puree and not pumpkin pie filling, which contains spices and sweeteners.

What if I don’t have a loaf pan?

You can use any small to medium-sized baking dish lined with parchment paper. Just adjust the thickness of the bars accordingly, keeping in mind that thinner bars will set faster.

Pumpkin Chocolate Chip Protein Bars Recipe

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★★★★★

4.7 from 123 reviews

• Author: Marina
• Total Time: 1 hour 25 minutes (including chilling time)
• Yield: 12 bars 1x
• Diet: Gluten Free

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Description

These Pumpkin Chocolate Chip Protein Bars are a delicious and nutritious snack perfect for a quick energy boost. Made with wholesome ingredients like almond butter, pumpkin puree, and plant-based protein powder, they combine a rich, pumpkin-spiced base with a decadent dark chocolate topping. Easy to prepare with no baking required, these bars are ideal for meal prep, post-workout fuel, or a healthy treat throughout the day.

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Ingredients

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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 the Pan: Line an 8″ x 4″ loaf pan with parchment paper and set it aside to prevent sticking and ease removal of the bars.
2. Mix Wet Ingredients: In a medium mixing bowl, combine pumpkin puree, almond butter, melted coconut oil, maple syrup, and vanilla extract. Stir thoroughly with a spatula until the mixture is smooth and evenly blended.
3. Add Dry Ingredients: Incorporate the plant-based vanilla protein powder, cinnamon, and salt into the wet mixture. Mix until the dough has a thick, playdough-like consistency.
4. Fold in Chocolate Chips: Gently fold the miniature dark chocolate chips into the thick batter to ensure even distribution without breaking them.
5. Press Base into Pan: Firmly press the prepared base mixture into the parchment-lined loaf pan to form an even layer. Place the pan in the freezer while preparing the chocolate topping to help it set properly later.
6. Prepare Chocolate Topping: Melt the dark chocolate chips in a small saucepan over low heat or in the microwave in 20-second intervals, stirring between each. After melting, stir in the almond butter to create a smooth chocolate topping.
7. Apply Topping: Take the base from the freezer and pour the chocolate topping over it. Smooth the surface carefully so that the chocolate reaches all edges of the pan, creating an even layer.
8. Chill Bars: Place the loaf pan in the refrigerator to allow the bars to set completely. Chill for at least one hour for best results, though overnight chilling will yield firmer bars.
9. Cut and Serve: Once set, remove the bars from the pan using the parchment paper. Cut into 12 bars or desired sizes.
10. Store: Keep the bars in an airtight container in the fridge for up to 10 days to maintain freshness.

Notes

• You can substitute maple syrup with honey or agave nectar for sweetness.
• Use plant-based protein powder for a vegan option or whey protein if preferred.
• Ensure the pumpkin puree is organic and unsweetened to control sugar content.
• For a firmer topping, chill the chocolate mixture slightly before pouring over the base.
• These bars can also be frozen for longer storage; thaw slightly before serving.

• Prep Time: 15 minutes
• Cook Time: 10 minutes (melting chocolate and assembly)
• Category: Snack
• Method: No-Cook
• Cuisine: American

Keywords: pumpkin protein bars, chocolate chip protein bars, healthy snacks, no-bake protein bars, vegan protein bars, gluten free snacks, energy bars