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Pumpkin Chocolate Chip Protein Bars Recipe

★★★★★

4.7 from 123 reviews
  • Author: Marina
  • Total Time: 1 hour 25 minutes (including chilling time)
  • Yield: 12 bars 1x
  • Diet: Gluten Free

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.

Ingredients

Scale

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

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

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