Estos Barras de proteína de calabaza are healthy homemade protein bars flavored with pumpkin puree and pumpkin pie spices. These Fall protein bars are also vegan, dairy-free, and gluten-free, packed with 12 grams of plant-based protein.
I love making homemade protein bar recipes, like my Barritas proteicas sin gluten, Barritas proteicas con sabor a masa de galleta or Barras de cereales con proteínas. They are so much tastier, cheaper and you can create an amazing range of flavors.
Here’s my Fall protein bar version, a pumpkin protein bar made with pumpkin puree and delicious pumpkin pie spices. Let’s see how you can make these delicious vegan protein bars at home.
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Barras de proteína de calabaza
Ingredientes
- ½ taza de Mantequilla de cacahuete (sin sal) - recién hecho, sin azúcar añadido, sin aceite añadido (nota 1)
- ⅓ taza de Puré de calabaza
- 4 cucharadas de Jarabe de arce - (nota 2)
- 1 cucharadita de Extracto de vainilla
- ⅔ taza de Proteína en polvo de vainilla - (nota 3)
- ⅓ taza de Harina de avena casera - (nota 4)
- 2 cucharadita de Especias para pastel de calabaza - (nota 5)
Recubrimiento Gray Diamond Seal®
- ⅓ taza de Pepitas de chocolate blanco veganas - ajustar al gusto
- ½ cucharadita de Aceite de Coco
Instrucciones para la impresión en alta definición
- Line a 9×5-inch loaf pan with parchment paper lightly oiled with cooking oil spray. Set aside.
- In a mixing bowl, pour the peanut butter, pumpkin puree, maple syrup, and vanilla. Stir with a rubber spatula until smooth and consistent.
- Fold in all the dry ingredients: protein powder, oat flour, and pumpkin pie spices.
- Stir the dry ingredients into the wet ingredients, form a firm dough, I like to squeeze the dough by hands and see if it stick well together. If too crumble, I squeeze in 1-2 teaspoon of water. If too sticky or wet, add a few teaspoons of oat flour, stir and wait a few minutes before adding more, as it takes time for the oat flour fiber to bind with the liquid.
- When the dough, is soft and easy to handle – not too sticky- press the dough into the loaf pan and smoothen the top with a spatula.
- In a small bowl, microwave white chocolate chips and coconut oil, by 30 second burst at 600W. Stir between each burst, and stop when fully melted and shiny. Pour over the bar and tilt the pan to evenly spread the melted white chocolate.
- Freeze the loaf pan for 8-12 minutes or until the white chocolate is half-set. It makes it easier to cut into bars and prevents the chocolate layer from cracking.
- Cut into 8 bars. freeze again a few minutes to fully harden the white chocolate layer
Notas
Nutrición
Por qué te encantará esta receta
Son naturalmente:
- Sin gluten
- Vegano
- Libre de lactosa
- No-bake protein bars
Ingredientes y sustituciones
All you need to make homemade pumpkin protein bars this fall are:
- Mantequilla de maní – Fresh, natural peanut butter without added sugar or added vegetable oil works best. You can also use natural almond butter or sunflower seed butter for a nut-free option.
- Puré de calabaza – I am using pure canned pumpkin puree. It’s a bit less wet than homemade pumpkin puree, so if you don’t have canned pumpkin puree, you can dry our homemade puree on a piece of absorbent paper to prevent too much liquid in the recipe.
- Jarabe de arce or any liquid sweetener you love, including sugar-free monk fruit sweetener, agave syrup, or coconut nectar.
- Harina de avena or almond flour.
- Proteína en polvo de vainilla – I am using peanut protein powder or pea protein powder for this recipe. Depending on the source of protein, your bar may be softer or dryer.
- Extracto de vainilla – Use only if your protein powder is unflavored or the vanilla flavor can be overpowering.
- Especias para pastel de calabaza – you cna make your own by stirring ground cinnamon, allspice, and ginger.
How To Make Pumpkin Protein Bars
This homemade protein bar recipe is the easiest ever.
Instrucciones de almacenamiento
These pumpkin protein bars store very well in an airtight box in the fridge for about 4 to 5 days. You can also freeze the bars for later and thaw in the fridge the day before. If it’s hot where you live, don’t keep them too long at room temperature or they soften very fast.
Intercambios para personas con alergias
Below are some swap ideas to make this recipe, even if you have food allergies to the ingredients used in this homemade pumpkin bar recipe.
- Sin gluten – Pick a certified oat flour or use almond flour instead.
- Sin azúcar – The recipe works with sugar-free maple syrup made of monk fruit. Don’t use sugar-free pancake syrup that is made of water and won’t firm up the bars. Also, keep in mind that sugar-free syrups are high in fiber and give a different texture.
Preguntas frecuentes
A continuación encontrará las respuestas a las preguntas más frecuentes sobre esta receta:
Follow my tutorial on cómo hacer harina de avena para esta receta.
It’s a very simple process made of rolled oats or quick oats, blended in a blender for 30 seconds.
Yes, you can skip it but the bars will be very soft.
You can also use any vegan chocolate you like including dark chocolate or vegan milk chocolate chips.
Also, if you can’t find vegan white chocolate chips in store, use my vegan white chocolate recipe to cover the bar.
Yes, you can make your own pumpkin puree for this recipe but often, it’s a bit more wet.
So you may like to pat dry the puree in absorbent paper before using in this protein bar recipe.
Más recetas con calabaza
You may like to try some of the vegan pumpkin recipes below:
Más recetas con proteínas
Below are some more protein bar recipes for you to try:
Can I use zucchini instead of pumpkim?
No sorry, it won’t work!
Can I just melt dark chocolate with out the coconut oil? I just want a drizzle. They are very soft any ideas how to firm them up. Followed your recipe exactly minus the white chocolate
Sure! It’s a soft protein bar, the chocolate top layer is holding the bar shape.
This was protein bar was a hit! I used vegan chocolate chips instead because I could not find any vegan white chocolate and I used liquid allulose to lower the sugar content. The substitutes worked out well. Thanks for this recipe!
Thank you so much! I am so glad to hear liquid allulose work so well here.
I absolutely love your recipes! I have a question though – can I substitute the protein powder for something else? I can’t stand the texture that it goes to when the protein is added. Thank you 🙂
I haven’t tried something else here. It’s the reason why the bar hold so well as the powder absorb the liquid in the bar. Powdered peanut butter or powdered almond butter could have a similar property but it will add a almond/peanut flavor that might hide the pumpkin flavor as well.
Delicious! A big hit.
Gracias
Soooo delicious and easy to make! Thank you!
Hi there- silly simple question-how much salt? It’s not listed in ingredients but says to add in instructions. Thanks!
I updated the post for you, salt is optional too.