Pumpkin Protein Bars

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These Pumpkin protein bars are healthy homemade protein bars flavored with pumpkin puree and pumpkin pie spices. Plus, these Fall protein bars are also vegan, dairy-free, and gluten-free, packed with 12 grams of plant-based protein.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/pumpkin-protein-bars/ or scan the QR code here ➡️

Prep Time10

Total Time10

Servings: bars

Calories: 225.5kcal

Author: Carine Claudepierre

Ingredients

½ cup Peanut Butter (Unsalted) fresh drippy, no added sugar, no added oil (note 1)
⅓ cup Pumpkin Puree
4 tablespoons Maple Syrup (note 2)
1 teaspoon Vanilla Extract
⅔ cup Vanilla Protein Powder (note 3)
⅓ cup Homemade Oat Flour (note 4)
2 teaspoon Pumpkin Pie Spices (note 5)

Coating

⅓ cup Vegan White Chocolate Chips adjust to taste
½ teaspoon Coconut Oil

US Customary - Metric

Instructions

Line a 9x5-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 mintues to fully harden the white chocolate layer

Equipment

Notes

Note 1: Peanut butter can be replaced with the same amount of fresh, drippy sunflower seed butter, almond butter, or any nut/seed butter you love.

Note 2: You can replace the maple syrup with any liquid sweetener, including sugar-free monk fruit syrup.

Note 3: Pea protein powder works the best in this recipe, but hemp, almond, or peanut protein powder are suitable vegan powder alternatives. We didn't try whey protein powder, or brown rice, both known for absorbing more liquid, which means you may need a bit of water to firm up the batter, or it will end up crumbly.

Note 4: Oat flour can be replaced with the same amount of almond flour, but the bar gets softer.

Note 5: Or stir 1 1/2 teaspoons of cinnamon + 1/4 teaspoon of ginger + 1/4 teaspoon of allspice.

Storage: Store the bars in the fridge, in a sealed container for up to 5 days.

Nutrition