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Pumpkin Chocolate Chip Protein Bars Recipe

★★★★★

4.5 from 147 reviews
  • Author: Gabriel
  • Total Time: 1 hour 25 minutes (including chilling time)
  • Yield: 12 bars 1x
  • Diet: Vegan

Description

These Pumpkin Chocolate Chip Protein Bars are a delicious and nutritious treat combining the natural sweetness and moisture of pumpkin puree with the rich flavor of almond butter and dark chocolate. Packed with plant-based vanilla protein powder, these bars provide a perfect balance of protein, healthy fats, and satisfying flavors. They are no-bake, easy to prepare, and great for a quick snack or post-workout boost.

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

Chocolate Topping

  • 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 to ensure easy removal of the bars later. Set aside while you prepare the base mixture.
  2. Mix Wet Ingredients: In a medium-sized mixing bowl, combine the pumpkin puree, almond butter, melted coconut oil, maple syrup, and vanilla extract. Use a spatula to mix thoroughly until the ingredients are well blended and smooth.
  3. Add Dry Ingredients: Incorporate the plant-based vanilla protein powder, cinnamon, and salt into the wet mixture. Stir until a thick, dough-like texture forms, similar to playdough.
  4. Fold in Chocolate Chips: Gently fold the miniature dark chocolate chips into the batter to evenly distribute them without melting.
  5. Press Base into Pan: Firmly press the protein bar base into the lined loaf pan, creating an even and compact layer. Place the pan into the freezer to set while you prepare the chocolate topping.
  6. Melt Chocolate Topping: In a small saucepan over low heat, melt the dark chocolate chips, stirring frequently. Alternatively, melt the chocolate in the microwave in 20-second intervals, stirring between each until smooth. After melting, stir in the almond butter until the mixture is fully combined.
  7. Apply Chocolate Topping: Remove the loaf pan from the freezer and pour the chocolate-almond butter mixture over the firm base. Use a spatula to smooth the topping so it evenly coats and touches all sides of the pan.
  8. Chill Bars: Place the pan in the refrigerator to allow the bars to set. Let chill for at least one hour, though overnight is preferred for best firmness and flavor melding.
  9. Cut and Serve: Once fully chilled, lift the protein bars out of the pan using the parchment paper. Cut into 12 bars of your preferred size.
  10. Store Properly: Keep the bars in a sealed, airtight container in the refrigerator. They will stay fresh and delicious for up to 10 days.

Notes

  • Use plant-based protein powder to keep this recipe vegan and allergen-friendly.
  • For a sweeter bar, increase maple syrup slightly, or use a liquid sweetener of your choice.
  • If you don’t have a loaf pan, any small rectangular or square pan will work; just adjust cutting size accordingly.
  • These bars are ideal for a quick snack, post-workout recovery, or a healthy dessert option.
  • You can substitute dark chocolate with semi-sweet or dairy-free chocolate chips depending on preference and dietary needs.
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Snack
  • Method: No-Cook
  • Cuisine: American

Keywords: pumpkin protein bars, chocolate chip protein bars, vegan protein bars, healthy snack, no-bake bars, pumpkin snacks

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