How to make:
Chocolate Pumpkin Protein Bars (vegan & gluten-free)
Celebrate fall with these Chocolate Pumpkin Protein Bars. These homemade vegan protein bars are perfect for a sweet snack or healthy dessert!
Prep Time:
10 mins
Total Time:
10 mins
Author:
Yield:
12-16 bars 1x
Rating:
Ingredients
- 2 cups oat flour
- 1/2 cup vanilla vegan protein powder (can also use chai-flavored)
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground allspice
- 1/4 teaspoon salt
- 1 cup pure pumpkin puree
- 1/4 cup + 1 tablespoon almond butter, divided (can also use cashew or sunflower seed butter)
- 3 tablespoons almond milk, divided
- 1 teaspoon vanilla extract
- 1/2 cup dairy-free chocolate chips
Instructions
- Line an 8×8 baking pan with foil or parchment paper.
- In a large bowl, add oat flour, protein powder, cinnamon, nutmeg, cloves, allspice and salt. Stir to combine.
- Add pumpkin puree, 1/4 cup almond butter, 2 tablespoons almond milk and vanilla to the dry ingredients. Stir until a firm dough forms, kneading with your hands if necessary.
- Add dough to the lined baked pan and press down to form a even layer.
- In a small bowl, add chocolate chips. Microwave in 30-second intervals until the chocolate is melted, stirring in between. Add 1 tablespoon almond butter and 1 tablespoon almond milk; stir until smooth.
- Pour chocolate over the dough in the pan and spread into an even layer.
- Place in the freezer for at least 30 minutes, then cut into 12-16 bars.
Notes
I prefer to keep these in the freezer so they’re extra firm, but you can also store them in the fridge.