Pumpkin Spice Protein Bars
Elevate your snacking game this autumn with these delightful Pumpkin Spice Protein Bars! Bursting with the rich flavors of real pumpkin and warm spices, these bars are not only nourishing but also incredibly satisfying. Whip them up effortlessly using oats, almond butter, and a touch of honey for a perfect on-the-go treat that captures the essence of fall!
Prep
15
min
Cook
20
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥛Dairy & Eggs(1)
- 1/4 cup cashew butter (56.8 g)
🫙Pantry Staples(6)
- 1 cup almond flour (125 g)
- 1 tsp coconut oil (5 ml)
- 1/2 cup dark chocolate chips (120 ml)
- 3 tbsp maple syrup (45 ml)
- 1 tsp vanilla (5 ml)
- 3/4 cup vanilla protein powder (180 ml)
🧂Spices & Seasonings(4)
- 1/2 tsp cinnamon (2.5 ml)
- 1 1/2 tsp pumpkin pie spice (7.5 ml)
- Sprinkle of pumpkin pie spice or flaky sea saltoptional
- 1/4 tsp sea salt (1.25 ml)
📦Other(1)
- 1/2 cup pumpkin purée (120 ml)
Nutrition (per serving)
Calories
501
Protein
25g
Carbs
38g
Fat
30g
👨🍳 Instructions
- 1
Mix the pumpkin purée, cashew butter, maple syrup, and vanilla until smooth.
- 2
Add the almond flour, protein powder, pumpkin pie spice, cinnamon, and sea salt. Mix until a thick, pressable dough forms.
- 3
If the mixture is still a little soft, add another 2 to 4 tbsp of protein powder until you get the right consistency.
- 4
Press firmly into a parchment lined dish and freeze for 30 to 45 minutes.
- 5
Melt the dark chocolate with the coconut oil and spread a thin layer over the top.
- 6
Sprinkle with pumpkin pie spice or flaky sea salt.
- 7
Freeze for another 15 to 20 minutes until set, then slice into bars.
💡 Pro Tips
- ✓Mix pumpkin purée with cashew butter at a 2:1 ratio before adding protein powder because pumpkin's 90% water content will hydrate the mixture unevenly, causing protein clumping if added simultaneously.technique2:1 pumpkin to cashew butter ratio
- ✓Press the dough with 15-20 lbs of downward pressure using a flat-bottomed measuring cup to compress air pockets and ensure even chocolate adhesion; loose pressing creates gaps where chocolate won't coat properly.technique15-20 lbs pressure
- ✓Freeze the base layer for exactly 45 minutes before chocolate application because pumpkin purée's high moisture content requires full crystallization to prevent chocolate from sliding during the second freeze cycle.timing45 minutes
- ✓Temper chocolate to 88-90°F with coconut oil at a 10:1 ratio (chocolate to oil) to achieve a 0.5-1mm coating that hardens within 15-20 minutes; thicker coatings (>2mm) won't set properly at freezer temperature due to poor heat transfer.ingredient88-90°F | 10:1 ratio | 0.5-1mm thickness
- ✓Add salt topping immediately after chocolate spread (within 2 minutes) while chocolate is still tacky; delayed application causes salt to slide off the hardened surface due to loss of surface adhesion.timing2 minutes after chocolate application
Share this recipe
Prep
15
min
Cook
20
min
Serves
4
people
Level
beginner
Share this recipe
Pumpkin Spice Protein Bars
Elevate your snacking game this autumn with these delightful Pumpkin Spice Protein Bars! Bursting with the rich flavors of real pumpkin and warm spices, these bars are not only nourishing but also incredibly satisfying. Whip them up effortlessly using oats, almond butter, and a touch of honey for a perfect on-the-go treat that captures the essence of fall!
📝 Ingredients
Serves 4🥛Dairy & Eggs(1)
- 1/4 cup cashew butter (56.8 g)
🫙Pantry Staples(6)
- 1 cup almond flour (125 g)
- 1 tsp coconut oil (5 ml)
- 1/2 cup dark chocolate chips (120 ml)
- 3 tbsp maple syrup (45 ml)
- 1 tsp vanilla (5 ml)
- 3/4 cup vanilla protein powder (180 ml)
🧂Spices & Seasonings(4)
- 1/2 tsp cinnamon (2.5 ml)
- 1 1/2 tsp pumpkin pie spice (7.5 ml)
- Sprinkle of pumpkin pie spice or flaky sea saltoptional
- 1/4 tsp sea salt (1.25 ml)
📦Other(1)
- 1/2 cup pumpkin purée (120 ml)
Nutrition (per serving)
Calories
501
Protein
25g
Carbs
38g
Fat
30g
👨🍳 Instructions
- 1
Mix the pumpkin purée, cashew butter, maple syrup, and vanilla until smooth.
- 2
Add the almond flour, protein powder, pumpkin pie spice, cinnamon, and sea salt. Mix until a thick, pressable dough forms.
- 3
If the mixture is still a little soft, add another 2 to 4 tbsp of protein powder until you get the right consistency.
- 4
Press firmly into a parchment lined dish and freeze for 30 to 45 minutes.
- 5
Melt the dark chocolate with the coconut oil and spread a thin layer over the top.
- 6
Sprinkle with pumpkin pie spice or flaky sea salt.
- 7
Freeze for another 15 to 20 minutes until set, then slice into bars.
💡 Pro Tips
- ✓Mix pumpkin purée with cashew butter at a 2:1 ratio before adding protein powder because pumpkin's 90% water content will hydrate the mixture unevenly, causing protein clumping if added simultaneously.technique2:1 pumpkin to cashew butter ratio
- ✓Press the dough with 15-20 lbs of downward pressure using a flat-bottomed measuring cup to compress air pockets and ensure even chocolate adhesion; loose pressing creates gaps where chocolate won't coat properly.technique15-20 lbs pressure
- ✓Freeze the base layer for exactly 45 minutes before chocolate application because pumpkin purée's high moisture content requires full crystallization to prevent chocolate from sliding during the second freeze cycle.timing45 minutes
- ✓Temper chocolate to 88-90°F with coconut oil at a 10:1 ratio (chocolate to oil) to achieve a 0.5-1mm coating that hardens within 15-20 minutes; thicker coatings (>2mm) won't set properly at freezer temperature due to poor heat transfer.ingredient88-90°F | 10:1 ratio | 0.5-1mm thickness
- ✓Add salt topping immediately after chocolate spread (within 2 minutes) while chocolate is still tacky; delayed application causes salt to slide off the hardened surface due to loss of surface adhesion.timing2 minutes after chocolate application