Can I use any type of protein powder?

Most protein powders should work for this recipe, but some may change the base texture. Pea protein is highly absorbent, so keep that in mind if using a different type of protein powder.

Are these pumpkin protein bars gluten free?

Yes, this recipe (along with all other recipes on my blog) is gluten free and grain free. No products I used contain gluten or wheat.

Can I store these in the freezer?

Yes, you can store these chocolate chip pumpkin protein bars in the freezer, however I find them best stored in the fridge. They become quite firm in the freezer, but keep their lovely, chewy texture in the fridge.

Pumpkin Chocolate Chip Protein Bars (Vegan)

Description

These healthy pumpkin chocolate chip protein bars have a chewy pumpkin base that's finished with a fudgy chocolate topping. These bars are no bake, vegan and paleo.

Ingredients

Scale

Pumpkin Base

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

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Instructions

Line an 8" x 4" loaf pan with parchment paper. Set aside and make the base for the protein bars.
In a medium-sized mixing bowl, combine the wet ingredients for the base. This includes the pumpkin puree, almond butter, coconut oil, maple syrup and vanilla. Mix with a spatula until well combined.
Add in the dry base ingredients: protein powder, cinnamon and salt. The dough should be thick with a playdough-like texture.
Fold the chocolate chips into the batter.
Firmly press the base into your lined loaf pan. Place the pan in your freezer while you make the chocolate topping.
For the topping, melt the dark chocolate in a small saucepan, over low heat. Or you can melt the chocolate in the microwave at 20 second intervals. Once melted, mix in the almond butter.
Grab the base from the freezer and pour the chocolate topping over the crust. Smooth out so that the chocolate topping touches all sides of the pan.
Place the bars in your fridge to set. I recommend letting the bars chill for at least an hour before cutting, but overnight is best.
Once the bars have chilled, remove them from the loaf pan and cut to desired size. (I cut them into 12 bars.)
Store in a sealed, airtight container in the fridge, up to 10 days.

Notes

*I recommend a pea protein for this recipe. Pea protein is highly absorbent, so other protein powders may not produce the same results. My favorite vanilla pea protein is from Nuzest.