Pumpkin Protein Bars (Gluten-Free, Vegan)

Pumpkin Protein Bars (Gluten-Free, Vegan)

These no-bake Pumpkin Protein Bars are soft and slightly chewy, with classic fall flavors of pumpkin spice and real pumpkin puree. Being naturally gluten-free and vegan, they're also perfect for those on a restricted diet looking for a nourishing, easy snack.

Course Snack

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Prep Time 10

Cook Time 0

Chilling Time 2

Servings bars

Calories 363kcal

Author Tessa

Ingredients

¾ cup smooth natural almond butter well stirred
⅓ cup pumpkin puree
¼ cup maple syrup
1 ½ teaspoons pure vanilla extract
2 cups almond flour
6 tablespoons pumpkin protein powder
1 ½ teaspoons pumpkin pie spice
pinch of salt
¼ cup dairy-free mini white chocolate chips or regular optional

Instructions

Line an 8x8-inch baking dish with parchment paper.
In a medium bowl, stir almond butter, pumpkin, and maple syrup until incorporated. Add vanilla extract, followed by almond flour, protein powder, pumpkin pie spice, and a pinch of salt. Stir to combine.
Fold in the chocolate chips, if using.
Transfer the dough into the prepared pan. Press into an even layer.
Refrigerate for at least 2 hours until firm. Remove from the pan and slice into rectangular bars or squares.

Notes

To store: Keep in an airtight container in the refrigerator for up to one week.

Tips:

Natural almond butter tends to split in its jar, leaving an oily layer on top. Give your almond butter a good stir before measuring to make sure all those oils are incorporated evenly.
Different protein powders may absorb liquids differently. If your mixture seems a bit dry, add a little more pumpkin puree. If your mixture seems too sticky, add more almond flour.
Don't have any pumpkin protein powder? You can use unflavored or vanilla protein powder and increase the amount of pumpkin pie spice to 2 teaspoons.
To get evenly smoothed tops on the bars, use a separate piece of parchment paper to press the mixture down into the baking pan.

Nutrition