Ingredients
Scale
- 1/2 cup pumpkin puree
- 1/2 cup almond butter
- 2 Tbsp coconut oil, melted
- 2 Tbsp maple syrup
- 1 tsp vanilla extract
- 1 cup plant-based vanilla protein powder
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1/2 cup miniature dark chocolate chips
Instructions
- Line an 8″ x 4″ loaf pan with parchment paper, leaving overhang for easy removal.
- In a medium bowl, combine pumpkin puree, almond butter, melted coconut oil, maple syrup, and vanilla extract. Mix until smooth.
- Add plant-based vanilla protein powder, cinnamon, and salt. Stir until a thick dough forms.
- Gently fold in miniature dark chocolate chips.
- Spread the mixture into the lined loaf pan, pressing down firmly.
- Freeze for about 30 minutes until firm enough to slice.
- Melt dark chocolate with a little almond butter and pour over the mixture.
- Chill in the refrigerator for at least 1 hour, or overnight.
- Remove from the pan using parchment overhang and slice into bars.
Notes
These bars can be customized by substituting almond butter with other nut butters or adding seeds and dried fruits.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Snack
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 200
- Sugar: 8g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg