Celebrate fall with these Chocolate Pumpkin Protein Bars. These homemade vegan protein bars are perfect for a sweet snack or healthy dessert!
Chocolate Pumpkin Protein Bars
Hi hi hi! I’m going to keep this post short & sweet because I am not feeling well at all (thanks, sinuses!). And because these Chocolate Pumpkin Protein Bars don’t really need an intro. Just look at ’em!
I love that everyone jumps full force into pumpkin season as soon as the leaves start to change. I feel like the moment the first leaf drops, all you see is pumpkin oatmeal! pumpkin cookies! pumpkin muffins!
I love pumpkin season and all the delicious baked treats you can make with pumpkin, but sometimes you just don’t want to bake. So I decided to make a batch of healthy homemade protein bars using pumpkin! These yummy pumpkin protein bars are a no-bake recipe inspired by these Cookie Dough Protein Bars by Hummusapien that are seriously straight out of my dreams. Go make those, then come back here when you’re ready for pumpkin!
Ingredients for Chocolate Pumpkin Protein Bars
These homemade vegan protein bars make flavorful, healthy snacks that are perfect when you need quick grab-and-go fuel – just keep them in the freezer and grab one while you’re heading out the door! I also love these as a dessert. No matter what, they’re freaking amazing!
Let’s check out what’s in these vegan pumpkin bars:
- Oats. Gives these pumpkin protein bars the ultimate chewiness factor.
- Pumpkin. Full of fiber, beta carotene and many other vitamins & minerals.
- Protein powder. I used this vanilla one by Vega, but this one by Bob’s Red Mill is also amazing. Chai protein powder would be nice, too!
- Almond butter. Makes these homemade protein bars so doughy, rich and satisfying! You can sub cashew butter or even sunflower seed butter if you’re allergic to nuts.
- Almond milk. Go for unsweetened. You could also other varieties of plant-based milk.
- Chocolate chips. We’re making a delicious chocolate coating to top off these vegan pumpkin bars.
- Spices. These are pumpkin protein bars, so we want all the pumpkin pie goodness. Cinnamon, nutmeg, cloves and allspice give these the fall flavor we know & love.
How to Make Homemade Protein Bars
I know it make seem crazy to make your own homemade protein bars, but it’s actually super simple, and they taste way better than any of those vegan protein bars you’ll find at the store. They’re the best treat to whip up when you don’t have a ton of time, or maybe just don’t feel like baking.
To make these vegan pumpkin protein bars, start by mixing together your oat flour, protein powder, and all of your spices. Then add in your pumpkin puree, almond butter, almond milk and vanilla. Stir it up until everything starts to come together into a dough. You can also knead it by hand if you need to.
Press the dough out into a lined pan to form an even layer. Then, melt your chocolate chips and mix in some almond butter and almond milk to make your vegan chocolate ganache. Pour the chocolate on top of your pumpkin protein bars and then pop the tray into the freezer for at least 3o minutes. Once they’re firm, slice up your homemade protein bars and enjoy!
More Vegan Pumpkin Recipes
Soak up every minute of fall with more delicious vegan pumpkin recipes! Cozy up with a pumpkin risotto, start the day with pumpkin waffles, or dig into a delicious pumpkin cheesecake! These recipes are all vegan and perfect for kicking off the cooler months.
- Pumpkin Sage Oat Risotto
- Vegan Pumpkin Rice Crispy Treats
- Vegan Oatmeal Pumpkin Waffles
- Pumpkin Pie Dessert Pizza
- Vegan Pumpkin Cheesecake with Chocolate Crust
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!
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.
