Name: Pumpkin Protein Bars (Low Carb, No Bake) Recipe
Prep time: 10 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1/2 cup almond butter (unsalted, unsweetened); 1/2 cup pumpkin puree; 1 oz cacao butter, melted; 1 Tbsp honey (or maple syrup for Vegan); 1/2 tsp vanilla extract; 1/2 cup vanilla pea protein powder (approximately 50g); 1 tsp cinnamon; 1/2 tsp pumpkin spice; 1/8 tsp salt; Melted chocolate; Chopped pumpkin seeds; Bee pollen

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Introduction

These Pumpkin Protein Bars are a delicious, no-bake way to enjoy a healthy snack that’s low in carbs and packed with flavor. Soft and slightly sweet, they make the perfect on-the-go treat or post-workout bite.

Several rectangular bars with a smooth, light brown base layer are arranged on a black wire rack placed on a white marbled surface. Each bar is decorated with thin, dark brown chocolate drizzles running lengthwise across the top. Scattered on top are green pumpkin seeds and small yellow-orange bee pollen granules, adding texture and contrast to the smooth surface. The bars have clean, sharp edges and a slightly crumbly texture visible on the sides. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup almond butter (unsalted, unsweetened)
1/2 cup pumpkin puree
1 oz cacao butter, melted*
1 Tbsp honey (maple syrup for Vegan)
1/2 tsp vanilla extract
1/2 cup vanilla pea protein (50g)**
1 tsp cinnamon
1/2 tsp pumpkin spice
1/8 tsp salt

Instructions

Step 1: Combine almond butter, pumpkin puree, melted cacao butter, honey, and vanilla extract in a medium-sized bowl. Use a spatula to mix until the mixture is smooth.
Step 2: Add the vanilla pea protein, cinnamon, pumpkin spice, and salt. Mix well until the dough reaches a play-dough-like consistency.
Step 3: Line an 8″ x 4″ baking pan and firmly press the dough into the pan using a spatula to create an even layer.
Step 4: Refrigerate the pan for at least one hour, or until the bars are set and firm.
Step 5: Remove from the fridge and cut into 8 equal pieces.
Step 6: (Optional) Top the bars with melted chocolate, chopped pumpkin seeds, or bee pollen for extra flavor and texture.
Step 7: Store the bars in the fridge or freezer until ready to enjoy.

Tips & Variations

Use maple syrup instead of honey to keep the bars vegan.
Substitute cacao butter with coconut oil if unavailable, but the texture may be slightly different.
Add a handful of chopped nuts or seeds into the dough for added crunch.
Adjust spices according to your preference—more cinnamon or pumpkin spice can enhance the fall flavors.

Storage

Store the pumpkin protein bars in an airtight container in the fridge for up to one week. For longer storage, freeze the bars and thaw them in the fridge before eating. Reheat gently if desired, but they are best enjoyed chilled.

How to Serve

A thick square slice of light brown fudge with a smooth texture stands upright on top of a larger fudge slab shaped like a flower with five petals, also light brown and smooth. Both fudge pieces are topped with a thin drizzle of dark chocolate sauce that drips down the sides. Scattered on top are green pumpkin seeds and small white slivers, adding a crunchy texture. The fudge rests on a black wire rack over a white marbled surface, with a soft gray blurred background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of protein powder?

Yes, you can substitute the vanilla pea protein with other plant-based or whey protein powders, but the texture and flavor might vary slightly.

Do these bars have to be refrigerated?

Yes, refrigeration helps the bars set properly and maintain their shape. Without chilling, the bars may be too soft to handle.