Pumpkin Protein Bars are the perfect healthy dessert for fall! They’re vegan, no-bake, packed with rich peanut butter, pumpkin, and finished with a luscious cashew cream.
½cup+ 1 tablespoon protein powderI used PBfit for a peanut butter flavored protein
½cupalmond flour
¼cupmaple syrup
pinchof cinnamon and salt
Cashew Coconut Cream Ingredients
½cupcashewsSoak the cashews in boiling water for about an hour before adding them to the recipe.
¼cupmelted coconut oil
2tablespoonmaple syrup
3-4tablespoonsoy milkuntil you reach the desired consistency
½teaspoonvanilla extract or vanilla bean paste
pinchof salt
Instructions
Add all of the protein bar ingredients to a bowl and mix well. Transfer to a parchment-lined loaf pan and press the dough in until you form an even layer.
Blend together the cream ingredients until you get a smooth texture. Pour on top of the bars and use a spatula to create an even layer.
Place the bars in the freezer for 2-3 hours until the cream hardens. Then remove from the freezer, add cinnamon on top, slice the bars, and enjoy!
Store in the fridge.
Notes
The moisture level of pumpkin puree can vary. If your mixture is too wet, spread the puree out and gently blot with paper towels before mixing. If needed, add an extra teaspoon of PBfit to help firm it up.
Leave a couple of inches of parchment paper hanging over the sides of the pan. The overhang makes it much easier to lift the pumpkin peanut butter protein bars out for slicing.
Press the protein bar mixture firmly and evenly into the pan to help create clean, even slices and prevent crumbly edges.