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–+ servings

Chocolate Pumpkin Protein Bars (No-Bake, Gluten-Free)

Gentle Tummy
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Ingredients
  

Instructions
 

  • Line a 4x8 inch bread pan with parchment paper, leaving overhang for easy removal. This makes lifting the bars out so much easier when they're set.
  • Add ½ cup oat flour, ½ cup vanilla protein powder, ⅓ cup pumpkin puree, ¼ cup almond butter, 3 tablespoons maple syrup, 1 tablespoon coconut oil, 1 teaspoon vanilla extract, 1 teaspoon cinnamon, ½ teaspoon pumpkin pie spice, and ¼ teaspoon salt to a food processor. Process until well combined and the mixture holds together when pressed. The dough should be thick enough to roll into a ball without sticking to your hands, though it will be slightly tacky.
  • If the mixture feels too wet or sticky, add oat flour 1 tablespoon at a time until it reaches the right consistency. If it's too dry, add a bit more pumpkin puree or almond butter.
  • Transfer the mixture to your prepared pan and press firmly into an even layer using the back of a spoon or your hands.
  • Refrigerate for at least 2 hours or freeze for 30 minutes until firm. Lift out using the parchment paper overhang and cut into 6 bars.
  • Melt 3 tablespoons chocolate chips with ½ teaspoon coconut oil in the microwave in 30-second intervals, stirring between each, until smooth. Drizzle over the bars and sprinkle with sea salt if desired.

Video

Notes

Test the dough consistency: The mixture should hold together when squeezed but not be so wet it sticks to your hands. You can add oat flour gradually to adjust.
Press firmly: The more you compress the mixture, the better your bars will hold together when cut and won't crumble.
Chill thoroughly: At least 2 hours in the fridge ensures clean cuts, though 30 minutes in the freezer works if you're in a hurry.
Use pure pumpkin: Make sure you're using pumpkin puree and not pumpkin pie filling, which contains added sugars and spices.
Did you make this recipe?Please let me know in the comments below how it turned out :)