30 Jun Pumpkin Protein Bars

This is a sophisticated version of a protein bar, but not too lavish for a healthy breakfast option. This tastes similar to pumpkin pie (my favourite!) and offers some gratifying nutrition, being high in protein and fibre and relatively low in sugar. Pumpkin is loaded with the powerful beta-carotene antioxidants and anti-inflammatory properties. To enhance the protein and mineral content of this bar, be sure to read the note on replacing part of the palm sugar with a specific whey powder. If you want a more fancy-pants bar, feel free to whip up the easy coconut butter frosting for the top. Who knew? Dessert for breakfast!

Print Recipe

Pumpkin Protein Bars

This is a sophisticated version of a protein bar, but not too lavish for a healthy breakfast option.

Votes: 1
Rating: 4
You:

Rate this recipe!

Course

Breakfast, Desserts, Snacks

Cuisine

Gluten free, Paleo, Vegetarian

Season

Autumn, Winter

Servings

MetricUS Imperial

Ingredients

• 1 cup pumpkin puree
• 1/2 cup smooth almond butter
• 1/3 cup coconut palm sugar *see note
• 1 TBSP mesquite powder optional, for a deeper flavor
• 1 TBSP collagen peptides or protein powder of choice
• 1 TBSP coconut flour
• 1 TBSP pumpkin pie spice feel free to add more if you love this spice
• 1 TBSP maple syrup or replace with honey
• 1/2 tsp vanilla extract or 1/4 tsp vanilla powder
• 2 eggs
• 1/4 tsp baking soda
• 1/4 tsp sea salt
• 1/3 cup walnuts and pecans

Coconut Frosting

• 3/4 cup coconut butter
• 1/4 cup maple syrup
• 2 tsp vanilla extract
• 3-4 TBSP water

Course Breakfast, Desserts, Snacks Cuisine Gluten free, Paleo, Vegetarian Season Autumn, Winter Servings MetricUS Imperial Ingredients 1 cup pumpkin puree 1/2 cup smooth almond butter 1/3 cup coconut palm sugar *see note 1 TBSP mesquite powder optional, for a deeper flavor 1 TBSP collagen peptides or protein powder of choice 1 TBSP coconut flour 1 TBSP pumpkin pie spice feel free to add more if you love this spice 1 TBSP maple syrup or replace with honey 1/2 tsp vanilla extract or 1/4 tsp vanilla powder 2 eggs 1/4 tsp baking soda 1/4 tsp sea salt 1/3 cup walnuts and pecans Coconut Frosting 3/4 cup coconut butter 1/4 cup maple syrup 2 tsp vanilla extract 3-4 TBSP water

Votes: 1 Rating: 4 You: Rate this recipe!

Instructions

1. Preheat oven to 350F. Grease an 8x8 inch baking dish.
2. Mix all ingredients, except for the nuts, in a food processor. Once the ingredients are well combined, add in the nuts and pulse 4-5 times or until pieces form. Pour the mixture into the prepared baking dish. Bake for about 40 mins or until a toothpick inserted in the middle comes out clean.

Coconut Frosting

1. Mix all ingredients in a blender. Start with 1-2 TBSP water and increase to desired consistency.

Recipe Notes

**To add extra nutrition, I will replace 2 TBSP of palm sugar with 2 TBSP of Mineral Matrix® which is a dehydrated goat whey that contains 25 naturally occurring macro and trace minerals that are easy to absorb. It has a mild sweet taste and the texture is close to fine brown sugar!