Pumpkin Chocolate Chip Protein Bars (Vegan, No Bake & High Protein)
These chewy vegan pumpkin chocolate chip protein bars are no-bake, gluten-free, and packed with plant protein — a perfect healthy snack or dessert.
Ingredients
Pumpkin Base
- ½ cup creamy almond butter (no sugar or oil added)
- ½ cup organic pumpkin puree (homemade or canned)
- 2 tbsp coconut oil, melted
- 2 tbsp pure maple syrup (or agave, if preferred)
- 1 tsp vanilla extract
- ½ cup plant-based vanilla protein powder (about 50g; pea protein recommended)
- 1 tsp ground cinnamon or pumpkin spice
- ¼ tsp fine sea salt
- ¼ cup miniature dark chocolate chips
Chocolate Topping
- ½ cup dark chocolate chips
- 2 tbsp almond butter
Instructions
- Prep your pan: Line an 8”×4” loaf pan with parchment paper. Leave a little overhang for easy removal later.
- Make the pumpkin base: In a medium bowl, whisk together pumpkin puree, almond butter, coconut oil, maple syrup, and vanilla until silky smooth.
- Add the dry ingredients: Stir in protein powder, cinnamon, and salt. The texture should feel thick — almost like playdough — not sticky or crumbly.
- Fold in the chocolate chips: Mix gently until the chocolate is evenly distributed.
- Press and chill: Press the mixture firmly into the lined pan, smoothing the top. Pop it into the freezer while you prepare the topping.
- Make the chocolate layer: Melt dark chocolate chips slowly over low heat (or microwave in 20-second bursts). Stir in almond butter until creamy and glossy.
- Assemble: Pour the melted chocolate over the pumpkin base. Spread evenly to the edges.
- Chill and cut: Refrigerate for at least 1 hour (overnight is even better). Once firm, lift the slab from the pan and slice into 12 even bars.