Halloween Treat: Pumpkin Chocolate Protein Bars


We want pumpkin! To satisfy our craving, we asked holistic nutritionist and author of the food blog Healthful Pursuit, Leanne Vogel, for a pumpkin recipe that pleases the taste buds and nourishes the body. Success! These gluten-free protein bars are filled with the goodness of pumpkin and a healthy dose of magnesium.

Pumpkin Chocolate Protein Bars
Serves 9

Ingredients

Wet
4 eggs
1 cup pumpkin purée
¼ cup maple syrup
2 tablespoons nondairy milk
1 tablespoon pure vanilla extract

Dry
½ cup coconut flour
5 tablespoons protein powder
3 tablespoons Unflavored Natural Calm
¼ cup ground or milled flaxseed
2 teaspoons ground cinnamon
¼ teaspoon baking soda
½ teaspoon ground nutmeg
¼ teaspoon sea salt
⅛ teaspoon ground cloves

Drizzle
2 oz dark chocolate, melted


Instructions

1.  Preheat oven to 375°F and line a baking sheet with a silicone baking mat or parchment paper. Set aside.
2.  Combine wet ingredients in a large bowl with a hand or stand mixer.
3.  Whisk dry ingredients in a small bowl. Once incorporated, add to the wet mix and mix until smooth. Allow to sit for 1–2 minutes to thicken up.
4.  Scoop approximately ⅓ cup at a time into your hand. Shape into a bar and place on prepared baking sheet. You can also shape the bars on the baking sheet; I found that was easiest.
5.  Bake bars for 22–25 minutes, or until toothpick inserted comes out clean, the bottoms of the bars are golden, and the tops are cracking slightly.
6.  Remove from oven and allow to cool on the pan for 5 minutes before removing to a cooling rack.
7.  Once cooled completely, then drizzle with melted chocolate.


Submit a Comment

  • Erica House says:

    I love using the natural calm! It helps with my TMJ pain. What a good excuse to make these bars :)

  • Hayley says:

    Can I just leave natural calm out if I dont have it ?

  • Jacquie Sedor says:

    What is natural calm and where do I get it? Also, I’m new to this type of cooking so what is the best protein powder to buy for baking?

    Thanks!

  • Christina Raddatz says:

    Where do I find nutritional info for them?

  • Monica Zepeda Schultz says:

    any protein powder ok? i use sun warrior rice

  • Laura Caulfield says:

    I just made these…delicious! I used extra chocolate for the drizzle and next time I might add chocolate inside too! :)

  • April says:

    Hi Leanne! These look really great, but I was wondering if the taste of the protein powder (I have vanilla and chocolate or egg white) will be strong? I prefer not to taste the flavor in solid baked goods, if that makes sense haha. Thanks!

    • Leanne says:

      Hi April – I would go with vanilla… but it really depends on the type of protein powder. I would stay away from the egg protein as it bakes up a little weird. Hope that helps!

  • TP says:

    Just made these, unbelievable!!!!!!!! I used natural vanilla protein powder to replace the Calm. Will absolutely make these again.

  • Joanna Manning says:

    I love using unrefined coconut oil in my sweetened baked items. How could I incorporate some into the recipe without making the bars too soft?

  • Megan says:

    These look amazing! Is it possible to substitute almond flour for the coconut flour? Would you need to change the amount of eggs used in the recipe?

  • Stephanie Whittemore says:

    I made these last week and I am in love! I made them into cookies and skipped the chocolate drizzle, but they are my go-to snack for on the go or just for a quick pick me up :)

    I also made a second batch this afternoon and opted for unsweetened cocoa powder and a little extra syrup with some coconut palm sugar instead of the protein powder. SO yum!

    Thanks!!

  • FSL says:

    Is it possible to make these with flax or chia eggs? I try to eat eggs sparingly as I don’t tolerate them well.

  • Jessica says:

    Can I leave out the flaxseed?

  • Pam Ruiz says:

    Hey Leanne, thanks for the great recipe! Would you happen to know how many grams of protein are in these bars by chance?

  • Roberta says:

    I’m not sure what happened but these were terrible. The batter was so thin it was like gravy. I poured it into a pan and got some pretty tasteless, pumpkin bread.

  • Kathy Foertsch says:

    I wanting to try Kamut flour, can I use that instead of coconut flour? Does coconut flour have the taste of coconut? I’m not fond of it.

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