Fall is my favorite season so you can bet that you’ll see so many fall recipes in the next couple of months! This will be the first of many and what a way to start. These protein bars are the perfect tasty and healthy fall snack. Plus, they’re super easy to make and require no crazy equipment, just some mixing and freezing and you’re all set.
Meal Prep? YES
These bars are meant to be meal prepped! Make them on the weekend and you’ll have a tasty, healthy, and protein-packed snack ready to go for the week. This recipe makes 9 bars so there are plenty to carry you through the week. Everyone at work, school, or wherever, will be so jealous of your fall-inspired snack!
What Equipment Do I Need?
- Square Pan
- Tin Foil
- Two Mixing Bowls & Mixing Utensils
- Measuring Cups & Spoons
Ingredients
Cookie Base
- Almond Flour
- Coconut Flour
- Plant Based Protein Powder
- Creamy Natural Sunflower Seed Butter
- Maple Syrup
Pumpkin Layer
- Pumpkin Purée
- Creamy Natural Sunflower Seed Butter
- Maple Syrup
- Cinnamon
- Vanilla Extract
- Almond Flour
Substitutions
- Sunflower Seed Butter – Almond Butter would also work well in this recipe. I would not recommend peanut butter as it will be too overpowering.
- Maple Syrup – You can also use honey if you’re not vegan or agave nectar.
Recipe Tips
- If you choose to store these in the freezer, you may want to cut them and put them into an air tight tupperware container after they’ve set, to prevent any freezer burn.
- These will soften quickly when at room temperature – if you want them to stay firmer, put them in the fridge whenever you get to your destination or put an ice pack in your lunchbox with them.
Recipe
Protein Pumpkin Cookie Bars
The perfect recipe to enjoy in the fall season – packed with protein and zero refined sugars, this will become your new go-to!
Ingredients
Cookie Base
- 3/4 cup almond flour
- 1/2 cup coconut flour
- 3/4 cup plant based protein powder
- 1/2 cup creamy natural sunflower seed butter
- 1/3 cup maple syrup
Pumpkin Layer
- 1 cup pumpkin purée
- 2 tbsp creamy natural sunflower seed butter
- 2 tbsp maple syrup
- 1/2 tsp cinnamon
- 1/2 tsp vanilla extract
- 3 tbsp almond flour
Instructions
- Line a square pan with tin foil.
- Combine the ingredients for the cookie base in a mixing bowl and mix well.
- Press the cookie base into the pan, ensuring an even spread. Put the cookie base in the freezer to set while you’re making the pumpkin layer.
- Combine all pumpkin layer ingredients in a mixing bowl and mix well.
- Spread the pumpkin mix evenly over the cookie base.
- Freeze for two hours.
- Continue to keep in the freezer for a firmer bar, or put it in the fridge for a softer texture.
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