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Gingerbread Pumpkin Pretzel Protein Bars
[Vegan, Gluten-Free]

Author Bio

Gluten-free dinners and desserts with flavor combos from your wildest foodie dreams. Hello, I'm Margaux! I'm... Read More

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Gingerbread Pumpkin Pretzel Protein Bars [Vegan, Gluten-Free]

12-18

Dairy Free

These protein bars are layer upon layer of awesome. They start off with a unique, half crunchy-half chewy base made with pretzels, dates softened in coffee, more coffee, and cinnamon. Then the filling is a mixture of flavor and function: pumpkin purée, carob powder, apple sauce, agave, and ginger for... Read More

Ingredients You Need for Gingerbread Pumpkin Pretzel Protein Bars [Vegan, Gluten-Free]

For the Pretzel Crust:

1 cup gluten-free pretzels
1 cup dried dates, soaked for 1 hour in strong coffee
2 tablespoons coffee from soaking
Cinnamon

For the Filling:

1 cup pumpkin purée
3/4 cup cooked red lentils
1 tablespoon blackstrap molasses
1/4 cup carob powder
1 tablespoon applesauce
1/4-1/3 cup agave nectar
2 heaped teaspoons ginger powder
1 dropper vanilla-flavored liquid stevia
Cinnamon and nutmeg, to taste
Carob nibs, chopped nuts, or crystallized ginger pieces (optional)

For the Topping:

1/2 cup white beans
1/4 cup agave nectar or maple syrup
3 teaspoons coffee
1 tablespoon lemon juice
1 dropper vanilla-flavored liquid stevia

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How to Prepare Gingerbread Pumpkin Pretzel Protein Bars [Vegan, Gluten-Free]

Line a loaf pan with baking paper.
Drain and reserve your coffee while you pulse/blend your pretzels crackers and dates with cinnamon in your food processor until broken down (but still with tiny bits).
Spoon onto the bottom of your loaf pan evenly, spreading it with the back of a wet spoon.
Blend your filling ingredients until smooth. Add your optional ingredients by folding them in.
Pour the filling on top of your base and smooth out the top. Place in the freezer for 30 minutes.
Clean out your food processor and then blend your topping. Pour on top and spread carefully but evenly so that the chocolate doesn’t poke through.
Place in the freezer for half an hour before cutting into blocks and serving. Store in the freezer and let them “defrost” for 5 or so minutes before serving.

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