How do I get the 'playdough-like' dough consistency for these bars?

After combining the wet ingredients, add the vanilla vegan protein blend, cinnamon, pumpkin spice, and salt, mixing thoroughly until the dough is firm and pliable.

What size baking pan is best for these pumpkin protein bars?

Use an 8x4 inch baking pan, lined, to ensure the bars are the correct thickness and easy to remove once set.

Can I substitute a different nut butter for almond butter in this recipe?

While almond butter is specified, other creamy nut butters like cashew or peanut butter could likely be substituted, though the flavor profile would change.

How long do these Pumpkin Protein Bars need to chill before serving?

The bars require at least one hour in the refrigerator to become fully set and firm enough to cut into pieces.

What are the suggested toppings for these vegan protein bars?

The recipe suggests topping the bars with melted chocolate and pumpkin seeds for added flavor and texture after they are cut.

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Pumpkin Protein Bars
[Vegan, Gluten-Free]

VC By: Vicky Coates

Author Bio

Vicky Coates runs the blog Clean Lean Bakes. She created Clean Lean Bakes based on... Read More

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Eight square-cut vegan gluten-free pumpkin protein bars, topped with melted chocolate drizzle and scattered pumpkin seeds, arranged on a serving plate.

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Discover more recipes with these ingredients

Pumpkin Protein Bars [Vegan]

Dairy Free

Vegan

So it started.. the pumpkin recipes! And what better way to start than a Vegan Pumpkin Protein Bar! They're a yummy and filling afternoon snack that goes great with a good cup of tea!

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

1/2 cup almond butter
1/2 cup pumpkin puree
2 tablespoons Coconut Oil (melted)
1 tablespoon Maple Syrup
1/2 teaspoon vanilla extract or vanilla flavor drops
1/2 cup vanilla vegan protein blend
1 teaspoon cinnamon
1 teaspoon pumpkin spice (ginger, nutmeg, cinnamon, cloves)
Pinch salt
Toppings: Melted chocolate, pumpkin seeds

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

Combine almond butter, pumpkin puree, melted coconut oil, maple syrup, and vanilla in a medium-sized bowl and mix until smooth.
Add remaining ingredients and mix well. (Dough should be almost playdough-like.)
Place dough in a lined 8x4inch baking pan and firmly press down using a spatula.
Refrigerate for an hour or until set.
Remove from fridge and cut into 8 pieces.
Serve