These Pumpkin Protein Bars are full of cozy pumpkin and warm fall spices. These copycat perfect bars are easy to make in one bowl and the perfect healthy and delicious snack to get your daily dose of protein. Freezer-friendly, gluten-free, grain-free, paleo, dairy-free, vegan and no refined sugar!
In a large bowl, combine the cashew butter, maple syrup, pumpkin puree, coconut oil and vanilla until combined.
Stir in ⅓ cup of the protein powder first (then slowly add more as needed - you don’t want the mixture too dry or too wet).
Then add the coconut flour, spices and salt. Stir to incorporate very well and knead with clean hands until a thick cookie dough texture forms. You want the dough moldable but also still firm without cracking.
Depending on the nut butter and protein powder you use, if the mixture is too wet, add 1 teaspoon of coconut flour at a time, only as much as needed. If the mixture is too dry, add a little bit of maple syrup or coconut oil at a time, but only as much as needed.
Taste and add more sweetener if needed. Fold in the chocolate chips and nuts.
How to Store:
These protein bars are meant to be stored in the fridge as they will get soft at room temperature. Keep them in an airtight container and enjoy them cold. They'll stay fresh for about a week.
How to freeze:
You'll need to wrap each bar in Saran Wrap and store them in a ziploc container. Frozen protein bars will stay good for up to 6 months! Just thaw them in the fridge or on the counter for a couple hours before eating.