Description
These plant-powered pumpkin bars have a chewy, spiced pumpkin layer finished with a rich chocolate-almond spread. They require no baking, are vegan and paleo-friendly, and come together in minutes — then chill until firm.
Ingredients
Scale
Pumpkin Base
- ½ cup almond butter (made from dry-roasted almonds)
- ½ cup pumpkin puree (canned or homemade)
- 2 tablespoons coconut oil, melted
- 2 tablespoons maple syrup (or preferred liquid sweetener)
- 1 teaspoon vanilla extract
- ½ cup vanilla plant-based protein powder (≈50 g)*
- 1 teaspoon ground cinnamon
- ¼ teaspoon fine salt
- ¼ cup mini dark chocolate chips
Chocolate Almond Topping
- ½ cup dark chocolate chips
- 2 tablespoons almond butter
Instructions
- Line the loaf pan with parchment paper so you can lift the chilled block out easily.
- In a medium bowl, stir together the almond butter, pumpkin puree, melted coconut oil, maple syrup, and vanilla until smooth and uniform.
- Add the protein powder, cinnamon, and salt to the wet mix. Stir until the mixture comes together into a thick, pliable dough (think firm playdough). If it seems too loose, add a touch more protein powder; if too dry, add a splash of pumpkin or a teaspoon of coconut oil.
- Fold the mini dark chocolate chips into the base mixture.
- Press the base firmly and evenly into the prepared pan, compacting it so the finished bars hold together. Pop the pan into the freezer for 10–15 minutes while you prepare the topping.
- Melt the chocolate chips gently in a small saucepan over low heat or in the microwave in 20-second bursts, stirring between each. Once smooth, whisk in the 2 tablespoons almond butter until glossy and spreadable.
- Remove the chilled base from the freezer and pour the chocolate-almond topping over it. Smooth the surface with a spatula so the topping reaches the edges.
- Transfer the pan to the refrigerator and chill for at least 1 hour to set; chilling overnight gives the cleanest slices.
- Lift the block from the pan using the parchment, slice into 10–12 bars (or your preferred size), and enjoy.
Notes
- Storage
- Keep the bars refrigerated in an airtight container for up to 10 days.
- For longer storage, wrap individually and freeze for up to 3 months; thaw in the fridge before serving.
- Notes & Tips
- Protein powder recommendation: Pea protein works particularly well here because it absorbs liquid and gives the right texture. Other plant powders may require small adjustments to the wet/dry ratio.
- Press the base tightly into the pan — good compression prevents crumbly bars.
- If the topping softens at room temperature, keep the bars chilled for best texture.
- Swap mini chips for chopped dark chocolate or dairy-free baking chunks if you prefer larger pockets of chocolate.