Vegan Pumpkin Pie Protein Bars (Gluten Free)
Prep time
Total time
Serves: 8
  1. Combine all ingredients in a food processor and process until smooth. This may take some time, but just be patient with it - you can always leave the mixture a little chunky if you like as well!
  2. In an8x8 baking pan, place parchment paper on the bottom.
  3. Add in the energy bar batter from the food processor - it will be quite sticky, so it's advised to work with wet hands to prevent it sticking to your hands!
  4. Press down the mixture into a pan and use the back of a wet spoon to smooth the top.
  5. Sprinkle with 1 tablespoon of pumpkin seeds, chopped pecans, and toasted coconut flakes to garnish, press these firmly into the bar mixture.
  6. Freeze for 2-3 hours or until solid, and cut into 8 bars.
  7. Store in the fridge or freezer.
  8. Enjoy!
If you prefer the bar to be more dense at last longer at room temperature, double the protein powder to make the batter less moist! This will change the nutritional facts however.
Nutritional Information
Serving size: 1 bar Calories: 203kcal Fat: 9g Carbohydrates: 27g Sugar: 20g Fiber: 4g Protein: 7g
Recipe by Nutrition in the Kitch at