Pumpkin chocolate protein bars

Halloween Treat: Pumpkin Chocolate Protein Bars

We want pumpkin! To satisfy our craving, we asked holistic nutritionist and author of the food blog Healthful Pursuit, Leanne Vogel, for a pumpkin recipe that pleases the taste buds and nourishes the body. Success! These gluten-free protein bars are filled with the goodness of pumpkin and a healthy dose of magnesium.

Pumpkin Chocolate Protein Bars
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  1. Wet
  2. 4 eggs
  3. 1 cup pumpkin purée
  4. ¼ cup maple syrup
  5. 2 tablespoons nondairy milk
  6. 1 tablespoon pure vanilla extract
  7. Dry
  8. ½ cup coconut flour
  9. 5 tablespoons protein powder
  10. 3 tablespoons Unflavored Natural Calm
  11. ¼ cup ground or milled flaxseed
  12. 2 teaspoons ground cinnamon
  13. ¼ teaspoon baking soda
  14. ½ teaspoon ground nutmeg
  15. ¼ teaspoon sea salt
  16. ⅛ teaspoon ground cloves
  17. Drizzle
  18. 2 oz dark chocolate, melted
  1. Preheat oven to 375°F and line a baking sheet with a silicone baking mat or parchment paper. Set aside.
  2. Combine wet ingredients in a large bowl with a hand or stand mixer.
  3. Whisk dry ingredients in a small bowl. Once incorporated, add to the wet mix and mix until smooth. Allow to sit for 1–2 minutes to thicken up.
  4. Scoop approximately ⅓ cup at a time into your hand. Shape into a bar and place on prepared baking sheet. You can also shape the bars on the baking sheet; I found that was easiest.
  5. Bake bars for 22–25 minutes, or until toothpick inserted comes out clean, the bottoms of the bars are golden, and the tops are cracking slightly.
  6. Remove from oven and allow to cool on the pan for 5 minutes before removing to a cooling rack.
  7. Once cooled completely, then drizzle with melted chocolate.
  1. Serves 9
Natural Vitality Living http://naturalvitalityliving.com/

  • http://www.EricaDHouse.com/ Erica House

    I love using the natural calm! It helps with my TMJ pain. What a good excuse to make these bars :)

  • Hayley

    Can I just leave natural calm out if I dont have it ?

    • Leanne

      You sure can! Just replace with additional protein powder (equal amount)

  • Jacquie Sedor

    What is natural calm and where do I get it? Also, I’m new to this type of cooking so what is the best protein powder to buy for baking?


    • Sheryl Sheridan

      I am wondering the same thing about Natural Calm. And I had heard that you can’t heat protein, but just saw this article, maybe there are some you can bake with at lower temps.
      I need to ask around too!

      • Leanne

        Hey Sheryl – looks like this is just in the case of whey protein. Other forms of protein (like pea or rice) should be fine!

        • Sheryl Sheridan

          Thanks Leanne, good to know :)

    • Leanne

      Hi Jacquie — you can get it at any health food store. It’s a powdered magnesium supplement. Most all protein powder is fine for baking. I really like using rice and pea protein. Others enjoy whey!

  • Christina Raddatz

    Where do I find nutritional info for them?

  • Monica Zepeda Schultz

    any protein powder ok? i use sun warrior rice

    • Leanne

      You bet it is! I used brown rice protein for one batch, pea protein for the other, and whey for the third. You’re good to go!

  • Laura Caulfield

    I just made these…delicious! I used extra chocolate for the drizzle and next time I might add chocolate inside too! :)

    • Leanne

      Good idea, Laura!! So happy that you liked them :D

  • April

    Hi Leanne! These look really great, but I was wondering if the taste of the protein powder (I have vanilla and chocolate or egg white) will be strong? I prefer not to taste the flavor in solid baked goods, if that makes sense haha. Thanks!

    • Leanne

      Hi April – I would go with vanilla… but it really depends on the type of protein powder. I would stay away from the egg protein as it bakes up a little weird. Hope that helps!

  • TP

    Just made these, unbelievable!!!!!!!! I used natural vanilla protein powder to replace the Calm. Will absolutely make these again.

  • Joanna Manning

    I love using unrefined coconut oil in my sweetened baked items. How could I incorporate some into the recipe without making the bars too soft?

  • Megan

    These look amazing! Is it possible to substitute almond flour for the coconut flour? Would you need to change the amount of eggs used in the recipe?

  • Stephanie Whittemore

    I made these last week and I am in love! I made them into cookies and skipped the chocolate drizzle, but they are my go-to snack for on the go or just for a quick pick me up :)

    I also made a second batch this afternoon and opted for unsweetened cocoa powder and a little extra syrup with some coconut palm sugar instead of the protein powder. SO yum!


  • FSL

    Is it possible to make these with flax or chia eggs? I try to eat eggs sparingly as I don’t tolerate them well.

  • Jessica

    Can I leave out the flaxseed?

  • Pam Ruiz

    Hey Leanne, thanks for the great recipe! Would you happen to know how many grams of protein are in these bars by chance?

  • Roberta

    I’m not sure what happened but these were terrible. The batter was so thin it was like gravy. I poured it into a pan and got some pretty tasteless, pumpkin bread.

    • SinYee

      Did you find out what happened? I had the same issue.

  • Kathy Foertsch

    I wanting to try Kamut flour, can I use that instead of coconut flour? Does coconut flour have the taste of coconut? I’m not fond of it.