No-Bake Pumpkin Chocolate Chip Beauty Protein Bars
Pumpkin spice, chocolate, protein and collagen all wrapped up in one freezer bar? These No-Bake Pumpkin Chocolate Chip Beauty Protein Bars might just be the ultimate fall treat.They have a thick, chewy pumpkin-almond butter center made with vanilla protein powder, collagen, gluten-free oat flour and honey, with mini chocolate chips mixed throughout. Then, the entire thing gets covered with a rich layer of chocolate and frozen until firm.
Servings 10
Ingredients
- For the Pumpkin Beauty Bars
- 1 cup vanilla protein powder
- ¼ cup collagen powder
- ¾ cup gluten-free oat flour
- ⅓ cup pumpkin purée
- ⅓ cup runny almond butter
- ¼ cup honey
- 1 tbsp coconut oil melted
- 1 tsp vanilla paste
- ½ tsp pumpkin pie spice
- ⅓ cup mini chocolate chips
- For the Chocolate Topping
- ⅔ cup unsweetened chocolate melted
Instructions
- Line an 8x8-inch pan with parchment paper.
- Add the vanilla protein powder, collagen powder, oat flour, pumpkin purée, almond butter, honey, melted coconut oil, vanilla paste and pumpkin pie spice to a bowl or food processor.
- Mix until a thick, sticky dough forms. Scrape down the sides as needed. The mixture should easily hold together when pressed. If it's too dry, add milk 1 tablespoon at a time until it reaches the right consistency.
- Fold in the mini chocolate chips.
- Transfer the pumpkin protein mixture to the prepared pan. Press down firmly and smooth into an even layer.
- Pour the melted chocolate over the top and spread it evenly to the edges.
- Transfer to the freezer for 2-4 hours, or until firm.
- Let the slab sit at room temperature for about 5–10 minutes before slicing into 10 bars. This makes cutting easier and helps prevent the chocolate layer from cracking.
- Return the individual bars to the freezer until you're ready to enjoy them.
Notes
Approximately: Per bar (10 bars):
Calories: ~290
Protein: ~20 g
Carbohydrates: ~27 g
Fat: ~14 g
Fiber: ~4 g
Protein: ~20 g
Carbohydrates: ~27 g
Fat: ~14 g
Fiber: ~4 g