Superfood Snack: Pumpkin Spice Protein Bar
I love the ease of protein bars, especially on busy days when I am running around Boston or seeing my wonderful clients in person!
However, store bought protein bars can often be full of unhealthy fillers, sweetners and chemicals, and most use whey protein (difficult on the digestive system), so I make a batch at home using vegan protein powder each week to keep Husband Hanway and I stocked up for the week.
Our current favorites are these seasonal Pumpkin Spice Protein Bars, which feature some of my favorite ingredients: pumpkin, tigernuts (using tigernuts in place of oats keeps the carb count down) and avocados which give them a great texture.
They are so simple to make, don't need to be baked, and keep for up to a month in the freezer (if you can make them last that long)!
Pumpkin Spice Protein Bars
(makes about 9 bars)
- 1 cup pumpkin puree
- 1 cup tigernut flour (can use almond/coconut flour)
- 3 scoops vanilla vegan protein powder
- 1 smushed avocado
- 1/2 cup shredded coconut
- 1/4 cup almond butter (omit for nut allergies)
- 3 teaspoons pumpkin spice mix (or to taste)
- 1 teaspoon vanilla extract
- 1/2 cup roughly chopped pumpkin seeds to top
Place all ingredients (except pumpkin seeds) in a large mixing bowl and mix well (can use a food processor).
Line a storage dish (one with a lid) with parchment paper and scoop in the mixture. Press down, then top with the chopped pumpkin seeds. Score out 9 bars to help remove from dish when ready.
Put the lid on the dish, and store in the freezer. The bars will need about an hour to defrost before eating.
If you love Pumpkin Spice (who doesn't) then you will love this recipe for my Perfect Pumpkin Spice Superfood Smoothie!
These bars would work perfectly as part of my 28 Day Low Carb Boot Camp plan! Packed with over 60 clean eating, low carb recipes designed to make your feel lighter, leaner and more energized, you can start at any time. For more details click here.