Pumpkin Protein Twix Bars
When in doubt add pumpkin spice!
If you’re looking for a healthy alternative to one of your favorite Halloween candy bars (with a pumpkin twist) I’ve got you covered with these Pumpkin Protein Twix bars!
Pumpkin Spice for life!
I feel like pumpkin/ pumpkin spice is the mood from September 1st until at least December.
For me its more like October 1st until April…. as long it’s still colder than 70 degrees I will eat anything with pumpkin. BUT… in other news.
I’m honestly surprised that there really isn’t any Halloween candy that actually contains any pumpkin or pumpkin spice to be completely honest. That’s something these candy companies should capitalize on.
While I wait for that day to come I will be making these Pumpkin Protein Twix Bars for the rest of the year!
The base is made out of just a few staple ingredients that you most likely will have if you like to bake/ or not bake in the kitchen!
- Pumpkin Puree
- Coconut Flour
- Protein Powder (my favorite is Nuzest- Hollysbestlife saves you $$)
- Maple syrup/ Honey if not vegan
- Almond milk/any nut milk
- Vanilla Extract
- Pumpkin Pie Spice (of course!)
This recipe is a no bake recipe so no need to turn on the oven here!
Making the Base:
Making the base requires literally one bowl and one spoon or spatula. My motto in the kitchen is pretty much summed up like this K.I.S.S… Keep It Simple Stupid. Or something like that. If you’ve been following me for a while I LOVE no bake and easy recipes that come together with little mess and these Pumpkin Protein Twix Bars are no exception.
So, just add all of the ingredients for the base to a large mixing bowl.
Save the almond milk for last though as the amount used depends on the protein powder you use (or if not using protein powder 2-3 tbsp more of coconut flour)
Once you combine everything (except the almond milk) stir well.
Now add the almond milk 1/4 cup at a time. I used 1/2 cup of almond milk but this will change depending on the protein powder you use and the consistency of the pumpkin puree.
The dough should be able to form into a large ball but not crumbly.
Once the dough is made press the dough into a parchment lined loaf pan and place in the fridge while you make the caramel filling.
- Maple Syrup
- Nut Butter of choice (I used cashew butter here)
- Coconut Oil
- Vanilla extract
- Optional: 1 scoop of Nuzest Vanilla protein
Making the Filling:
This step may require a little heat (but still no baking!) depending on how warm it is where you live.
I ended up using a small sauce pan for this step but you can microwave these ingredients together too!
For the caramel filling add the maple syrup, nut butter, coconut oil, vanilla and salt to a small sauce pan or microwaveable bowl.
Melt these ingredients together and stir to combine.
Optional: Add a scoop of Nuzest protein powder for extra protein and a thicker consistency filling (which I like better!) but this is completely optional!
Don't Forget the Chocolate!
Last but not least melt 1/2- 1 bar of your favorite chocolate over the filling and place in the freezer for 2+ hours!
Once chilled all the way, cut into bars and enjoy!
Storing the Pumpkin Protein Twix Bars
You can store these in the fridge or freezer!
I just don’t recommend storing them at room temperature as they will be a little soft and won’t last as long (well I don’t know for sure because I ate these by myself in 48 hrs)!
But do what you want! I am just here for suggestions!
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Pumpkin Protein Twix Bars
- A mixing bowl
- ½ Cup Coconut Flour
- 2 scoops Protein Powder I used Nuzest here (plant based works best!)
- ½ Cup pumkpin puree
- 2 tbsps Maple syrup can sub honey if not vegan
- ½ cup almond milk (may need to adjust depending on protein)
- 1` tsp vanilla extract
- 1 tbsp pumpkin pie spice or cinnamon
- ¼ Cup tahini/cashew butter any nut butter works here!
- ¼ cup maple syrup
- 1 scoop protein powder optional but I like the thick texture it creates!
- 1 tbsp coconut oil
- pinch of salt
- 1 tsp vanilla extract
- ½ bar of your favorite chocolate I Used Hu Kitchen chocolate bar
- Combine the coconut flour, protein powder in a bowl. Add in the pumpkin, maple syrup and vanilla extract and stir well.
- Add the almond milk ¼ cup at a time until the flour and pumpkin mixture starts to form a dough. Add the almond milk until the base forms a thick dough.
- Press this mixture into a parchment lined loaf pan and place in the fridge while you make the caramel.
- Add the nut butter, maple syrup, coconut oil and vanilla into a small sauce pan and melt together.
- Once melted together add the protein powder and salt.
- Pour over the pumpkin base.
- Melt half a bar of chocolate in a microwave safe dish and drizzle over the top of the bars.
- Place in the freezer for 2+ hours and enjoy!