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Close up of twix bar

Pumpkin Protein Twix Bars

These gluten free, paleo and vegan twix bars combine the best of both worlds with pumpkin and chocolate in a healthy and delicious candy bar!
5 from 1 vote
Prep Time 10 mins
Total Time 30 mins
Course Dessert, Snack
Cuisine American
Servings 8 bars
Calories 145 kcal

Equipment

  • A mixing bowl

Ingredients
  

The base

  • 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

Caramel Layer

  • 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

Chocolate Layer

  • ½ bar of your favorite chocolate I Used Hu Kitchen chocolate bar

Instructions
 

The Base

  • 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.

Caramel Layer

  • 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.

Chocolate Layer

  • 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!
Keyword candida friendly, candy, dessert, easy, gluten free, healthy, low sugar, pumpkin