Breakfast · Dessert

No-Bake Gluten-Free Vegan Chai Protein Pumpkin Bars

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It’s been a long time since I last posted a new recipe. TOO long in fact!  I apologize!  I run my own photography business, and this time of year is crazy for me.  I’m booked every weekend from August through December, and most weekdays as well.  When I’m not actually photographing, I’m editing pictures, answering emails and phone calls and meeting with clients.  There is zero free time for me, especially for me to cook and bake new things!  I’m still eating healthy, and vegan!  I’ve just mainly been sticking to recipes that I love and that are easy to make.  I’m definitely itching to get back into the kitchen with some new recipes though!
Yesterday, I took some time off for me.  You need those days!  So, I decided to make some yummy Pumpkin Protein bars.  They’re delicious, easy to make, and great for an on the go breakfast or snack!
Did you know that pumpkin is super good for you? A cup of cooked, mashed pumpkin contains more than 200 percent of your recommended daily intake of vitamin A, which aids vision, particularly in dim light, according to the National Institutes of Health.  Nuts and seeds, including those of pumpkins, are naturally rich in certain plant-based chemicals called phytosterols that have been shown in studies to reduce LDL or “bad” cholesterol. Those are just some of the wonderful benefits!
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This recipe has both pumpkin puree and pumpkin seeds, so you’ll be getting lots of added health benefits!!
Try these!! I promise you will NOT be disappointed!!
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Line an 8″x8″ baking pan with parchment paper so you can lift the bars out for cutting.

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To prepare the crust, place the oats, pumpkin seeds, coconut, cinnamon, and salt in a food processor and pulse until finely ground.  (These are the oats I use, since I’ve had some people ask).

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Add 2/3 cup dates and the maple syrup, and process until well combined and sticky. The mixture may look crumbly, but it should hold together when pinched between your fingers. If necessary, add more dates to get the right consistency.

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Press the dough firmly and evenly into the baking pan. Place the pan in the freezer while you prepare the filling.

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To make the filling, combine the pumpkin puree, maple syrup, coconut oil, vanilla, salt, and spices in a food processor. Blend until smooth. Add the protein powder and blend until well combined. Adjust sweetener if desired.

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Remove the pan from the freezer and pour the filling on top, spreading it out evenly. Cover and refrigerate for at least 6 hours or overnight.

Lift the bars out of the pan using the parchment paper edges. Cut them into bars. Serve chilled.

For fun ideas, top with coconut flakes, chocolate chips or some coconut whipped cream when serving!

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No-Bake Gluten-Free Vegan Chai Protein Pumpkin Bars

  • Servings: 8
  • Difficulty: easy
  • Print

Pumpkin bars that are better than the pie!

Ingredients


Adapted recipe from kitchn

For the crust:

  • 1/2 cup old-fashioned gluten-free rolled oats
  • 1/2 cup pumpkin seeds
  • 1/2 cup unsweetened shredded coconut
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon salt
  • 2/3 cup pitted dates, chopped — plus a few more if needed
  • 1 teaspoon maple syrupFor the filling:
  • 1 1/2 cups pumpkin puree
  • 1/3 cup maple syrup or agave syrup
  • 1/4 cup melted coconut oil
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt
  • 2 teaspoons cinnamon
  • 3/4 teaspoon cardamom
  • 3/4 teaspoon ginger
  • 1/4 teaspoon cloves
  • 1/8 teaspoon black pepper
  • 2 tablespoons Vega One Vanilla Protein Powder

Directions:

  1. Line an 8″x8″ baking pan with parchment paper so you can lift the bars out for cutting.
  2. To prepare the crust, place the oats, pumpkin seeds, coconut, cinnamon, and salt in a food processor and pulse until finely ground. Add 2/3 cup dates and the maple syrup, and process until well combined and sticky. The mixture may look crumbly, but it should hold together when pinched between your fingers. If necessary, add more dates to get the right consistency.
  3. Press the dough firmly and evenly into the baking pan. Place the pan in the freezer while you prepare the filling.
  4. To make the filling, combine the pumpkin puree, maple syrup, coconut oil, vanilla, salt, and spices in a food processor. Blend until smooth. Add the protein powder and blend until well combined. Adjust sweetener if desired.
  5. Remove the pan from the freezer and pour the filling on top, spreading it out evenly. Cover and refrigerate for at least 6 hours or overnight.
  6. Lift the bars out of the pan using the parchment paper edges. Cut them into bars. Serve chilled.

Notes:

For fun ideas, top with coconut flakes, chocolate chips or some coconut whipped cream when serving!

http://www.thecompassionateoven.com

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2 thoughts on “No-Bake Gluten-Free Vegan Chai Protein Pumpkin Bars

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