Pumpkin Pecan Chocolate Chip Protein Bars {THM-S, Low Carb, Sugar Free}
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Sweet and chewy spiced pumpkin protein bars studded with pecans and dark chocolate pieces.
I love coming up with new variations of protein bars. My Coconut Cream Protein Fudge Bars have been an excellent hit, and they are still one of my favorites!
Several weeks ago I posted a Loaded Peanut Butter Protein Bar recipe, and it has done equally well.
So I wondered, why not get in with the pumpkin craze and create a pumpkin protein bar?
Almond butter, cinnamon and nutmeg adds warmth to the pumpkin, while the pecans and chocolate chips add interesting texture and flavor. These really do taste delicious!
As a perk, they are super easy to make! No baking, no food processor, no blender required! All you need is a mixing bowl and a hand mixer! How easy is that?
A second perk is how quickly these little gems come together.
It takes less than ten minutes to mix them up, then maybe fifteen minutes for them to harden in the freezer.
So in less than half an hour you can have a delicious treat ready to go!
I like to have a batch of protein bars handy in the freezer at all times. That way if I don't have time to eat a proper snack or breakfast, I can grab a couple of these, make a cup of collagen coffee, and I'm good to go!
If you are unsure of the benefits of collagen (or what it is), check out this informative post here.
Pumpkin Pecan Chocolate Chip Protein Bars {THM-S, Low Carb, Sugar Free}
Print RateIngredients
- ¼ Cup Pumpkin Puree
- ¼ Cup Natural Almond Butter
- 2.5 Tablespoons Gentle Sweet
- 1 Teaspoon Vanilla
- 1 Teaspoon Cinnamon
- Sprinkle of Nutmeg
- ¼ Cup Collagen Hydrolysate
- ¼ Cup Protein Powder
- ¼ Cup Pecan Pieces
- ¼ Cup Lily's Dark Chocolate Chips
- ¾ Cup Melted Coconut Oil
Instructions
- Place pumpkin and almond butter in a large mixing bowl and mix with a hand mixer until smooth.
- Add remaining ingredients and mix well.
- Place into a Silicone Bar Mold or 8x8 glass pan and place in freezer until firm.
- Remove from mold, or if in a glass pan cut into bars.
- For best results, store in the fridge.
or 8x8 glass pan and place in freezer until firm.
Yummy! I have never made a dish with protein powder. This one needs to me tried out! You make it look very, very easy 🙂
I haven't jumped on the the collagen train yet, but I do love adding a little gelatin where I can. I think my next stop is Amazon! I like the series of protein bars you have posted and will have to give this one a try. Thank you.
Collagen is one of my favorite products!
These are getting me so excited for fall! Bring on the pumpkin! ?
Collagen is new to me too, but these protein bars look awesome!
These look amazing and they are no bake, Yay! On my share schedule.
Is there anything that can be substituted for the collagen? That's the one ingredient I don't have on hand!
You could use extra protein powder. 🙂
Love how festive your photos are! And the protein bars look delicious.
This looks very good! And a unique idea for a protein bar.
I really like the taste of these bars! so yummy. I did want to ask you if I might have done something wrong or if it was normal.. when I mixed in the coconut oil, had a very hard time incorporating all of the ingredients together. Is that normal? I just went ahead and poured it all in to a glass pan and they tasted great and will definitely will make again 🙂
I usually use a hand mixer and the ingredients incorporate nicely, but someone else mentioned their coconut oil separated. I haven't had that happen - I would suggest mixing longer perhaps. I'm so glad you enjoyed them! Thanks for letting me know! 🙂
thanks! I will leave out the chocolate chips and pecans, then put them in last so I can use the mixer, because I have a feeling I will be making this again real soon
Sounds great! 🙂
Wow! Those look so yummy! I have all those ingredients so I've got to try this.
I had the same problem as Melissa. The coconut oil separated. I couldn't incorporate it no matter how much I mixed. The frozen bars have coconut oil around the edges. 🙁
I'm so sorry - I've never had that happen. Perhaps it would help to mix the coconut oil and almond butter first before you add any other ingredients?
Can I use peanut butter instead of almond butter? Thank you
I would think so, yes.
Mine separated as well. I just put it in the fridge for a little bit to firm it up. Then mixed again and all was fine.
Love love love these. Tastes like I'm eating a cookie dough.
Thanks!
Mine separated, too. It seemed we were swimming in coconut oil. I added more pumpkin, collagen and protein powder until I had a better consistency. I also added chia seeds, pumkin seeds, more cinnamon, sweetener and a few pinches of salt. Great bars!! I totally love the Loaded Peanut Butter Bars! Thanks for the great recipes. 🙂
could u use peanut flower instead of almond butter?
No, I'm afraid it would alter the texture too much. You could use peanut butter in place of the almond butter, though! 🙂
I feel like something is off in the proportions of this recipe. When I tried to mix in the coconut oil, it just wouldn't mix in. Some of it did, but quite a bit stayed separated from the rest of the ingredients. I ended up doubling the rest of the ingredients (except collagen because I was running low) and then it came together. The final product looks identical to the photos and tastes great. But next time I'll just double the other ingredients from the start.
I wonder if it depends on the type of protein powder used? You don't specify, so I used what I had which is whey protein. But when I click on your link, it takes me to an egg white protein. I haven't really used egg white protein powder before, but I have heard it's more absorbent. So it's possible that the problems people are having a due to the difference there. 🙂
I absolutely LOVE your Loaded Peanut Butter Protein Bars so I have to give this one a try! I'm not exactly sure what Collagen Hydrolysate is....can I use my Integral Collagen from THM? Thanks, Sarah! I love your recipes! 🙂
Hi Cyndi - yes, you can use Integral Collagen. 🙂
Do you think I could use straight Stevia? Thanks.
Yes, I think you could! Just start with a little and then taste to see if you need to add more.