Pumpkin Fudge Protein Candy Bars

Pumpkin Fudge Protein Candy Bars

These Pumpkin Fudge Protein Candy Bars are one of favorite of all the fall recipes I have created so far! They are SO EASY, so satisfying and do not taste like a healthy dessert (that's always the goal!). The pumpkin and almond butter base creates an amazing texture that is just lightly sweetened with maple syrup. They're totally raw which makes them quick to whip up and pop in the freezer! I used the Sprout Living Chocolate Maca Protein Powder to enhance this recipe. It is a superfood protein powder that is made with real food like sunflower seeds, pumpkin seeds, and maca root! It has a great chocolate taste that works perfectly with this recipe!

Here's what you need for these Pumpkin Fudge Protein Candy Bars:

Ingredients:

The Fudge
 ½ cup Creamy Almond Butter (Salted)
 ¼ cup Pumpkin Puree
 ¼ cup Maple Syrup
 ¼ cup Almond Milk
 1 tbsp Cocoa Powder or Cacao
 1 Scoop Sprout Living Chocolate Maca Protein Powder
The Chocolate Layer
 1 cup Vegan Chocolate / Chocolate Chips
 Flakey Sea Salt

Directions:

1

Mix almond butter, pumpkin, maple syrup and almond milk in a mixing bowl until a thick, yet creamy fudge forms.

2

Add in cocoa and protein powder. Mix well again very well. There should be no chunks.

3

Line a loaf pan with parchment paper and grease with coconut oil spray. Pour in batter and spread out evenly with a spatula.

4

Melt 1 C chocolate chips in a microwave on medium for 2 minute so. Mix well. Pour melted chocolate on top of batter in the loaf pan. Shake to evenly spread out the chocolate. Sprinkle some sea salt on top.

5

Freeze for at least 2-3 hours.

6

Cut into bars of the size you desire and enjoy.

Pumpkin Fudge Candy Bars

 

 

If you loved these Pumpkin Fudge Protein Candy Bars, make sure to check out some of my other recipes!

Ingredients

The Fudge
 ½ cup Creamy Almond Butter (Salted)
 ¼ cup Pumpkin Puree
 ¼ cup Maple Syrup
 ¼ cup Almond Milk
 1 tbsp Cocoa Powder or Cacao
 1 Scoop Sprout Living Chocolate Maca Protein Powder
The Chocolate Layer
 1 cup Vegan Chocolate / Chocolate Chips
 Flakey Sea Salt

Directions

1

Mix almond butter, pumpkin, maple syrup and almond milk in a mixing bowl until a thick, yet creamy fudge forms.

2

Add in cocoa and protein powder. Mix well again very well. There should be no chunks.

3

Line a loaf pan with parchment paper and grease with coconut oil spray. Pour in batter and spread out evenly with a spatula.

4

Melt 1 C chocolate chips in a microwave on medium for 2 minute so. Mix well. Pour melted chocolate on top of batter in the loaf pan. Shake to evenly spread out the chocolate. Sprinkle some sea salt on top.

5

Freeze for at least 2-3 hours.

6

Cut into bars of the size you desire and enjoy.

Pumpkin Fudge Protein Candy Bars

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