Chocolate Coconut 'Punking' (Pumpkin) Protein Bars

To answer the question #WHEREDOYOUGETYOURPROTEIN? (just kidding). 

Me and Sam are always on the go and we love snacking, our go-to snack is usually a protein bar covered in vegan chocolate. Why? It's a quick and easy meal to eat whenever you are on the run. However, it's a pretty expensive habit and the options for a nut and gluten-free vegan protein bar are minimal and sometimes not very tasty. So I decided to craft my own vegan, gluten-free, refined sugar-free, and nut-free protein bars. This recipe makes about 12 bars (depending on how big you cut them) to get you through the week. They are also really simple to make, all you need is a blender!


Chocolate Fudge & Pumpkin Protein Bars Recipe



What you need:


What you need for crust:

  • 1 Cup Oat Flakes

  • 1 Cups Amaranth Flakes

  • ½ Cup Raw Cocoa Powder

  • ¼ Cup Coconut Flakes

  • 1/4 Cup Mollasses

  • ¼ Brown Rice Syrup or Coconut Syrup

  • 1 Tbsp Coconut Oil


What you need for pumpkin protein filling:

  • 1 Cup Buckwheat Flour

  • ¼ Cup Gluten Free Oat Flakes

  • ¼ Cup Sprouted Brown Rice Puffs

  • ½ Cup Hemp Protein Powder

  • 1/2 Cup Cocoa Powder

  • 1 Tsp Vanilla

  • 1 g Stevia

  • 1 Tbsp Chia Seeds

  • ¼ cup + 1 Tbsp Hemp Hearts

  • ¾ Cup Pumpkin Seed Butter

  • 1 Tbsp Pumpkin Seeds

  • 1 Tsp Cinnamon

  • ¼ Cup Raw Maple Syrup

  • 3/4 Cup Vanilla Soy Mylk


What you need for chocolate drizzle:

  • 1 1/2 Cup Vegan Unsweetened Chocolate

  • 1/4 Cup Sprouted Quinoa Puffs

  • 50 G Stevia

  • 1 Tbsp Vanilla Soy Mylk

What to do:

  1. Blend all crust ingredients

  2. Scoop into a loaf pan and flatten evenly with a spoon

  3. Blend all filling ingredients

  4. Pour into loaf pan, spread evenly over top of crust with a spoon

  5. Refrigerate for 30 minutes

  6. Melt down chocolate in a small sauce pan

  7. Once melted, mix in quinoa puffs, soy mylk, and stevia

  8. Sprinkle with coconut flakes

  9. Cover and refrigerate for 1 hour

  10. Eat within the week or freeze!