Protein Bars with Pumpkin Spice

Cooking Time

2-3 hours freezer


16 mini bars


  • 1 cup toasted pumpkin seeds (for garnish) ½ cup sesame seeds
  • 1 TBSP raw honey
  • ¼ cup raw cashews
  • 1 cup dates, pitted and chopped
  • 2 TBSP unsweetened coconut
  • 1 tsp plain almond milk
  • ½ cup plain or vanilla protein powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon each ground nutmeg, clove, ginger, allspice
  • ¼ to ½ cup pumpkin puree, canned (no sugar added) or fresh 2 TBSP raw pumpkin seeds


To make the garnish, lay the pumpkin seeds on a cookie sheet in single layer; bake at 350* F for 5 minutes or until toasted light brown. Remove from oven and scoop into a bowl; set aside.

To make the bars, begin by blending just the sesame seeds and raw honey in a food processor until smooth; set aside in small bowl.

Next, put all remaining ingredients in the food processor and combine until chunky-smooth.

Place in medium bowl and mix in the sesame-honey mixture; combine until well-blended.

Line an 8x8 glass baking dish with parchment paper OR coat lightly with coconut oil.

Spoon the batter into the baking dish. If too sticky, add a small amount of water, less than a teaspoon at a time. Keep the batter thick, not runny! Press the top of the batter with the roasted pumpkin seed garnish.

Freeze for 2-3 hours or until solid. Remove and cut into 16 mini bars and serve cold.