Finding a quick and easy snack that’s actually healthy can be really hard. Looking through the snack aisle in the grocery store, the word “healthy” can be thrown around a lot. Well, I’m always looking for something with ingredients that I know… nothing processed or hard to understand. I made these pumpkin bars because they are made with all whole ingredients and are packed with protein from nuts and seeds. The pumpkin puree gives them a great fall taste that you’ll love as a mid-day snack or breakfast.
Here’s what you’ll need:
- 1 cup raw cashews
- 3/4 cup raw almonds
- 2 tbsp coconut flakes
- 2 tbsp hemp seeds
- 1 cup dates, pitted
- 1/2 cup pumpkin puree
- 1/4 cup collagen powder
Preheat oven to 325 degrees. In a high speed blender or food processor, blend cashews, almonds, coconut flakes and hemp seeds until there are only very small pieces.
Add in the dates, pumpkin puree and collagen powder and blend once more.
You may need to use a spoon and mix by hand at the end to ensure it is fully incorporated.
Press the mixture into a casserole dish lined with parchment paper to make an even, 1/2 inch square layer. Bake for 15 minutes, remove from oven and allow to fully cool before removing and slicing into squares. Store in the refrigerator.
PUMPKIN PIE PROTEIN BARS
Ingredients:
- 1 cup raw cashews
- 3/4 cup raw almonds
- 2 tbsp coconut flakes
- 2 tbsp hemp seeds
- 1 cup dates, pitted
- 1/2 cup pumpkin puree
- 1/4 cup collagen powder
Instructions:
- Preheat oven to 325 degrees. In a high speed blender or food processor, blend cashews, almonds, coconut flakes and hemp seeds until there are only very small pieces.
- Add in the dates, pumpkin puree and collagen powder and blend once more. You may need to use a spoon and mix by hand at the end to ensure it is fully incorporated.
- Press the mixture into a casserole dish lined with parchment paper to make an even, 1/2 inch square layer. Bake for 15 minutes, remove from oven and allow to fully cool before removing and slicing into squares. Store in the refrigerator.