Vegan Pumpkin Protein Bars

I have been searching for the perfect recipe for vegan protein bars and have not really had much success.  I wanted to make them soy-free (some people have soy allergies so I wanted them to be able to be eaten by the masses) and I wanted them to be as delicious as the protein bars that I had made in the past with whey protein.

By George, I think I’ve done it!

Vegan Pumpkin Protein Bars/Cake

Pre-heat oven to 350 F


  • 1 Cup canned pumpkin (or fresh for you overachievers, but do not use pumpkin pie mix)
  • 2 Flax “eggs” (you can find out how to make them here)
  • 2 cups of unsweetened vanilla almond milk (coconut milk may work here too)
  • 1/2 cup of erythritol or stevia powder
  • 1 TBSP vanilla
  • 2 tsp baking powder
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp cinnamon
  • 1 cup brown rice flour
  • 3 scoops of your favorite vegan protein powder.  I used 2 scoops of Life’s Basics Vanilla and 1 scoop of Plant Fusion Vanilla.


Mix the pumpkin, erythritol (or stevia), flax “eggs” and almond milk in a bowl.  Once combined, add the protein powder, flour, baking soda and powder, salt, cinnamon and vanilla.  Mix well until fully combined. 

Pour into a sprayed 9×9 pan and bake for 45 minutes.   Cut into 9 squares.

Nutrition Information Per Bar:

131 Calories

2g Fat

18g Carbs

9g Protein



About Pepper A.K.A "Greek Lightning"

Wife, mom of 2, roller derby athlete, lover of heavy weights and sprinting like the wind, Trader Joe's and Whole Foods addict, pharmaceutical employee by day, bodybuilding cupcake baking superhero by night.
This entry was posted in Bodybuilding, Desserts, Figure Competition, General Fitness, Healthy Eating, Recipes, Uncategorized. Bookmark the permalink.

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