Ingredients
Units
Scale
- 1 3/4 cup pumpkin seeds, without shells*
- 1/2 cup pumpkin seed protein powder**
- 1/3 cup liquid sweetener (sugar-free maple syrup, honey or Tapioca Fiber Syrup)
- 1 1/2 tbsp coconut oil
- Optional - salt and granular sugar substitute to taste
Instructions
- Preheat the oven to 325 degrees F.
- In a large mixing bowl, combine the liquid sweetener and coconut oil. Heat in the microwave for 15-25 seconds or until coconut oil has fully melted.
- Stir in the protein powder and pumpkin seeds. Taste the mixture and add additional salt or granular sugar substitute if you wish.
- Divide the mixture evenly between the 12 candy mold wells and bake in the oven for 15 minutes.
- Remove the bars from the oven and allow them to cool fully before removing them from the mold. The bars will harden as they cool.
Notes
- * I used sprouted and slightly salted pumpkin seeds - if your seeds are not salted, you may need to add addtional salt
- **I have used unflavoured pumpkin protein powder as well as vanilla casein protein and both work great. IF using unflavoured protein powder, you may want to add a dash of vanilla as well as an additional 1-2 tablespoons of sweetener to make up the difference.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Snacks, Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 bar
- Calories: 140
- Sugar: 0.4
- Fat: 11
- Carbohydrates: 10
- Fiber: 8
- Protein: 8.6
