Pumpkin protein bars with hazelnut cocoa crumb topping recipe
Happy Friday loves!
Pumpkin bars with the classic cream cheese frosting was a dessert that we loved growing up that we got out of the Pillsbury baking cookbook. We always looked forward to it each fall/winter time.
Pumpkin bars with hazelnut cocoa crumb topping (gluten free, vegan, dairy free, soy free)
Now – to present- we no longer really eat cream cheese for our own reasons, but we still love pumpkin bars. Hence why we created our pumpkin bars with our lucuma cashew frosting last year, which we feel is very competitive to the classic cream cheese frosting for pumpkin bars. Maybe not exact but still pretty darn good if we say so ourselves.
We already have our holiday urges setting in. Anyone else? You could say we are already singing some holiday tunes.
These pumpkin bars would be perfect to serve at a holiday gathering or family dinner, or even a gift for your friend or coworker. They are simple to make. A soft, chewy bar combined with a little pumpkin, a little spice, a little protein powder and a little cocoa to create one scrumptious treat! These pumpkin protein bars where gone very quickly in our home, once you go for one you want to go back for more. Gary was a little unsure about them at first, but by the time he was done eating his slice he was like, “ok these are good!” yay! When we were eating our slices it kinda reminded us of our rich pumpkin coffee cake we made last June.
How to make gluten-free vegan pumpkin bars with a hazelnut cocoa crumb topping.
First you need to make your crumb coating to top your bars with.
We also adore cocoa and hazelnuts together so we decided that would be the basis of the crumb topping.
Once the crumb mixture is ready, set aside to make your pumpkin bar batter.
Once pumpkin batter is made pour into a square baking dish and top with crumb coating. Then place into oven to bake, sit and relax while it bakes.
Your kitchen will soon be filled with delicious smells of pumpkin, spice, hazelnuts, and cocoa.
These pumpkin protein hazelnut crumb bars are so dense and moist.
Not too sweet, just the way we sometimes like our treats. We like to be able to taste all the flavors going on not just a sugar coma. The hazelnut meal also provides a wonderful chew and texture to these bars.
You could even serve this in the morning or enjoy it throughout the day! Like we did!
In our house it is never too early to enjoy a dish like this. In fact it is a must.
We used some brown rice protein in these bars to up the protein in them along with adding in some psyllium husk mainly for texture. We have heard good things about the texture it provides baked goods, especially vegan baked goods. So we thought, why not give it a try since we already knew we loved it in our baked thin mint individual cakes.
- could use another protein powder or just use any regular flour or gf flour of choice for the 1/3 cup
- psyllium husk you could replace with flax meal or even try chia seed meal (ground chia seeds), we just like the texture that the psyllium husk provides
- we used coconut sugar (palm sugar) because we love the flavor it gives our baked goods, but you can use any sugar. If you want to use a liquid sugar, you might need to reduce coconut oil by 2 or 3 tablespoons.
Now find some where cozy to sit and pour some coffee (or tea), and swoon over your holiday themed pumpkin protein bars with hazelnut cocoa crumb topping. Another great topping to these pumpkin cocoa hazelnut bars would be our nut-n-bit coating or even our lucuma cashew frosting!
till next time,
and glad everyone enjoy our chocolate covered pumpkin fudge cups!