pumpkin protein bars with hazelnut cocoa crumb topping (gluten-free, vegan, soy-free)

Pumpkin bars with hazelnut cocoa crumb topping (gluten free, vegan, dairy free, soy free). A healthy dessert recipe and easy to make.



Pumpkin bars

Hazelnut crumb topping


  1. Place all dry ingredients into a large bowl and whisk together.
  2. Next add in your wet ingredients (pumpkin puree and coconut oil). Stir.
  3. Keep stirring till everything is well combined.
  4. Batter will be on the thick side.
  5. Place in lightly coconut oiled pan. We used a 8inch square glass pan.
  6. Once pumpkin bars batter is in pan top with your crumb topping.
  7. Place all three ingredients for crumb topping into a bowl and stir.
  8. Sprinkle on top of bars before baking.
  9. Place in preheated oven of 350 degrees and let bake for about 20-23 minutes.
  10. Let cool before slicing into bars.