Healthy snacks should be nourishing but also simple to make, flavorful and fun! These No Bake Pumpkin Fudge Bars are super easy to make, loaded with vitamins and minerals AND taste absolutely amazing! If you love a good pumpkiny sweet treat and want to avoid unhealthy or high cal ingredients, you’re going to want to try these!
RECIPE INSPO
I’m always looking for good healthy snacks and it seems that homemade is the way to go for cleaner options and less expensive so making my own treats is something I am working on doing more often. The more I have healthy options like this on hand, the more I stay can true to eating in alignment to my nutrition preferences. I find, it’s really so much about having the healthy options prepped and ready to go that makes the biggest difference in staying on track to my nutrition preferences. I love a good snack but also love to find fun ways to support my health, so pairing healthy pumpkin and peanut butter together and adding in some nutritious coconut oil, and anti-inflammatory spices is a great way to nourish your body while enjoying that super satisfying sweet treat.
I also wanted to incorporate seasonal food so pumpkin was the inspo. It’s funny though because canned pumpkin is available all year long an it’s so delicious and flavorful yet most of us never cook or use it until October 1st rolls around! Either way, if you love pumpkin or want to try it in a new fun way, put this recipe on your must make list this month and give it a try!
INGREDIENTS
What you Need:
- Canned Pure Pumpkin – 100% pure pumpkin puree is what you need
- All Natural Peanut Butter – I prefer organic when it comes to peanut butter, but as far as flavor and texture goes use what you like just make sure it’s creamy and not chunky.
- Vanilla – Pure Vanilla is more flavorful then Imitation Vanilla and does not contain other additives, use what you like.
- Cinnamon- This gives the bars such a good fall flavor and has numerous health benefits
- Pumpkin Pie Spice – This contains a little bit of all those fall flavors but you can use a pinch each of ginger, all spice, and nutmeg instead
- Maple Syrup – This natural sweetener pairs well with the recipe look for all natural maple syrup
- Coconut Oil -A sweet healthy fat that adds a hint of coconut flavor and helps provide moisture to the chocolate chip layer
- Semi Sweet Chocolate Chips – You can also use plant based chocolate chips as I have done that too and dark chocolate would work as well.
- Sea Salt – Look for coarse Himalayan Pink Sea Salt, as that will give add the best flavor and texture
- Protein Powder – I used unflavored, plant based and that worked well. I think a vanilla or even chocolate powder would work too, if you didn’t want to buy a new protein just for this recipe.
Other Supplies
- Parchment Paper – This helps effortlessly lift the bars our of the pan and also reduces the mess
- Bread Pan or Small Baking dish – A bread/loaf pan works the best but any baking dish will work as long as it is freezer safe.
MAKE IT
- In a mixing bowl, scoop all the wet ingredients (except the coconut oil) together and stir well.
2. Then add in the protein powder and seasonings. Stir well. Give it a taste test. sometimes it might need a little more sweetness or seasonings to get that perfect flavor for you.
3. Now, spread the mixture into a loaf pan lined with parchment paper. Spread and Smooth out evenly with a spatula. Give it a little hint of sea salt. Set the dish in the freezer to set up, about an hour. Depending on how long you will leave it in there, you may want to place a layer of saran wrap on it or a dish towel over it.
Once the fudge is firm make the chocolate layer.
4. In a microwave safe bowl, add chocolate chips and coconut oil together. Microwave in increments of about 20 seconds stirring in-between each so that the chocolate doesn’t burn and to mix well. Once the chocolate is melted and spreadable, spread it evenly on top of the pumpkin layer. WOrk quickly as the chocolate will harden up in minutes. Add another small dash of sea salt and place back into the freezer to firm up. About 30 minutes to an hour.
5.Once the fudge and chocolate layers are set, uncover and pop out of the pan using the parchment paper. Then remove parchment paper; it should peel off just fine in a clean layer. Make sure there isn’t any on the fudge. Let thaw about 15 minutes until you can cut into it and then slice into small slices, serve immediately
6. Keep in the fridge or in the freezer in a freezer safe container until ready to eat. Enjoy!
Variations
Coconut Oil– For coconut allergy you can swap this out for olive oil
Protein Powder: if you don’t have unflavored protein powder you could try either vanilla or chocolate even. It will change the flavor but will go well with the bars. Use one scoop as two will make it a bit thick and chalky textured.
Sweetener: you swap honey for maple syrup or add in a half ripe banana. Just Make sure the bars are the consistency you want, not too thick and not too runny.
Boosters: You can add in chia seeds, or chopped nuts for a little crunch. I would put them on the top layer so you have a smooth fudge but change it up how you like it! Coconut flakes would be an amazing topping as well.
Swap Organic Peanut Butter for your favorite variety of nut butter as any will work. Almond butter may be a bit dryer so keep that in mind adding in a little more maple syrup and could also add a half small ripe banana to give moisture if needed.
Batch Prep
To make the most of your time, batch prep these ahead. Double the recipe and keep one in the fridge for now and one in the freezer for later! That way you never run out of healthy sweet treats.
TO FREEZE:
Follow recipe as directed. Once the recipe is frozen. Pop out of the pan using the parchement paper. Remove the paper and slice the bars into thin sections. Place the bars into a freezer safe, container. You can use a plastic storage container, glass meal prep bowls or just freezer bags all work great. Be sure to let the air out as best as possible then place the bars in the bin. Cover and/or seal. Make sure to add a label so that you know what the food item is and the date. That way there is not questioning this mysterious item should it lost in the fridge for a few months – which i’m guessing they wont so they’re so delish! Use with 3 months for best quality.
SERVE FROM FROZEN:
Remove one bar or the whole container. Allow to that on the counter until no longer frozen solid in center or to your desired consistently. I don’t like mine too frozen but I do like them cold so I’ll let them thaw about 30 minutes so they’re cold but soft. Enjoy! They will turn mushy so be sure to cover any leftovers and place in fridge within 2 hours then use within the week.
Ingredients
FOR THE FUDGE 1C 100% Pure Canned Pumpkin 1/2C Organic Natural Peanut Butter 2 Tsp Vanilla 1 Scoop Unflavored Protein Powder 2 Tsp Maple Syrup 1/2 Tsp Pumpkin Pie Spice 1/2 Tsp Cinnamon Pink Himalayan Sea Salt FOR THE CHOCOLATE LAYER 2 TBL Coconut Oil 1C Semi Sweet Chocolate Chips See Variations for Substitutes and Swaps
Instructions
- In a mixing bowl, mix the fudge ingredients together. Stir until really well combined.
- Smooth the mixture into a bread pan, lined with parchment paper so you can easily remove it when its set.
- Set the pan in the freezer to set up, about 30 minutes to an hour.
- Once the fudge is firm, keep in freezer as you make the chocolate layer.
- Mix the chocolate chips and coconut oil together in a microwave safe dish. Heat in increments of about 20 seconds, stirring in between. Keep warming and stirring until the chocolate is melted and spreadable. Should be no more than one minute. Check often so that the chocolate doesn't burn and alter flavor.
- Once melted, work quickly to add on top of the frozen fudge in a nice even layer. Sprinkle with a hint of coarse Himalayan sea salt.
- Place back in the freezer until set about 30-60 minutes.
- Once set pull the parchment paper from pan and remove from bar, then slice into bars.
- Let thaw to desired consistency.
- Store in fridge up to a week and in freezer until ready to serve.
Notes
VARIATIONS
Protein Powder: if you don't have unflavored protein powder you could try either vanilla or chocolate even. It will change the flavor but will go well with the bars. Use one scoop as two will make it a bit thick and chalky textured.
Sweetener: you swap honey for maple syrup or add in a half ripe banana. Just Make sure the bars are the consistency you want, not too thick and not too runny.
Boosters: You can add in chia seeds, or chopped nuts for a little crunch. I would put them on the top layer so you have a smooth fudge but change it up how you like it! Coconut flakes would be an amazing topping as well.
Swap Organic Peanut Butter for your favorite variety of nut butter as any will work. Almond butter may be a bit dryer so keep that in mind adding in a little more maple syrup and could also add a half small ripe banana to give moisture if needed.
Make these? Send your healthy selfies to me in a DM or email so I can share with our community, love seeing those!