Dr. Igor’s Pumpkin & Hemp Heart Fudge Protein Bars Recipe

This article was originally published on Blue Ribbon Hemp. To view the original article and recipe, click here.

Raw Paleo Protein Bars with a Pumpkin Spice & Vanilla Bottom Layer topped with a Maple Carob Fudge Layer with Pepitas and Hemp Hearts

DAIRY-FREE/GLUTEN-FREE/PALEO/PLANT-BASED/VEGAN/VEGETARIAN

Total Time: 4 hours and 25 minutes

Prep Time: 25 minutes

Set Time: 4 hours or overnight

Makes: 16 bars

Allergens: peanuts, seeds, tree nuts

What the fudge, these are healthy? Oh yes, they are! Indulge in these decadent pumpkin protein bars free of processed sugars, unhealthy fats, gluten, dairy and cocoa.

No more need to buy expensive protein bars with ingredients you can’t pronounce to save your life. Instead, whip up this recipe in a breeze and let the refrigerator do the rest of the work for an easy to assemble and stress-free snack.

Loaded with tons of dietary fiber, plant-based proteins, healthy fats and unrefined carbohydrates, this fudge bar will give you a generous amount of energy to get you through the day!

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Ingredients

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BOTTOM LAYER

¾ cup of tigernut flour
½ cup of pumpkin protein
¼ cup of peanut butter protein
2 tablespoons of coconut flour
¼ cup of coconut oil, melted
½ cup of canned pumpkin purée
½ cup of maple syrup
1 teaspoon of pumpkin spice
½ teaspoon of vanilla extract

TOP LAYER

½ cup of carob powder
½ cup of tigernut flour
½ cup of maple syrup
½ teaspoon of vanilla extract
¼ cup of coconut oil, melted
6 tablespoons of unsweetened macadamia milk
½ teaspoon of ground cinnamon
¼ teaspoon of salt
¼ cup of pumpkin seeds
¼ cup of hemp hearts

Steps

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1.) Bottom Layer: in a mixing bowl, combine all the ingredients listed, and fold together with a spatula until everything is thoroughly combined. Set aside.

2.) Top Layer: in another mixing bowl, combine all the ingredients except for the pumpkin seeds and hemp hearts, whisk together until the mixture looks like melted chocolate. Fold in the hemp hearts and pumpkin seeds. Set aside.

3.) Assembly: Line a 9”x9” square baking pan with parchment paper coming off the sides for easy removal. Make sure to spray with a little oil. Evenly spread the pumpkin layer first, then the carob fudge layer.

4.) Set: Cover the protein bars with plastic wrap and let the batter set in the fridge for at least 4 hours or overnight. Before serving, cut them into 16 pieces and enjoy straight from the fridge.

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Tips

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Storing: In an airtight glass or plastic container with parchment paper in between the protein bars if stacking
Shelf life: up to 7 days in the refrigerator
Spray your spatula with a little bit of oil before spreading the fudge layers to avoid sticking.

It may be difficult to find some of these products so here is a 1:1 substitution guide. Look for these replacements in the baking aisle of your local grocery store, health food stores, online, or you may have them already in your pantry. Granted it may not taste the same or be paleo or grain-free anymore but that’s totally up to you.

-Almond flour for tigernut flour

-Cacao powder for carob powder

-Honey for maple syrup

-Any other unsweetened plain or nut milk for macadamia milk
-Sunflower seeds for pumpkin seeds

-Unflavored vegan protein powder for pumpkin protein

-hemp protein for peanut butter protein powder

Q&A

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What are tigernuts? Tigernuts are chickpea sized root vegetables that look and taste a lot like nuts. A great substitute for grain-free and nut-free cooking, this versatile ingredient is common among the paleo community and can be used in many ways. This magical tuber is rich in magnesium, iron and zinc, high in prebiotic fiber which is great for gut health. In this recipe we use the flour version of tigernut.
Where can I buy tigernut flour? Check online, vegan food shops, Whole Foods and specialty stores. Make sure to buy the kind with the shell pulverized as well so all the important nutrients and fibers aren’t stripped off the nut-like vegetable.
What is carob powder? Carob powder is a cocoa powder alternative that tastes like chocolate and nuts. It’s made from pulverized carob pods and can be used as a substitute in baked goods, adding sweetness and a unique dimension of flavor. Carob is high in fiber and rich in antioxidants. It’s also caffeine-free which is great for chocolate lovers who are intolerant to it.