These Pumpkin Spice Paleo Protein Bars use a simple blend of dates, nuts, and loads of pumpkin pie spice and cinnamon for extra flavor. They’re no-bake, homemade, healthy, and perfect for meal prep. For added health benefits, they include collagen peptides, too!
This post is sponsored by my partnership with Vital Proteins. Thank you for your continued support in allowing me to partner with brands I trust and enjoy working with!
So it’s starting to feel like fall is here to stay in Michigan. The colors on the trees are pretty much at their peak and the temperature has dropped quite a bit, especially at night. Drew and I have been using our fireplace in the evenings and I must say… it’s quite nice! I didn’t grow up having a fireplace, so it feels kind of odd, but I love sitting on the couch and having that fire going as we watch some TV. What is it about fire that is so mesmerizing…
But all this crisp fall weather makes me want to make all the healthy, fall-inspired snacks I can think of. That’s what brings me to these Pumpkin Spice Paleo Protein Bars. They are super-healthy from the added bonus of collagen peptides and so easy to make with the help of your food processor!
Pumpkin Spice Paleo Protein Bars
I guess we’re back to being basic again. But I am hoping the majority of you are alright with that, because you can enjoy these Pumpkin Spice Protein Bars in under 20 minutes.
Ingredients for Pumpkin Spice Paleo Protein Bars
- unsweetened, shredded coconut
- collagen peptides
- pumpkin pie spice
How To Make Pumpkin Spice Paleo Protein Bars
- Line an 8×8 or 9×9 baking dish with parchment paper or plastic wrap (for easy removal). Set aside.
- In the bowl of your food processor with the blade attachment, process the nuts, coconut, collagen peptides, and spices until coarse, about 10-15 seconds.
- Add pitted dates and process for another 15-20 seconds.
- Begin to add water, 1 Tablespoon at a time, until the paleo protein bar recipe starts to come together into a sticky dough. You may need up to 4 Tablespoons.
- Transfer the date-nut mixture to the lined pan and press into all 4 corners, making an even layer. Place in the freezer for 15 minutes. This makes it easier to cut the homemade protein bars into squares.
- Remove from freezer and cut into 16 squares. Enjoy!
The Collagen Peptides
Oh yeah… we’re sneaking in some collagen into these bars for protein, plus it’s great for your skin and joints!
Anyways, I’ve been loving these seasonal paleo protein bars. They’re kind of like a Larabar in a sense because we’re using dates and nuts as the main ingredient, but even more amazing because they’re homemade and you get a health boost from the collagen peptides.
A Little Note on Pumpkin Pie Spice
We’re also adding two whole tablespoons of pumpkin pie spice seasoning. I know I know, it may sound a little crazy but TRUST ME. And then adding another heaping tablespoon of ground cinnamon to balance out the other seasonings in the pumpkin spice.
Date-based bars (and balls) are easily one of my most favorite healthy snacks to always have on hand. You just can’t beat simple ingredients like these!
Tips For The Best Pumpkin Spice Paleo Protein Bars
- Want more variety of nuts? Feel free to use a mix of any of your favorite nuts such as almonds, cashews, and walnuts.
- Want to make them into protein energy balls? Portion them out into a rounded tablespoon and roll between your hands. You should get about 16 energy balls.
- Don’t want the added bonus of collagen peptides? Simply leave it out and reduce the water by 1 Tablespoon.
How To Store
These paleo-friendly protein bars keep best stored in an airtight container in the fridge for up to 2 weeks.
You can even individually wrap them in parchment, place them in a plastic freezer storage bag, seal tight, label, date and freeze for up to 1 month. That way, they are ready and waiting whenever the craving strikes for a healthy, afternoon snack!
More Protein Bar Recipes You’ll Love:
- Paleo Cacao Coffee Protein Bars [copycat RXBAR]
- 4-Ingredient Homemade Protein Bars [Whole30, Paleo]
- How To Make Homemade Protein Bars [copycat RXBAR]
- Banana Bread Energy Bars [Vegan, Paleo, Whole30]
If you make this Pumpkin Spice Paleo Protein Bar recipe, be sure to leave a comment and review on the blog! I love hearing from you, and it helps others learn more about the recipe too! Xx Ashley
- Line a square 8×8 or 9×9 baking pan with parchment paper or plastic wrap. Set aside.
- In the bowl of your food processor, process nuts, coconut, collagen peptides, and spices until a course meal, about 10-15 seconds.
- Remove lid from food processor and add pitted dates. Process again until ingredients are fully combined, roughly 15-20 seconds. Start adding water 1 Tablespoon at at time. You may need up to 4 Tablespoons. Ball mixture will be thick, sticky, and slightly wet.
- Transfer mixture to lined pan, pressing flat and evenly into all 4 corners. Place pan in freezer for about 15 minutes to allow bars to firm up.
- Lift bars out of pan, place on cutting board, and cut into 16 squares. Store in container in fridge for up to 2 weeks.
For the nuts I used raw, unsalted cashews and walnuts. Feel free to use a mix of nuts such as almonds and cashews, almonds and walnuts, etc.
You could also make these into energy balls! I’d suggest about a rounded Tablespoon size.
Collagen peptides is not needed for this recipe. You can leave it out, just decrease the water about 1 TBS less.
Nutrition information based on 1/16th of recipe.
- Serving Size: 1 bar/square
- Calories: 189
- Sugar: 17
- Sodium: 21
- Fat: 10
- Saturated Fat: 2
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 23
- Fiber: 3
- Protein: 5
- Cholesterol: 0
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