No-Bake Pumpkin Spice Bars

No-Bake Pumpkin Spice Bars


  • ½ cup organic dates, pitted and chopped (6-8 dates)
  • ⅓ cup no sugar added/natural pumpkin purée
  • ¼ cup sugar-free almond butter
  • 2 Tablespoons organic maple syrup
  • 2 teaspoons cinnamon
  • ½ teaspoon cloves
  • ½ teaspoon ginger
  • ½ teaspoon nutmeg
  • 1 Tablespoon Biochem 100% Whey Isolate Protein Powder in Sugar Free Pumpkin Spice
  • 2 ¼ cup old-fashioned oats
  • ⅓ cup pepitas
  • ⅓ cup pecans, coarsely chopped
  • 2 oz. dark chocolate, for topping (optional)
  • Flaky sea salt, for topping (optional)


  1. In a food processor, add dates and pulse until a thick paste forms. Add the pumpkin purée, almond butter, and maple syrup and pulse until combined.
  2. Add cinnamon, cloves, ginger, nutmeg and Biochem Pumpkin Spice Protein Powder and pulse until well combined.
  3. Add oats, pepitas and pecans and pulse just until mixed. You don’t want to over-process as you’ll lose the texture, so watch closely!
  4. Transfer the mixture to an 8x8 inch pan lined with parchment paper -- leave excess parchment paper on the sides to help pull the bars out. Flatten the mixture with a spoon, then cover with a second piece of parchment paper and use a sturdy flat surface (such as the base of a cup), to strongly press the bars. This is what keeps the bars together, so press as much as you can!
  5. Freeze for at least 1 hour, then remove from the pan and cut into 8 bars. If using, melt 2 oz. dark chocolate and drizzle over the bars with a spoon.
  6. Top with a sprinkle of flaky sea salt and enjoy!


There are also a few easy substitutions you can make:

Substitute the almond butter for any nut butter of your choice
Substitute the pepitas or pecans for any nut of your choice

These bars should be stored in either the fridge (will keep for up to one week) or the freezer (will keep for up to one month). If you're freezing the bars, make sure to let them thaw a little at room temperature before eating!