Pumpkin Energy Bars Food
PUMPKIN ENERGY BARS
These are perfect for kids school snacks. Freeze them and pull one or two out to pop in their snack container. You'll know you are sending some protein and fiber and not too much sugar. The small amount of chocolate chips just on the top make them feel like they're getting a treat! My kids and their classmates give them 5 stars!
Provided by Deiberts
Categories Appetizers and Snacks Snacks Granola Bar Recipes
Time 50m
Yield 24
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a large bar-cookie pan.
- Stir pumpkin puree, eggs, sugar, oil, and water together in a large bowl until smooth.
- Stir all-purpose flour, pastry flour, powdered milk, almonds, flax seed meal, baking soda, salt, cinnamon, nutmeg, cloves, and ginger together with a whisk in a separate bowl; stir into the pumpkin mixture until you have a smooth batter. Pour the batter into the prepared pan. Sprinkle chocolate chips over the top of the batter.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Let cool completely before cutting.
Nutrition Facts : Calories 265.6 calories, Carbohydrate 29 g, Cholesterol 31.8 mg, Fat 15.4 g, Fiber 3 g, Protein 5.4 g, SaturatedFat 3 g, Sodium 326.5 mg, Sugar 18.3 g
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- Place all ingredients in a food processor and pulse until the mixture is well combined, but there are still some chunks of nuts. It should look like this picture.
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- Brush the sides and bottom of a loaf pan with a bit of melted coconut oil, then line pan with parchment paper, set aside.
- In a small bowl, add coconut milk, alcohol free vanilla and powdered stevia, whisk to combine, set aside.
- In the bowl of a food processor, add cooked quinoa, pumpkin seed butter, pumpkin pie spice, unsweetened shredded coconut and chia seeds, process until combined. Add coconut milk mixture, again process until combined. Lastly, add coconut oil and process until just combined.
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- In a food processor, combine the dates, honey, pumpkin, pumpkin pie spice, and salt and pule until smooth and combined.
- In a large bowl, combine the oats, coconut and pumpkin seeds. Add the date mixture and stir until combined.
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- Whisk together the peanut butter, honey and pumpkin puree. If the mixture is thick and not pourable, then microwave the mixture for 20-30 seconds. A softer mixture will make it easier to mix together.
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- If the dates are dry or hard, let soak in hot water for 10 minutes, then drain and pat dry. Transfer the dates to a food processor fitted with a steel blade. Pulse until the dates are in small pieces and form a sticky ball.
- Add the oats, pecans, pumpkin, 1 tablespoon maple syrup, chia seeds, pumpkin pie spice, vanilla extract, maple extract (if using), and salt. Pulse to combine. The oats and nuts should be in small pieces of roughly the same size, but not completely smooth. Taste and add 1-3 teaspoons additional maple syrup if you desire a sweeter mixture.
- Transfer the mixture to a bowl, then cover and refrigerate for at least 30 minutes. With a spoon or cookie scoop, scoop the mixture then roll it into balls. Transfer to an airtight container and store in the refrigerator for up to 2 weeks or freeze for up to 2 months. If the balls are frozen, there is no need to let thaw—just eat immediately, or let them sit a few minutes to warm up if desired.
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- Process: Place all ingredients into a food processor and process until the mixture is finely chopped and sticky.
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