These Paleo Pumpkin Protein Bars are a copycat version of the seasonal RXBar. No-bake, made with all simple, healthy ingredients, and so delicious! Whole30, gluten free, and dairy free.
These are the third RXBar copycat I've made. There's the Chocolate Sea Salt and the Sunbutter Protein Bar (PB copycat) that are both just as easy and good for their own reasons. These have the distinct pumpkin flavor from the pumpkin pie spice and have actual pumpkin in them. Yum!
They are made completely in the food processor and it only takes a few minutes. They can be eaten right away, but are best refrigerated first because they firm up more.
These are Whole30 compliant since they are just sweetened with dates. I love the original bar, but I think these are actually better. They are softer and don't stick to your teeth as much.
I don't usually post nutrition facts for my recipes because I don't count calories or fat, but here is the comparison of these to the store bought kind. This is if the bars are cut into 9 squares.
Orignal: Calories 210, Fat 8g, Carbs 23g, Fiber 3g, Sugar 15g, Protein 12g
Mine: Calories 257, Fat 13g, Carbs 20g, Fiber 4g, Sugar 14g, Protein 13g
Pretty good! Especially considering they can be made any time and you do not have to wait for them to come out in the fall! The pumpkin spice is perfect in these- definitely there, but not overpowering.
The original bar uses egg whites as the protein and I have used that as well, but I also like using collagen peptides instead. It has more health benefits and I like using it whenever I can. It's completely taste free so you can't tell the difference.
You will love this homemade version of the popular bar. They taste amazing, are soft, chewy, and make a great snack.
Here are the other 3 flavors again: Chocolate Sea Salt and Sunbutter Protein Bar (PB Copycat), and Apple Cinnamon Raisin.
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Paleo Pumpkin Protein Bars (Copycat RX Bar)
Ingredients
- 1 cup raw almonds
- 1 cup raw cashews
- 1 ½ cup dates
- 1 cup egg white powder or collagen peptides
- 2 teaspoons pumpkin spice
- ½ teaspoon salt
- 6 tablespoons canned pumpkin not pie mix
Instructions
- Line a 9 inch square pan with parchment or wax paper. Set aside.
- Combine almonds and cashews in the food processor and turn on until they are roughly chopped.
- Add in dates and process until combined. The mixture won't be smooth.
- Add in the egg white powder, pumpkin spice, salt, and pumpkin and process until mixture comes together. This may take 3-4 minutes. Stop and scrap down sides as needed.
- Press mixture into pan as evenly as possible.
- Refrigerate for a couple hours, then cut into 9 bars (3x3).
- Store covered in the fridge for best texture.
Nutrition Information
Darryl Edwards says
These look scrumptious!!! I will definitely try to make this in the near future. Thank you!
Jessica DeMay says
Thanks, Darryl! I hope you enjoy them!
ChihYu says
You always have the most moist and amazing snack bars on the internet ! Thanks so much for sharing !!
Jessica DeMay says
Thanks, ChihYu! You are so kind!
Holley @ ThePrimalDesire.com says
These look moist and delicious, and I love love love all things pumpkin!
Jessica DeMay says
Thanks, Holley!
Cristina Curp says
oOOOOooooOOO these look too good. Love copycat recipes lol bc while I love RX man they get be pricey to buy regularly.
Jessica DeMay says
Thanks, Cristina! They are so much cheaper than store bought! 🙂
Jo Romero says
I am trying to find lots of ways to get pumpkin into my kids' diets for autumn, and this will definitely be one we'll make. Love it, thanks!
Jessica DeMay says
You're welcome, Jo! Your kids will love these!
Melissa says
Finally! A snack that will fill me up and yastes good. I can't wait to make this! Thank you!
Jessica DeMay says
Thanks, Melissa! Hope you enjoy!
Jean says
Dang, this looks amazing! Love your take on the Rx Bars.
Jessica DeMay says
Thanks, Jean! They're fun to make.
Emily @ Recipes to Nourish says
These protein bars look amazing and so perfect for this time of the year! I love that beautiful texture too, so yummy with all of those dates (my favorite!).
Jessica DeMay says
Thanks, Emily! The texture is perfect! Soft and chewy 🙂
Cindy says
If you use just egg whites whipped up instead, how many would you need? And could you use homemade pumpkin purée or would it be too wet? Oh yes and finally could you sub dates for prunes?
Jessica DeMay says
Hi Cindy- you can't use actual egg whites because then it would throw all the other measurements off and you'd have to bake them and I don't even think it would come out the same. You can use collagen peptides instead if you have those. You can use homemade puree, just add it tablespoon by tablespoon until the mixture comes together. You may not need as much as I used. Yes, you can use prunes, but the taste will be much different.
Christine says
I did use egg whites instead of powder and peptin, They won't get hard. How do I fix this. You mention in the above reply to bake them. At what temperature and how long?
Thanks,
Christine
Jessica DeMay says
Hi Christine- I don't know since I have never made them like that. I'd say 350° for 20-25 minutes. Hope that helps!
Renee says
Super fun lunchbox snack for my kids! Thank you!
Jessica DeMay says
You're welcome, Renee! Yes, definitely!
Katelyn says
I just made these using the collagen peptides. The bars came out super sticky like I couldn’t even slice them and needed a spoon to eat. Any recommendations? I followed the instructions as above but don’t know what turned wrong. Thanks!
Jessica DeMay says
Hi Katelyn- thanks for trying my recipe! I'm sorry they came out sticky. If you followed it exactly then I don't know what it would be. You could try reducing the pumpkin next time to just 1/4 cup. If you still have them you could try mixing some more collagen into them. I hope you try them again!
Susannah says
I followed the recipe exactly using collagen peptides and mine also turned out sticky. The flavour is delicious, so next time I think I will add the pumpkin puree slowly and stop when they have the right consistency. After reading this review, I added more collagen, but they are still too sticky to cut into bars.
Jessica DeMay says
Hi Susannah- have you refrigerated them yet? They are sticky when made, but should firm up in the fridge.