Dessert/ Snacks

Pumpkin Cookie Dough Candy Bars

Chewy no bake pumpkin cookie dough filling which initially I had intended to swirl with chocolate chips and eat it straight from the bowl, but then figured it is Halloween and a great excuse to make a homemade candy bar.

There is something so satisfying about coating something in chocolate and having it look super pretty and homemade. It’s a skill I’ve acquired over time…not coating them too generously, having the chocolate just the right consistency, and allowing them to set at room temperature especially if the filling is frozen to avoid that condensation forming on the outside.

You have the option of adding a little protein powder or making them protein free. I used Otto’s Cassava Flour which you could replace with another non gluten flour. I wouldn’t recommend regular flour as I did try just to see the results and it was far too tacky! I’d stick with something like a plain gluten free straight up rice flour perhaps! Do let me know if you try any other variations.

Happy Halloween folks!

Pumpkin Cookie Dough Candy Bars

Print Recipe
By Serves: 8 Prep Time: 1 hour Cooking Time: Nada!


  • 120g pumpkin puree; I used canned
  • 60g smooth roast cashew butter; sunflower seed butter for a nut free option
  • 45 ml (3 tbsp) maple syrup
  • 15g Pulsin Vanilla Whey Protein*
  • 60g Cassava flour; can be replaced with plain white rice flour
  • Pinch of sea salt
  • 60g dark chocolate of choice roughly chopped
  • 1 tbsp coconut oil or clarified butter



Mix together pumpkin puree, maple syrup and cashew butter in a large bowl.


Add the cassava flour, protein powder and sea salt. Stir well to combine.


Divide mixture into 6 even balls. Shape to form mini bars and place on a baking paper lined tray into the freezer for 30 minutes.


Melt chocolate in the microwave using 30 second increments. Stir in coconut oil or clarified butter.


One at a time, coat the pumpkin bar filling in the chocolate, submerging using a large spoon and lifting from the chocolate using a fork, tapping off the excess before returning to the baking paper lined tray to set.


Store in the fridge for up to five days.


*Add an extra 10g of Cassava flour if not using the protein powder!

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