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
Stephanie says
Soo yummy!
Jessica DeMay says
Thanks, Stephanie!
Alida says
Is it possible to not use egg white powder/collagen peptides?
Jessica DeMay says
Hi Alida- you can leave it out, but they will obviously not have as much protein and may be stickier. Adjust the water as needed.
Kelly says
I love your recipes! Maybe I mixed it too much but the texture is more Larabar to me. Very delicious!
Jessica DeMay says
Thanks, Kelly! They are more blended than an RXBAR, but I still consider them a copycat because of the ingredients. Glad you like them!
Megan Romero says
I LOVE this recipe and the chocolate sea salt recipe - I've shared this link with several friends. I have a question - the second time I made it, it came out stickier than the first - I used canned pumpkin from the fridge (it had already been opened) and collagen peptides. Do you think either of these would have caused it to become stickier?
Jessica DeMay says
Thanks, Megan! I'm so glad you like these. That's weird- I don't think that should affect the stickiness. Maybe the pumpkin was waterier? I've made them many times with collagen and it works the same. You can always add a little more collagen maybe? I have also had people bake them which helps dry them out. Hope they're still tasty.
Karen says
I made these this morning. Waiting for them to firm up, but did taste them. SO good! It's a messy process, but woth it. Thanks so much.
Jessica DeMay says
You're welcome, Karen! Thanks for trying them. Yeah, cleaning the blender is the worst part!!
Sharon Ricci says
I love how easy these were to make! Have you ever tried substituting hemp powder for the egg powder?
Thanks!
Jessica DeMay says
Thanks for trying them, Sharon! I haven't and I think that would affect the flavor. You can always try it though!
Cat says
I'd like to make a version with much less sugar, what do you suggest I replace most of the dates with?
thank you
Cat says
and one answer is, almond butter!
I made 1 batch with 6 dates and 5tbsp almond butter, and 1 batch with 6 prunes and 5 tbsp almond butter, both turned out great!
next time I'm trying cashew butter.
Jessica DeMay says
Hi Cat- I'm sorry I didn't get right back with you! I'm glad you found that almond butter works. I was going to suggest cutting the amount of dates in half and if needed adding more water. I love the nut butter idea. Of course you can't completely eliminate them, but you can reduce them. I'm glad you like them! Thanks for trying my recipe!
Cat says
no worries, I"m glad I found something that worked out, thank you for this great recipe! 🙂
Amy says
Is there something I could use in place of the egg white powder or collagen? I live overseas and don’t have either. Would like coconut flakes ground into a flour work? Or ground oats (I know then it would not be Whole30)? The recipe sounds yummy!
Jessica DeMay says
Hi Amy- I think shredded coconut would work great. You may be able to just leave it out completely and reduce the pumpkin a little. Hope that helps!
Janis says
Made these today with my 3 year old daughter. Super fun and yummy. Mine also came out really sticky. They've been in the fridge all day. Anything I can do to try to firm them up? I don't think I can cut them into bars at this point.
Jessica DeMay says
Hi Janis- thanks for trying my recipe! I'm sorry they're so sticky. Try placing them in the freezer. If they're really gooey I would say put them back in the food processor and add some more nuts and egg whites or collagen. I hope that helps!
Robin says
Use less dates. I make RX bars almost each week and I use 14 dates. At first I used the amount the recipe called for and they were terribly sticky. I also boiled the dates first then let them cool.
Michelle Gillard says
Wicked good! I followed recipe exactly then added chocolate chips before I put into the fridge and they came out awesome!! Definitely more filling then the original RX bars and so much less processed! I had a tough time finding egg white protein powder - I finally found it at Trader Joe's.
Jessica DeMay says
Thanks, Michelle! I'm so glad you like them! I love that idea of adding chocolate chips- yum! Thanks for trying my recipe 🙂