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Toasted Coconut Pumpkin Protein Bars
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  1. 1 1/2 cups shredded dried coconut
  2. 1 cup almond butter
  3. 1/4 teaspoon stevia drops
  4. 1/2 cup pumpkin puree
  5. 1/2 cup butter, softened
  6. 1 cup Designer Whey French Vanilla
  7. 2 tablespoons pumpkin pie spice
  1. Toast coconut by spreading on to a baking pan and baking at 375°F for 3-5 minutes or until browned. Let cool.
  2. In medium sized mixing bowl, blend all ingredients until well combined.
  3. Spread into a 9x9 baking pan lined with parchment paper.
  4. Bake in 350°F oven for about 20 minutes or until browned.
  5. Cool on wire rack. When cool, slice into squares.
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