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Pumpkin Cookie Dough Candy Bars


  • 120g pumpkin puree; I used canned
  • 45 ml (3 tbsp) maple syrup
  • 60g Cassava flour; can be replaced with plain white rice flour if desired
  • 60g dark chocolate of choice roughly chopped


  • 60g smooth roast cashew butter; sunflower seed butter for a nut free option
  • 15g Pulsin Vanilla Whey Protein
  • Pinch of sea salt
  • 1 tbsp coconut oil or clarified butter

These no bake pumpkin cookie dough bars are made grain free with cassava flour and contain a nice little protein boost. The texture is dreamy and the dark chocolate crispy coating is a beautiful contrast.

Pulsin’s Natural Vanilla Whey Protein  works really well in recipes, and can also be simply shaken up with milk for an easy on-the-go protein boost, it’s a great source of calcium too! You can find a delicious variety of recipes containing Pulsin’s Natural Vanilla Whey Protein here.



Pulsin’s goal is to create tasty nutritionally balanced products to suit everyone’s needs; be that for health, dietary intolerance or lifestyle, to help each person be their best self. Since launching Pulsin in 2007, co-founders Simon Ashburner, Nick Bildner and Ben Lewis, have shared the view that people, of all ages should be able to eat healthy foods without compromising taste.



  1. Mix together pumpkin puree, maple syrup and cashew butter in a large bowl.
  2. Add the cassava flour, protein powder and sea salt. Stir well to combine.
  3. 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.
  4. Melt chocolate in the microwave using 30 second increments. Stir in coconut oil or clarified butter.
  5. 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.
  6. Store in the fridge for up to five days.