Pumpkin Chocolate Chip Protein Brownie Bites

Pumpkin Chocolate Chip Protein Brownie Bites

These pumpkin chocolate chip protein brownie bites are for the person who wants something sweet after dinner but also wants that snack to actually satisfy them.

Pumpkin keeps them soft and fudgy, chocolate bone broth protein and PBfit add protein, oats and flax add fiber, and real maple syrup and mini chocolate chips make them taste like an actual treat. Because if your “healthy dessert” tastes like protein powder, what are we even doing?

Make them once, keep them cold in the refrigerator and grab two when the after-dinner chocolate craving hits.

Serving size: 2 bites, approximately 69g

Makes: 12 bites

Macros

Approximately 180 calories | 13g protein | 27g carbohydrates | 5g fat | 6g fiber

Macros may vary depending on the specific protein powder, PBfit and chocolate chips used.

Ingredients

• ½ cup (120g) pumpkin purée

• 2½ tablespoons (50g) pure maple syrup

• ⅛ teaspoon almond extract or ½ teaspoon vanilla extract

• ¾ cup (60g) old-fashioned oats

• ¾ cup (72g) PBfit or PB2 powdered peanut butter

• 50–60g PaleoValley Chocolate Bone Broth Protein Powder, based on scoop weight

• 2 tablespoons (14g) ground flaxseed

• 1 tablespoon unsweetened cocoa powder

• 1½ teaspoons pumpkin pie spice

• ½ teaspoon ground cinnamon

• ¼ teaspoon kosher salt

• 3 tablespoons (42g) mini semi-sweet chocolate chips

• Flaky sea salt, optional

Directions

1. Add the oats to a blender or food processor and blend until they resemble a fine oat flour.

2. In a medium bowl, stir together the pumpkin purée, maple syrup and almond extract until smooth.

3. In a separate bowl, combine the oat flour, PBfit, chocolate protein powder, ground flaxseed, cocoa powder, pumpkin pie spice, cinnamon and salt.

4. Gradually fold the dry ingredients into the pumpkin mixture until a thick brownie-batter-style dough forms. Do not add additional liquid unless absolutely necessary—the pumpkin provides plenty of moisture and the mixture will firm considerably as it chills.

5. Fold in most of the mini chocolate chips, reserving a small amount for the tops.

6. Refrigerate the dough for 20–30 minutes.

7. Weigh the finished dough. The tested batch weighed approximately 414g, so divide the dough into 12 portions of approximately 34–35g each.

8. Roll each portion into a ball and flatten very slightly to create a brownie-bite shape.

9. Press the reserved mini chocolate chips into the tops and, if desired, finish with a few flakes of sea salt.

10. Refrigerate for at least another 30 minutes before serving. The flavor and texture are best once the bites are completely chilled.

Storage Tips

Refrigerator: Store in an airtight container in the refrigerator for up to 5–7 days.

Freezer: Freeze in a single layer before transferring to a freezer-safe container. Allow the bites to soften in the refrigerator before eating.

Meal Prep Tip: Don't judge the texture straight out of the mixing bowl. The oats, powdered peanut butter and protein powder need time to hydrate. After chilling, the bites become firmer, fudgier and much more dessert-like.