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No-Bake Bulletproof Pumpkin Spice Protein Bites

A healthy, low carb snack recipe using high quality Bulletproof ingredients. This recipe is gluten free, grain free, low carb, and paleo friendly.
Prep Time 10 minutes
Author Kayla Chandler

Ingredients

For the Crust

  • 3 Bulletproof Collagen Bars Pumpkin Spice flavor
  • 2 Tbsp Chopped Pecans
  • 3 Tbsp Unsweetened Shredded Coconut
  • 1-2 Tbsp Bulletproof Brain Octane Oil
  • Optional Add-ins... Celtic Sea Salt & Birch Xylitol

For the Filling

  • 1.5 C. Organic Pumpkin Puree
  • 1/4 C. + 2 Tbsp Full-Fat Coconut Milk
  • 1 Tbsp Bulletproof Brain Octane Oil
  • 6 Tbsp Birch Xylitol or Erythritol
  • 2 Tbsp Creamy Almond Butter
  • 1 tsp Pumpkin Pie Spice
  • 1-2 Scoops Bulletproof Collagen Protein Powder

For the Whipped Cream Topping (optional)

  • Coconut Cream from 1 can of Full-Fat Coconut Milk see notes below
  • Birch Xylitol or Erythritol to taste

Instructions

For the Crust

  1. Line a regular-sized muffin pan with muffin liners (I like using silicon liners). Set aside.
  2. Roughly break up three Bulletproof Collagen Bars and add them to a food processor using the 'S' blade. Also, add the pecans and shredded coconut. Pulse a few times to mix.
  3. Next, add the Brain Octane Oil (1 Tbsp at a time). Blend on low until fully combined. If you want to add 1 more Tbsp of Oil, do so at this time and blend again. The amount of oil you add depends on your desired consistency (I used 2 Tbsp).
  4. Scoop out a small spoonful of the crust mixture and press it onto the bottom of the muffin liner. I made mine about 1/4-1/2 inch thick. Continue this process of filling each muffin liner until you've used all of the crust mixture. This should fill 9 muffin liners.
  5. Place in the freezer to set while we prep the filling.

For the Filling

  1. Rinse out your food processor. Add all filling ingredients to the processor and blend until smooth.
  2. Remove muffin pan from the freezer and begin filling each cup with the pumpkin filling until it's gone.
  3. Place muffin pan back in the freezer and freeze for 4-6 hours or until the filling is firmly set.

For the Whipped Coconut Cream (optional)

  1. After letting the can of coconut milk sit in the refrigerator for a few hours, open the can and scoop out the cream sitting on top. Add it to a mixing bowl.
  2. Add your choice of low carb sweetener, to taste. I used birch xylitol. Using a small whisk, whisk until fully combined and smooth.
  3. Add a dollop of cream to each pumpkin pie protein bite. You can serve/consume right away or add bites back to the freezer.

For Consumption

  1. Keep bites in the freezer and remove about 10 minutes before consuming for best results.

Recipe Notes

Coconut cream is the cream that sits on top of the liquid in a can of full-fat coconut milk. Place the can in the refrigerator before opening to allow the cream and liquid to separate.