• Line a 9x5-inch loaf pan with parchment paper lightly oiled with coconut oil. Set aside.
• In a mixing bowl, whisk all the dry ingredients: protein powder, oat flour, cinnamon, allspice, ginger, salt, and coconut flour. Set aside.
• In another bowl, stir peanut butter, pumpkin puree, maple syrup, and vanilla until smooth and consistent.
• Stir the dry ingredients into the wet ingredients, and use a silicone spatula to form a dough ball. If too sticky or wet, add a few teaspoons of coconut flour, stir and wait a few minutes before adding more, as it takes time for the coconut flour fiber to bind with the liquid. You can also taste the dough and add more cinnamon or all spices to increase the pumpkin flavor.
• When the dough, is soft and easy to handle - not too sticky- press the dough into the loaf pan and smoothen the top with a spatula.
• In a small bowl, microwave white chocolate chips and coconut oil. Pour over the bar.
• Refrigerate the loaf pan for 1 hour to set the bar chocolate shell or, freeze for 10-12 minutes to set them fast.
• Warm the blade of a sharp knife under a flame to easily cut them into 10 bars.

Storage

• Store in an airtight container in the fridge for up to 5 days or freeze and thaw for 1 hour at room temperature before eating.