Pumpkin Butter Protein Sandwiches


  • 1 cup raw pumpkin seed butter
  • 1/2 cup organic coconut shreds plus 2 tbsp for garnish
  • 1/4 cup coconut flour
  • 1 scoop pure paleo protein powder
  • 1 Tbsp glycine
  • 1/4 tsp sea salt
  • 1/2 tsp pure vanilla powder
  • 1 tsp ceylon cinnamon
  • 1/3-1/2 cup coconut butter
  • 16 X-small parchment paper cups


  1. In a mixing bowl combine pumpkin seed butter, paleo protein, glycine, coconut flour, vanilla, cinnamon, coconut shreds, and sea salt. Mix until fully combined.
  2. Divide dough into 32 small balls. Press the first 16 balls into the bottom of your parchment paper cups.
  3. Take a dollop of coconut butter and place on top of each pumpkin seed butter round.
  4. Take the remaining 16 balls and press them on top of the coconut butter, creating a little sandwich.
  5. Sprinkle with additional coconut shreds to garnish.
  6. Store in the fridge for a week or in the freezer for up to 3 months.

Nutrition Tip

Coconut is a very high saturated fat food, rich in saturated fatty acids.  One of the fatty acids found in coconut is called palmitic acid. This fatty acid is essential for supporting cell membrane structure. Coconut meat is also very high in fibre and contains a variety of minerals, including manganese, copper, selenium, phosphorus, potassium, and iron.  I hope you enjoy this nutrient dense, high protein treat!

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