Pumpkin Protein Balls
These pumpkin protein balls are the best healthier Fall treat! They're made with wholesome ingredients like real pumpkin puree, chia seeds, nut butter, collagen, and oats. They're easy to make and are a delicious pre or post workout snack.
Equipment
- large mixing bowl
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Ingredients
- 1 ⅔ cup whole rolled oats
- ¼ cup chia seeds
- 1 tablespoon pumpkin pie spice
- ¼ teaspoon allspice optional
- 1 scoop collagen peptides or protein powder
- 1 cup cashew butter
- ½ cup maple syrup
- ½ cup pumpkin puree
- 1 teaspoon vanilla extract
- ¼ cup shredded coconut
- ⅓ cup chocolate chips semi-sweet or dark
Instructions
- First, add the oats, chia seeds, pumpkin pie spice, allspice, and collagen to a large mixing bowl. Mix until the oats are coated with spices.1 ⅔ cup whole rolled oats, ¼ cup chia seeds, 1 tablespoon pumpkin pie spice, ¼ teaspoon allspice, 1 scoop collagen peptides
- Add the cashew butter, maple syrup, pumpkin puree, and vanilla to the bowl. Stir with a rubber spatula or wooden spoon until well combined. Batter will be sticky.1 cup cashew butter, ½ cup maple syrup, ½ cup pumpkin puree, 1 teaspoon vanilla extract
- Gently fold in the shredded coconut and chocolate chips, scraping around the sides of the bowl.¼ cup shredded coconut, ⅓ cup chocolate chips
- Using your hands, roll about 1 tablespoon of batter into a bite-sized ball between your palms. The dough will be super sticky! Set each protein ball on a plate or lined baking sheet after rolling.
- Chill the protein balls in the refrigerator for about 15 minutes to solidify. Transfer to an airtight storage container and enjoy.
Video
Notes
If the mixture seems too dry before rolling the balls, add a little more maple syrup or nut butter. If the mixture is too wet, add more oats to absorb the liquid. It'll be sticky.
Use a cookie scoop to portion the dough if you don't want to use your hands.
If the dough is too sticky and messy, refrigerate for 5-10 minutes before rolling into balls.
Storage: Store in an airtight container or Ziplock bag in the refrigerator for up to 5 days. Don't store at room temperature.
Freezing: Freeze in an airtight container for up to 3 months. Before enjoying, let thaw in the refrigerator for 10 minutes or eat frozen.
Nutrition
Serving: 1ballCalories: 182kcalCarbohydrates: 19.7gProtein: 5gFat: 9.9gSaturated Fat: 2.6gPolyunsaturated Fat: 2.6gMonounsaturated Fat: 3.9gTrans Fat: 0gCholesterol: 0mgSodium: 9mgPotassium: 219.4mgFiber: 3.7gSugar: 7.6gVitamin A: 47.7IUVitamin C: 0.4mgCalcium: 62.5mgIron: 1.6mg
Tried this recipe?Let us know how it was!