Pumpkin season is arguably the BEST season of the year, and I can’t get enough of these delicious, moist, pumpkin spiced protein balls. This is the 3rd batch I’ve made, and I think I’ve now perfected the recipe. But I’ll let you be the judge of that!
If you’re into grain-free, quick, healthy snacks, then these are for you. These bites are an explosion of fall flavour and so easy to make.
Let’s talk protein. I used North Coast Naturals Cold Pressed Pumpkin Protein (made from pumpkin seeds). I love this brand because it provides a whole-food based solution. Pumpkin is a complete protein – it contains all 9 essential amino acids. It packs protein with 17g of protein per serving, and 62% Magnesium. You can also sub for your choice of vanilla or unflavoured protein.
HOW TO MAKE THEM:
Add all wet ingredients into a bowl – mix
Add dry ingredients – mix
Form into balls and roll onto a plate with shredded coconut
These balls are best kept in the fridge and can stay fresh for about a week. You can also make a double batch and keep some in the freezer.
Sub maple syrup for your favourite nut butter or honey
Add cacao nibs for an extra crunch
1 scoop protein powder
1/3 cup of pumpkin puree
1/4 cup maple syrup
1 tsp vanilla extract
1/4 cup hemp seeds
1/4 cup cacao powder
2 Tbs chia seeds
Dash(es) of cinnamon powder
Dash (or 10) of pumpkin spice
1/3 cup of shredded coconut for dusting
In a medium sized bowl, add pumpkin puree, maple syrup and vanilla extract. Use a fork to mash and mix well.
Add dry ingredients – hemp, cacao, chia, cinnamon, and pumpkin spice. Mix well
Once all ingredients are incorporated, roll into small balls.
Spread coconut onto a small plate and roll each ball in the coconut so they are evenly coated.
Makes 12 balls
Store in a container in the fridge (or freezer)
Per 1 ball: 90 calories
Carb: 9 g
Protein: 5 g
Fat: 4 g