Pumpkin Protein Balls (No Bake, 10 Minutes)
No-bake pumpkin protein balls made with almond flour, sunflower butter, and fall spices, rolled in sugar for a healthy fall snack.
Servings 12 balls
Calories 62kcal
Ingredients
- ½ cup almond flour
- 2 tablespoon vanilla protein powder
- 2 tablespoon pumpkin puree
- 2 tablespoon sunflower butter
- 2 teaspoon maple syrup
- ½ teaspoon allspice powder
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon vanilla extract
- 1 pinch salt
- 2 tablespoon sugar for rolling
- chocolate chips for decor (optional)
Instructions
- In a medium bowl, mix the pumpkin puree, sunflower butter, maple syrup, and vanilla until smooth.
- Add the almond flour, protein powder, allspice, cinnamon, and salt. Mix into a thick dough. the dough should not be too sticky that it sticks to your fingers.
- Chill the dough for about 20 minutes, then roll into balls and coat each in sugar. Freeze for about 30 minutes to set. if you want to turn them into little holiday decor pumpkins, you can use a spoon to dent the sides of the balls and top them with chocolate chips (optional)
- Store in the fridge for up to a week, or in the freezer for unto 2 months.
Video
Notes
Store in an airtight container in the fridge for up to one week, or in the freezer for up to two months. They don't need to thaw before eating.
For a flavor closer to classic pumpkin pie spice, add a small pinch of ground ginger with the allspice and cinnamon.
Sunflower butter tends to be runnier than almond butter. If the dough feels soft, chill it a few extra minutes before rolling.
Use a plant-based vanilla protein powder to keep these vegan and dairy-free.
to make this completely nut free, substitute almond flour with oat flour (1:1) or coconut flour (¼ the quantity) as it is more absorbent than almond flour.
Nutrition
Serving: 1g | Calories: 62kcal | Carbohydrates: 5g | Protein: 5g | Fat: 4g | Saturated Fat: 0.4g | Fiber: 1g