Pumpkin Protein Balls (No Oats)

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Almond butter offers healthier fats while sunflower seed butter is nut-free.

honey

🥗Healthier: maple syrup

💰Cheaper: agave syrup

Maple syrup is a natural sweetener with a unique flavor.

chocolate chips

🥗Healthier: dark chocolate chips

💰Cheaper: carob chips

Dark chocolate provides antioxidants, while carob is caffeine-free.

walnuts

🥗Healthier: pecans

💰Cheaper: sunflower seeds

Pecans are healthier fats, sunflower seeds are more affordable.

Start by measuring out some almonds and place them in a food processor.

Add 8 to 10 pitted medjool dates to the food processor for sweetness.

Include a tablespoon of coconut oil to act as a binder.

Add pure pumpkin puree to the mixture, ensuring it's not pumpkin pie filling.

Sprinkle in pumpkin pie spice or ground cinnamon as a flavoring.

Add collagen protein powder to the mixture for protein boost.

Blend all ingredients in the food processor until well combined and sticky.

Scrape down the sides of the food processor to ensure everything is blended evenly.

If dates are not blending well, soak them in hot water for a few minutes before draining and adding to the mix.

Once blended, use clean hands to scoop out portions of the mixture and roll them into balls.

Roll the balls in shredded coconut to reduce stickiness and add texture.

Place the rolled balls on a plate or tray and refrigerate them for 1 to 2 hours to firm up and enhance sweetness.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens