Chocolate Chip Pumpkin Pie Protein Balls
From Jenny Sugar, POPSUGAR Fitness
Notes
This recipe can easily be made gluten free as long as your oats and protein powder are also gluten free.
Ingredients
- 1 cup raw almonds
3/4 cup rolled oats
1/2 cup dates, pitted (about 6)
7 ounces pumpkin puree
1 serving vanilla-plant-based protein powder (about 35 grams)
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon cloves
4 tablespoons raw pumpkin seeds
2 tablespoons mini dairy-free chocolate chips
Directions
- Add the almonds, oats, dates, pumpkin puree, protein powder, and spices to the food processor. Turn on until a choppy dough forms, several minutes.
- Add 2 tablespoons of the raw pumpkin seeds, and pulse until combined so the pumpkin seeds remain a little coarse. The dough will be slightly sticky.
- In a small food processor or NutriBullet, quickly chop the remaining 2 tablespoons of pumpkins seeds with the chocolate chips — this only takes 1 second; you want it chopped, not powdery. Pour mixture into a small bowl.
- Roll dough into 20 balls, roll each in the pumpkin seed and chocolate chip topping, and place on a clean cookie sheet.
- Refrigerate for at least 20 minutes to set. Store uneaten balls in an airtight container in the fridge.
Source: Calorie Count [1]
Information
- Category
- Snacks
- Cuisine
- North American
- Yield
- 20 balls
- Total Time
- 29 minutes, 59 seconds
Nutrition
- Calories per serving
- 77