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Pumpkin Protein Balls (No-Bake) Recipe

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3.9 from 4 reviews

These no-bake Pumpkin Protein Balls are a nutritious and delicious snack packed with oats, protein powder, pumpkin puree, and warm spices. Perfect for a healthy bite on the go or a post-workout treat, they combine creamy almond butter and chocolate chips with the fall flavors of pumpkin and cinnamon.

Ingredients

Dry Ingredients

  • 2 ½ cups old-fashioned rolled oats
  • ½ cup Puori PW1 Vanilla Protein Powder (40 g)
  • ¼ cup unsweetened shredded coconut
  • ¼ cup ground flaxseed (flax meal)
  • 2 teaspoons pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • Pinch of fine salt

Wet Ingredients

  • ½ cup creamy almond butter (use sunflower seed butter for nut free)
  • ⅓ cup canned pumpkin puree
  • 3 tablespoons pure maple syrup
  • 1 tablespoon coconut oil, melted
  • 1 teaspoon pure vanilla extract

Add-ins

  • ⅓ cup mini chocolate chips (semi-sweet, milk, dark, or dairy-free)
  • 3 tablespoons roasted pumpkin seeds, roughly chopped

Instructions

  1. Mix Dry Ingredients: In a medium bowl, combine the oats, vanilla protein powder, shredded coconut, ground flaxseed, pumpkin pie spice, ground cinnamon, and a pinch of salt. Stir thoroughly to blend all the dry components evenly.
  2. Add Wet Ingredients and Mix: Add creamy almond butter, canned pumpkin puree, pure maple syrup, melted coconut oil, and pure vanilla extract to the dry mixture. Stir well until all ingredients are fully combined into a thick, sticky dough. Then fold in mini chocolate chips and roughly chopped roasted pumpkin seeds for added texture and flavor.
  3. Chill the Mixture: Place the bowl in the refrigerator and chill the mixture for 10 to 20 minutes. This step firms up the dough, making it easier to handle for rolling.
  4. Form Protein Balls: Using your hands, roll the chilled mixture into 20 to 25 bite-sized balls, about 1 inch in diameter. Ensure they are compact and evenly shaped for consistent texture.
  5. Store Properly: Transfer the protein balls to an airtight container. Store them in the refrigerator for up to 2 weeks or freeze for up to 3 months to maintain freshness and prolong shelf life.

Notes

  • For a nut-free option, substitute almond butter with sunflower seed butter.
  • Choose your preferred type of mini chocolate chips: semi-sweet, milk, dark, or dairy-free to suit dietary needs.
  • Ensure the pumpkin puree is canned and unsweetened for best results.
  • Chilling the mixture is crucial to help with rolling and to prevent sticking.
  • These protein balls make excellent grab-and-go snacks or post-workout fuel.

Find it online: https://flavorspath.com/pumpkin-protein-balls-no-bake-recipe/