Pumpkin Protein Balls [Dairy-Free)
An easy fall-flavoured snack with 16 grams of protein. These no-bake pumpkin balls are the perfect way to curb a craving.
Servings 10
Calories 218kcal
Equipment
- 1 1-1.5 Trigger ice cream scoop
Ingredients
- 2 cups Rolled oats
- ½ cup Collagen powder
- ½ cup Pumpkin puree
- ½ cup Almond butter
- ⅓ cup Honey
- ½ teaspoon Pumpkin pie spice
- ½ teaspoon Cinnamon
- ½ teaspoon Vanilla extract
- ¼ cup Chocolate chips
Instructions
- In a large mixing bowl combine the rolled oats, collagen powder, and spices.
- Add in all the liquid ingredients and mix well.
- Use a 1-1.5 inch trigger ice cream scoop to portion the batter into balls. Press the mixture into the scoop with a silicone spatula so that there’s no air pockets.
- Place each protein ball onto a parchment paper-lined baking tray.
- If you’re using these at a party, use a toothpick to make vertical indentations around the sides of the balls to mimic a pumpkin.
- Top each energy ball with a chocolate chip, pressing down lightly to mimic a stem.
- Place in the fridge for 30 minutes to firm up before serving.
Video
Notes
Oats: If you grind the oats or pulse them in a food processor before you need them it makes the balls have a smoother texture (which is what you need if you're decorating them). Make sure to use gluten-free oats if needed for celiac.
Mixing the batter: Mix the batter for longer than you think. This helps everything combine well and actually hold together.
Chocolate chips: You can either add the chocolate chips into the balls or simply top each no-bake ball with one on top (which helps give it a pumpkin look). I personally just top them.
Texture: Sometimes you need to adjust the texture a bit with energy balls. If the mixture seems wet, add in a bit more oats. If it seems too dry, I’d add a bit more almond butter. Yield: The recipe makes 20-ish balls, and each serving is two balls.
Texture: Sometimes you need to adjust the texture a bit with energy balls. If the mixture seems wet, add in a bit more oats. If it seems too dry, I’d add a bit more almond butter. Yield: The recipe makes 20-ish balls, and each serving is two balls.
Nutrition
Calories: 218kcal | Carbohydrates: 27g | Protein: 10g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 22mg | Potassium: 185mg | Fiber: 4g | Sugar: 10g | Vitamin A: 1907IU | Vitamin C: 1mg | Calcium: 57mg | Iron: 2mg