Healthy Pumpkin Protein Balls
These Healthy Pumpkin Protein Balls are a quick, no-bake fall snack packed with protein, fiber, and healthy fats. Perfect for grab-and-go energy bites or a better-for-you treat!
Servings 12 -14 protein balls
Equipment
- food processor (or high-speed blender)
Ingredients
- 1/3 cup pumpkin purée
- ½ cup almond butter
- ½ cup pecans
- 3 tablespoons maple syrup
- 2 tablespoons ground flax (I like Spectrum Essentials Organic Ground Flaxseed)
- ½ cup coconut flour
- ¼ teaspoon ground ginger
- ¼ teaspoon nutmeg
- 1 teaspoon cinnamon (I like Simply Organic Ceylon Cinnamon)
- 2 tablespoons shredded coconut
Toppings:
- 2 tablespoons shredded coconut
Instructions
- Into a food processor, add the pumpkin purée, almond butter, pecans, maple syrup, ground flax, coconut flour, ground ginger, nutmeg, cinnamon, and shredded coconut (minus the topping), and pulse until well-combined.
- Roll mixture into bite-sized balls (about 12-14 total), place on a parchment paper-covered plate, then refrigerate for 15 minutes.
- Add shredded coconut topping to a deep dish and roll each ball in the topping until fully coated.
To Store:
- Store in an airtight container in the fridge for up to two weeks, and in the freezer for up to two months.
Notes
Recipe Swaps & Substitutions:
- Almond butter → cashew butter, peanut butter, or sunflower seed butter (nut-free).
- Pecans → walnuts, almonds, cashews, or pumpkin seeds.
- Maple syrup → honey, agave, or brown rice syrup.
- Coconut flour → oat flour (½ cup), almond flour (½ cup), or finely ground nut flour (½ cup); may need slight adjustment to liquid for consistency.
- Coconut topping → cacao nibs, chopped nuts, or cocoa powder.
- Flavor variations → add pumpkin pie spice, cardamom, or vanilla extract.