Protein Pumpkin Balls

GFHPV

These No Bake Protein Pumpkin Balls are the perfect treat for fall! Made with simple ingredients, they’re high in protein, fiber, and healthy fats to keep you full and energized. Then, they’re coated in vegan chocolate for the perfect balance of sweetness to satisfy all your cravings. Prepare them ahead of time, and whip them up in minutes for an easy snack or healthy dessert you can feel good about! 

Why You’ll Love These Pumpkin Balls

October is here! You know what that means? Yep, we have officially entered the best time of the year, and I can shamelessly start plugging all the best holiday treats. Not that I ever have shame around that, but I digress. It’s no secret I’m a huge pumpkin fan. I mean, from pumpkin chocolate chip bread to pumpkin pastry twists, pumpkin spice cookies, and more, there’s just so much you can do with it! 

Yet, I’m not afraid to admit that some days, I’m just not in the mood to spend hours in the kitchen. But, that doesn’t mean I have to sacrifice fall-flavored treats! It just takes a little improvising, which is exactly how these pumpkin balls were formed. Loaded with warm pumpkin spice and coated with sweet chocolate, they’re completely irresistible. Even better, they can be whipped up in minutes without even turning on the oven! You’re welcome. Trust me, one bite of these pumpkin energy balls, and you’ll be hooked. 

Vegan Ingredients You’ll Need

The ingredients needed for these pumpkin balls are simple and few but create the best combination of flavors and texture! Here’s what you’ll need: 

  • Pumpkin Spice Granola Butter – I’m obsessed with the granola butter from Oat Haus. Seriously, give it a try, you won’t regret it. Or, you can swap it out for any nut butter you prefer, like cashew butter from Georgia Grinders! (code: kellyk to save some money)
  • Protein Powder – As per usual, I used my fave vanilla pea protein from Nuzest (code: thekellykathleen), but any protein you have on hand can be used. Just keep in mind that the taste and texture of your pumpkin balls may change depending on what you use. 
  • Almond Flour – A great gluten-free flour alternative, almond flour is low-carb and loaded with healthy fats to keep you full. You can even make your own by grinding almonds in a high-speed blender or food processor! 
  • Pumpkin Puree – This is key to creating a bold pumpkin flavor. Be sure to use pure pumpkin puree and not pumpkin pie filling which has added sweeteners and spices.
  • Pumpkin Pie Spice Seasoning – To save time, I opt for store-bought pumpkin pie spice. However, if you’re feeling ambitious, you can also make your own with a recipe like this
  • Salt – Technically optional but helps to enhance the taste of the rest of the ingredients.
  • Vegan Chocolate – I’m partial to white chocolate with this recipe, but dark chocolate tastes great, too! I melt down my fave Hu Kitchen chocolate (code: healthyharmony), but any vegan chocolate will do. 
  • Chopped Almonds – These are added to the chocolate coating for a bit of extra crunch you’ll love. If preferred, you could swap them out for chopped walnuts or pecans instead. 

How to Make No Bake Pumpkin Protein Balls

The easiest recipe you’ll ever make, these balls can be whipped up in a matter of minutes when you follow the steps below! 

  1. Prepare: Place a piece of parchment paper down on a plate, and set it aside. 
  2. Combine the dry ingredients: In a large bowl, combine the granola butter, almond flour, pumpkin, and protein powder. 
  3. Form the balls: Using your hands, divide the mixture into 6 large or 12 smaller equally sized balls, and store them in the fridge. 
  4. Create the coating: Next, melt the chocolate by cooking it on high for 1 minute in the microwave. Then, stir, and add 1 teaspoon of coconut oil as needed to thin it out. Add the chopped almonds to the melted chocolate, and stir to combine. 
  5. Dip: Using your hands, gently dip the chilled pumpkin balls into the melted chocolate, making sure they are completely coated. This step will be messy, but the balls are too delicate to use a dipping utensil such as a fork! 
  6. Chill: Once coated, place the balls on the parchment-lined plate, and store them in the fridge until the chocolate has hardened and set. 

Tips and Tricks

Heat the granola or nut butter: If your granola/nut butter is super solid, warming it up in the microwave for 30 seconds or so will make it easier to mix into the batter. 

Test the dough: Before you begin rolling the balls, pinch a small amount between two fingers to see if it sticks. If it is too dry, you may need to add a bit more pumpkin or granola butter. On the other spectrum, if it is too wet, add an extra sprinkle of flour or protein until balls can easily be formed and hold their shape. 

Adjust the flavor: Feel free to add more pumpkin pie spice, cinnamon, or nutmeg to enhance the flavor of these balls, making them more like pumpkin pie. Or, for a sweeter taste, add a dash of sugar or maple syrup. 

Optional Mix-Ins & Variations

In my humble opinion, this recipe is pure perfection on its own. However, if you want, feel free to switch up the flavor profile with mix-ins like chocolate chips, dried fruit, and coconut flakes. 

Or, you could add a little extra flare with toppings like drizzled chocolate, powdered sugar, sprinkles, peanut butter, and caramel. 

How Long Do These Pumpkin Balls Last? 

Once formed and solidified, these pumpkin energy balls should be stored in an airtight container with a piece of parchment paper separating the layers. Then, they will keep fresh in the fridge for up to 1 week

Can I Freeze Leftovers? 

Yes! To do so, arrange the balls on a baking sheet, and pop them in the freezer for about an hour until they have set. Then, transfer them to a sealable bag, and store them in the freezer for up to 3 months. When you’re ready to eat, thaw them in the refrigerator or at room temperature, and enjoy! 

More Balls and Bites to Make Ahead of Time

Looking for more satisfying treats? I’ve got you covered with these great recipes! 

Protein Pumpkin Balls

Protein Pumpkin Balls

These protein pumpkin balls are made with simple ingredients for a healthy, festive treat that’s easy to make and perfect for fall! 
Prep Time 10 minutes
Chill Time 30 minutes
Course Dessert, Snack
Servings 6 balls

Ingredients
  

  • 1/2 cup pumpkin spice granola butter by Oat Haus
  • 5 tbsp vanilla pea protein
  • 3/4 cup almond flour
  • 3 tbsp pumpkin puree
  • 1/4 tsp pumpkin spice seasoning
  • 1/8 tsp salt
  • 1/2 cup vegan white or dark chocolate
  • 2 tbsp chopped almonds

Instructions
 

  • Lay a piece of parchment paper on a plate and set it aside.
  • In a large bowl, stir together the almond butter, almond flour, pumpkin puree and protein powder.
  • Once combined, use your hands to divide the mixture into 6 large or 12 small equal bites. Roll the bites in your hands to create a ball form.
  • Place the balls in your fridge while you melt the chocolate.
  • To melt the chocolate, place your chocolate in a small bowl and cook on high for 1 minute. Stir and add an optional 1 tsp of coconut oil if your chocolate seems too thick.
  • Add the finely chopped almonds into the melted chocolate and stir.
  • Using your hands ( this will be messy but they’ll be too fragile to use a utensil) coat the balls in the chocolate mixture until they’re completely coated.
  • Place them on your parchment lined paper and place the plate in your fridge until set.
Keyword gluten free, High Protein, vegan

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