Pumpkin Protein Balls
These pumpkin protein balls are studded with chocolate chips and the perfect no-bake, protein-packed snack for fall! They're vegan, gluten-free, super easy to make and great for meal prep!
Servings: 12 balls
Place all the ingredients in a large bowl and stir to combine.
Once combined, use a small cookie scoop or tablespoon to scoop and form the dough into 12 protein balls.
Store in an airtight container in the fridge for 1 week or freezer for up to 3 months.
Maple syrup – If you want these pumpkin protein balls to be low-sugar try using monk fruit sugar-free maple syrup. If you don’t need these protein balls to be vegan you can use honey as the liquid sweetener.
Nut butter – If you’re looking to swap the almond butter or cashew butter with another nut butter or seed butter you could use peanut butter, tahini or sunflower seed butter.
Protein powder – I prefer the vanilla protein powder as it pairs nicely with the pumpkin and chocolate chips, but feel free to use your favorite brand and flavor of protein powder for this recipe! Chocolate protein powder would also be delicious!
Chocolate chips – You could always skip the chocolate chips and add a different mix-in. Some great examples include: dried cranberries, raisins, shredded coconut, crushed nuts or cacao nibs.
Pumpkin puree – Pumpkin is the star ingredient in this recipe and I love the flavor of it adds to these protein balls, but you could also use sweet potato puree or butternut squash puree instead of the pumpkin puree if you’d like.
Serving: 1 ball | Calories: 104kcal | Carbohydrates: 11g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Sodium: 40mg | Potassium: 15mg | Fiber: 2g | Sugar: 6g