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Pumpkin Protein Balls

Course Snack
Keyword high protein, protein balls, pumpkin
Prep Time 5 minutes
Servings 16 balls

Ingredients

  • 1/2 cup all natural nut butter (I used almond)
  • 1/4 cup pumkin puree
  • 1 tbsp coconut oil (melted)
  • 1 tbsp maple syrup or honey
  • 1 tbsp pumpkin pie spice
  • pinch sea salt
  • 1/2 cup large flake oats
  • 1/4 cup ground flax seed
  • 1 1/2-2 scoops vanilla protein powder

Optional Drizzle

  • 1/8 cup Lily's white chocolate chips for drizzle (melted)
  • 1/4 tsp coconut oil

Instructions

  1. Combine all of the ingredients together until well combined. Start by adding 1 scoop of protein powder, then gradually add more as needed. This really depends on how liquidy your nut butter is at the time of use.

  2. Roll into 1 inch balls and place on a parchment lined baking sheet.

  3. If you're using the Lily's chocolate to drizzle, melt white chocolate and coconut oil together. Either drizzle over the balls with a spoon, or place the chocolate into a ziploc baggie. Snip the end and drizzle over the balls.

  4. Place in freezer until the balls are firm.

  5. Store in freezer for up to 3 months.