Ingredients
Main Ingredients
- 1/3 cup pumpkin purée
- ½ cup almond butter
- ½ cup pecans
- 3 tablespoons maple syrup
- 2 tablespoons ground flax
- ½ cup coconut flour
- ¼ teaspoon ground ginger
- ¼ teaspoon nutmeg
- 1 teaspoon cinnamon
- 2 tablespoons shredded coconut (plus additional 2 tablespoons for topping)
Instructions
- Combine Ingredients: In a food processor, add the pumpkin purée, almond butter, pecans, maple syrup, ground flax, coconut flour, ground ginger, nutmeg, cinnamon, and 2 tablespoons of shredded coconut. Pulse until the mixture is well-combined and forms a sticky dough.
- Form Balls: Roll the mixture into 12 to 14 bite-sized balls. Place the balls on a plate lined with parchment paper and refrigerate for 15 minutes to firm up.
- Add Coconut Coating: Pour the remaining 2 tablespoons of shredded coconut into a deep dish. Roll each chilled ball in the shredded coconut until fully coated to add texture and flavor.
- Store Properly: Place the coated pumpkin protein balls in an airtight container. Store them in the refrigerator for up to two weeks or freeze for up to two months for longer shelf life.
Notes
- Use fresh or canned pumpkin purée without added sugars or spices.
- Feel free to substitute pecans with walnuts or almonds if preferred.
- Maple syrup can be adjusted to taste for sweetness.
- For a nut-free version, try sunflower seed butter instead of almond butter, and seeds instead of pecans.
- These protein balls are best stored chilled to maintain their shape and freshness.
- Perfect as a quick snack, breakfast on the go, or a healthy dessert option.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Snacks
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
