Pumpkin Protein Balls (without Protein Powder)

Ingredients

• 2.5 cup old-fashioned rolled oats
• 0.5 cup flaxseed (Chia seed may be used instead.)
• 0.5 cup shredded coconut (Unsweetened.)
• 2 tbsp pumpkin pie spice
• 1 cup pumpkin puree (Use pumpkin puree or canned pumpkin, not pumpkin pie filling.)
• 0.667 cup almond butter (Or another nut or seed butter.)
• 0.667 cup maple syrup (The author suggests adjusting the amount to taste; agave nectar or date paste may also be used.)
• 2 tsp vanilla extract

Steps

1. 1

   Add the rolled oats, flaxseed, shredded coconut, and pumpkin pie spice to a bowl. Mix to combine.

2. 2

   Add the pumpkin puree, almond butter, maple syrup, and vanilla extract to the dry ingredients.

3. 3

   Mix thoroughly until a dough forms. It will still be slightly soft. Refrigerate the mixture for about 15 minutes to firm up.

4. 4

   Remove the dough from the refrigerator. Use a tablespoon-sized scoop to form it into 30 balls.

5. 5

   Continue until all the balls are formed. Enjoy, or return them to the refrigerator for another 15–30 minutes to firm up, if needed.

Notes

Store in an airtight container or sealable bag in the refrigerator for up to one week. For longer storage, freeze for up to three months; thaw overnight in the refrigerator before eating. The recipe lists flaxseed, while the structured ingredient data gives chia seed as an alternative; the body also mentions hemp hearts as an option. Ingredient quantities and steps follow the structured recipe data.

Nutrition per serving

• snack
• vegan
• no-bake
• gluten-free if certified gluten-free oats are used
• fall
• meal-prep