Pumpkin Protein Balls (Dairy-Free) Recipe
These Pumpkin Protein Balls are a nutritious and delicious dairy-free snack packed with pumpkin puree, collagen powder, and warming spices. Perfect for a healthy energy boost, these no-bake protein balls are easy to prepare and ideal for autumn gatherings or anytime you crave a wholesome treat.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 35 minutes
- Yield: 10 servings
- Category: Appetizers & Snacks
- Method: No-Cook
- Cuisine: American
- Diet: Gluten Free
Ingredients
Dry Ingredients
- 2 cups Rolled oats
- ½ cup Collagen powder
- ½ teaspoon Pumpkin pie spice
- ½ teaspoon Cinnamon
Wet Ingredients
- ½ cup Pumpkin puree
- ½ cup Almond butter
- ⅓ cup Honey
- ½ teaspoon Vanilla extract
Mix-Ins & Garnish
- ¼ cup Chocolate chips
Instructions
- Combine dry ingredients: In a large mixing bowl, mix together the rolled oats, collagen powder, pumpkin pie spice, and cinnamon until well combined.
- Add wet ingredients: Add the pumpkin puree, almond butter, honey, and vanilla extract to the dry mixture. Stir thoroughly until all ingredients are evenly incorporated into a thick batter.
- Portion the mixture: Use a 1 to 1.5-inch trigger ice cream scoop to portion out the batter into balls. Press the mixture firmly into the scoop with a silicone spatula to remove any air pockets and ensure the balls hold their shape.
- Arrange on tray: Place each protein ball onto a parchment paper-lined baking tray, spacing them evenly for easy handling.
- Decorate for presentation (optional): If serving at a party, use a toothpick to make vertical indentations around the sides of the balls to create a pumpkin-like appearance.
- Add chocolate chip stems: Top each protein ball with a chocolate chip, pressing gently to mimic a pumpkin stem.
- Chill to firm up: Place the tray with protein balls in the refrigerator for 30 minutes to firm up before serving, allowing them to set and enhance flavor blending.
Notes
- Store the protein balls in an airtight container in the refrigerator for up to 5 days.
- You can substitute collagen powder with plant-based protein powder to keep it vegan.
- For a nut-free version, substitute almond butter with sunflower seed butter.
- These protein balls can be frozen for up to 2 months; thaw in the fridge before eating.
- You can omit the chocolate chips or replace them with dried cranberries or raisins for variation.
Find it online: https://lauracooks.com/pumpkin-protein-balls-dairy-free-recipe/