why make this recipe
Pumpkin Protein Balls are a fantastic snack option that is not only healthy but also incredibly easy to make. They provide a great way to satisfy your sweet tooth while packing in protein, fiber, and healthy fats. With the flavors of pumpkin and spices, these no-bake treats are perfect for autumn but can be enjoyed any time of the year. Plus, they are gluten-free, making them suitable for various diets. Whether you need a quick snack before a workout or something to curb your cravings, these protein balls are a must-try.
how to make Pumpkin Protein Balls No Bake, Gluten Free
Ingredients:
- 1/2 cup pumpkin puree
- 1/2 cup cashew butter
- 4 tablespoons maple syrup
- 1/2 cup vanilla protein powder
- 1.5 cups oats
- 2 teaspoons pumpkin pie spice
- 1/4 cup white chocolate chips (optional)
Directions:
- In a medium mixing bowl, combine pumpkin puree, cashew butter, and maple syrup. Stir well to mix everything together.
- Add the protein powder, oats, and pumpkin pie spice to the same bowl. Mix well; you might need to use your hands to fully combine all the ingredients.
- If you’re using white chocolate chips, add them now and stir until evenly distributed.
- Once mixed, roll the mixture into about 15 equal-sized protein balls, each about 1.5 tablespoons in size.
- If you like, drizzle melted white chocolate over the rolled protein balls for extra sweetness.
- Store the protein balls in an airtight container in the fridge for up to 2 weeks or in the freezer for up to 3 months. To defrost, simply place them in the fridge overnight.
how to serve Pumpkin Protein Balls No Bake, Gluten Free
Pumpkin Protein Balls can be enjoyed on their own as a quick snack or post-workout boost. They are great for packing in lunchboxes or as an afternoon treat. You can also serve them at gatherings, making them a healthy option for your guests. These protein balls also pair well with a warm drink, like tea or coffee, enhancing their comforting flavor.
how to store Pumpkin Protein Balls No Bake, Gluten Free
Store your Pumpkin Protein Balls in an airtight container in the fridge. This keeps them fresh for up to 2 weeks. If you want them to last longer, freeze them. Just make sure to thaw them in the fridge overnight before enjoying.
tips to make Pumpkin Protein Balls No Bake, Gluten Free
- Make sure to use pure pumpkin puree for the best flavor.
- Adjust the sweetness by adding more or less maple syrup according to your taste.
- If you prefer a nut-free alternative, substitute the cashew butter with sunflower seed butter.
- Feel free to adjust the spices according to your preference; cinnamon can be a nice addition as well.
variation
You can change the flavor profile by adding different mix-ins such as nuts, seeds, or dried fruit. For instance, walnuts or pecans can add a nice crunch, while dried cranberries can give a sweet-tart flavor.
FAQs
Q: Can I use another type of nut butter instead of cashew butter?
A: Yes, you can use almond butter or peanut butter if you prefer. Just keep in mind that the flavor will change slightly.
Q: Are these protein balls suitable for kids?
A: Absolutely! These protein balls make a great snack for kids. They are healthy and tasty, perfect for after school or any time they need energy.
Q: Can I make these protein balls vegan?
A: Yes, to make them vegan, ensure you use a vegan protein powder and substitute the maple syrup with agave syrup if desired.
Pumpkin Protein Balls No Bake, Gluten Free
Ingredients
Method
- In a medium mixing bowl, combine pumpkin puree, cashew butter, and maple syrup. Stir well to mix everything together.
- Add the protein powder, oats, and pumpkin pie spice to the same bowl. Mix well; you might need to use your hands to fully combine all the ingredients.
- If you’re using white chocolate chips, add them now and stir until evenly distributed.
- Once mixed, roll the mixture into about 15 equal-sized protein balls, each about 1.5 tablespoons in size.
- If you like, drizzle melted white chocolate over the rolled protein balls for extra sweetness.