Pumpkin Protein Balls (No-Bake Vegan Recipe)
Pumpkin Protein Balls are the perfect no-bake vegan snack to add some pumpkin spice goodness to your day! They come in cute bite-sized portions and pack all the fall flavors you love.
Servings: 10
Calories: 319kcal
Ingredients
- 2 ½ cups rolled oats
- ½ cup flaxseed or chia seed
- ½ cup shredded coconut unsweetened
- 1 cup pumpkin puree
- ⅔ cup almond butter or other nut or seed butter
- ⅔ cup maple syrup
- 2 tablespoons pumpkin pie spice
- 2 teaspoons vanilla extract
Instructions
- Place rolled oats, flaxseed, shredded coconut, and pumpkin pie spice in a bowl.
- Mix all the dry ingredients until combined.
- Add the remaining wet ingredients, pumpkin, almond butter, maple syrup, and vanilla, to the bowl.
- Mix until all the ingredients are thoroughly combined and a dough has formed. It will still be slightly soft. Place the mixture in the fridge for about 15 minutes to firm up.
- Remove the dough from the fridge. Use a tablespoon-sized scooper to form the dough into balls.
- Continue until all the balls are made, and enjoy! Return the balls to the fridge to firm up for another 15 to 30 minutes, if needed.
Notes
See more expert tips, pictures, and variations above for making the best vegan pumpkin protein balls!
Yield: about 30 tablespoon-sized protein balls
Serving Size: 3 protein balls
Storage: Store vegan pumpkin protein balls in an airtight container or sealable plastic bag in the fridge for up to a week. For extended storage or if you plan to make multiple batches ahead of time, store them in the freezer for up to 3 months. Let the balls thaw in the refrigerator overnight before enjoying.
Nutrition
Calories: 319kcal | Carbohydrates: 39g | Protein: 8g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Sodium: 21mg | Potassium: 389mg | Fiber: 7g | Sugar: 17g | Vitamin A: 3816IU | Vitamin C: 1mg | Calcium: 129mg | Iron: 3mg