Pumpkin Protein Balls (without Protein Powder)
Pumpkin protein balls made without protein powder are the perfect no-bake vegan snack to add some pumpkin spice goodness to your day! Made with pumpkin, flaxseed, almond butter, and coconut, they pack all the fall flavors you love in one bite.
Servings: 10 (3 balls each)
Calories: 319kcal
Ingredients
- 2 ½ cups old-fashioned rolled oats
- ½ cup flaxseed or chia seed
- ½ cup shredded coconut unsweetened
- 2 tablespoons pumpkin pie spice
- 1 cup pumpkin puree
- ⅔ cup almond butter or other nut or seed butter
- ⅔ cup maple syrup
- 2 teaspoons vanilla extract
Instructions
- Add 2 ½ cups old-fashioned rolled oats, ½ cup flaxseed, ½ cup shredded coconut, and 2 tablespoons pumpkin pie spice to a bowl. Mix to combine.
- Add 1 cup pumpkin puree, ⅔ cup almond butter, ⅔ cup maple syrup, and 2 teaspoons vanilla extract to the dry ingredients.
- 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 30 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
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
Serving: 3balls | 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
