These Coconut Pumpkin Protein Balls are a tasty snack packed with protein and flavor! Made with pumpkin puree, shredded coconut, and a touch of honey, they are both fun and healthy.
They’re perfect for a quick energy boost or a sweet treat after a workout. I love making a batch on Sundays, so I have snacks ready for the week! Plus, they’re a hit with kids too! 🎉
Key Ingredients & Substitutions
Pumpkin Puree: Use canned pumpkin puree for the best flavor. Avoid pumpkin pie filling, as it contains added sugars and spices. If fresh pumpkin is available, you can cook and puree it as a substitute, but it may require some extra effort.
Protein Powder: I like vanilla protein powder for its natural sweetness, but feel free to use unflavored if you prefer. You can substitute it with plant-based protein powder like pea or hemp if you’re looking for a vegan option.
Nut Butter: Almond butter is my go-to for its creamy texture, but peanut or cashew butter works just as well. If you have nut allergies, try sunflower seed butter or tahini as a great alternative.
Honey/Maple Syrup: I often use honey for its flavor, but maple syrup is a fantastic vegan substitute. Adjust sweetness to your personal taste; you can reduce the amount if desired.
Coconut: Unsweetened shredded coconut brings great texture, but if you’re not a fan, rolling the balls in spirulina or crushed nuts can be a fun twist!
How Do I Make Sure My Protein Balls Stay Firm?
To create that perfect chewy texture, blending the ingredients well is key. If the mixture seems too wet or sticky, add a little more protein powder or ground oats to help bind it. You want it moist but manageable.
- Combine wet ingredients first to ensure a smooth consistency.
- As you mix in the dry ingredients, stir gently but thoroughly. This prevents clumping.
- After rolling the balls, refrigerate them for at least an hour. This sets them nicely!
Remember, a little patience really pays off when making these delicious protein balls! Enjoy snacking! 😊
How to Make Coconut Pumpkin Protein Balls
Ingredients You’ll Need:
For the Base:
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup vanilla or unflavored protein powder
- 3/4 cup rolled oats, finely ground
- 1/4 cup nut butter (almond, peanut, or cashew)
- 1/4 cup honey or maple syrup
- 1 tsp ground cinnamon
- 1/2 tsp pumpkin pie spice (or a mix of nutmeg, cloves, ginger)
- 1/4 tsp salt
For Coating:
- 3/4 cup unsweetened shredded coconut
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, and you’ll need to refrigerate the balls for at least 1 hour before enjoying. So, in total, you’re looking at around 1 hour and 15 minutes from start to snack time!
Step-by-Step Instructions:
1. Mix the Wet Ingredients:
In a large mixing bowl, combine the canned pumpkin puree, nut butter, and honey (or maple syrup). Use a spatula or spoon to stir everything together until the mixture is smooth and creamy. This is the tasty base of your protein balls!
2. Combine the Dry Ingredients:
In another bowl, mix together the protein powder, finely ground oats, cinnamon, pumpkin pie spice, and salt. Stir this dry mixture until it’s evenly combined, making sure there are no lumps.
3. Combine Wet and Dry Mixtures:
Gradually add the dry ingredients to the wet mixture in the large bowl. Stir continuously until a sticky dough forms. If your mixture seems a bit too wet, don’t worry! Just add a little more protein powder or ground oats until you achieve the right consistency.
4. Roll The Balls:
Scoop out about a tablespoon of the mixture and use your hands to roll it into a ball. Repeat this process until all the mixture is used up. You’ll have around 12-15 tasty protein balls!
5. Coat the Balls:
Spread the shredded coconut on a plate or in a shallow bowl. Roll each protein ball in the coconut until it’s fully coated. This adds a delicious flavor and a fun texture!
6. Chill Out:
Place the coated balls on a tray or in a container and refrigerate for at least 1 hour. This helps them firm up, making them even more delightful to eat.
7. Store and Enjoy:
Once they’re properly chilled, store your protein balls in an airtight container in the fridge for up to a week. You can also freeze them for a longer-lasting snack. Enjoy these delicious, protein-packed bites as a quick energy booster anytime you need it!
These Coconut Pumpkin Protein Balls have a wonderfully soft, chewy texture and a fantastic blend of warming spices. They’re perfect for a healthy snack or a sweet treat when you’re on the go! 🌟
Can I Use Fresh Pumpkin Instead of Canned Pumpkin Puree?
Absolutely! If you have fresh pumpkin, you can roast it until tender, scoop out the flesh, and puree it in a blender or food processor. Just be sure to measure out 1 cup of the puree for the recipe!
How Do I Store Leftover Protein Balls?
Store any leftover protein balls in an airtight container in the fridge for up to a week. You can also freeze them for longer storage—just make sure to separate them with parchment paper to prevent sticking.
Can I Substitute the Nut Butter?
Yes! If you have nut allergies, you can substitute nut butter with sunflower seed butter or tahini. They provide a similar creaminess and help bind the ingredients together.
What If the Mixture Is Too Sticky?
If the mixture feels too sticky, simply add a bit more protein powder or ground oats until it reaches a workable consistency. You want it sticky enough to hold together but not so wet that it won’t form into balls!