These Chocolate Covered Pumpkin Protein Balls are a tasty and healthy snack! Packed with pumpkin and chocolate, they’re perfect for a quick energy boost.
Making these little treats is so much fun! I love rolling them into balls while sneaking a few bites. They’re great for munching throughout the day or post-workout! 🎉
Key Ingredients & Substitutions
Pumpkin Puree: This is the star of the show! Canned pumpkin works well, but fresh pumpkin can also be used if you cook and puree it. If you’re looking for a low-carb option, you can try substituting with mashed sweet potatoes.
Oat Flour: I love using oat flour for its mild flavor and nutritional benefits. If you’re in a pinch, regular all-purpose flour or almond flour would work too, though the texture may vary slightly.
Protein Powder: Vanilla protein powder adds a nice taste. If you’re vegan, use plant-based protein. If you can’t have protein powder at all, try adding an extra 1/2 cup of oat flour instead.
Nut Butter: Almond butter is my favorite for its creamy texture and flavor in these balls. Peanut butter is a great alternative, but if you’re allergic, sunflower seed butter can also be a tasty choice!
Sweetener: Maple syrup gives a lovely taste. If you want a lower-glycemic option, you might try agave syrup or a sugar-free sweetener. Just adjust to taste!
What’s the Best Way to Form Perfect Protein Balls?
Forming the protein balls can be tricky if the dough is too sticky or dry. Here’s how to do it right:
- Mix until a smooth dough forms; adjust consistency with more flour or pumpkin as needed.
- Wet your hands slightly to prevent sticking when rolling them into balls.
- Use a cookie scoop for even-sized balls; about 1 inch is a good size, perfect for snacks.
- Place formed balls on parchment paper to avoid sticking.
Chilling the balls before dipping them in chocolate helps them hold their shape. Trust me, it’s worth waiting that 30 minutes!
Chocolate Covered Pumpkin Protein Balls
Ingredients You’ll Need:
- 1 cup pumpkin puree (canned or fresh)
- 1 cup oat flour (or ground oats)
- 1 cup vanilla protein powder
- 1/4 cup almond butter (or peanut butter)
- 2 tablespoons maple syrup or honey
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- Pinch of salt
- 1 cup dark chocolate chips or chunks (for coating)
- Optional: cacao nibs or mini chocolate chips for topping
How Much Time Will You Need?
This recipe will take about 15 minutes of prep time. After that, give it around 30 minutes to chill in the fridge before you dip them in chocolate. So, in total, plan for about 45 minutes before you can enjoy these delicious bites!
Step-by-Step Instructions:
1. Mix the Base:
In a large mixing bowl, combine the pumpkin puree, almond butter, and maple syrup. Stir everything together until it’s smooth and well mixed.
2. Add the Dry Ingredients:
Next, add the oat flour, protein powder, pumpkin pie spice, cinnamon, and a pinch of salt. Mix well until you get a dough-like texture. If the mix feels too wet, sprinkle in some more oat flour. If it’s too dry, add a teaspoon of water or a bit more pumpkin puree to get it just right.
3. Shape the Balls:
Now it’s time to shape your protein balls! Use your hands or a cookie scoop to form the mixture into small balls, about 1 inch wide. Place each ball on a tray lined with parchment paper. This ensures they won’t stick!
4. Chill the Balls:
Pop the tray in the fridge and let the balls chill for at least 30 minutes. This helps them firm up before dipping in chocolate.
5. Melt the Chocolate:
While the pumpkin balls chill, melt the dark chocolate chips. You can do this in a microwave-safe bowl by heating it in short intervals, stirring until smooth, or use a double boiler on the stove.
6. Dip the Balls:
Take the chilled pumpkin balls out of the fridge. Using a fork or skewer, dip each ball into the melted chocolate, making sure to coat it completely. Let the excess chocolate drip off before placing them back on the parchment paper.
7. Add Toppings:
If you’d like, sprinkle some cacao nibs or mini chocolate chips on top of each ball for that extra touch before the chocolate sets!
8. Let Them Set:
Put the tray back in the fridge for another 15-20 minutes, or until the chocolate hardens completely.
9. Store or Enjoy:
Once the chocolate is set, store your pumpkin protein balls in an airtight container in the fridge for up to a week, or freeze them if you’d like to save some for later.
Enjoy these delightful, protein-packed snacks any time of day! They make for a perfect pre or post-workout treat! 🍂🌟
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer fresh pumpkin, just cook it down until it’s soft, then puree it until smooth. This will work just as well in the recipe!
How Do I Store These Protein Balls?
Store your chocolate-covered pumpkin protein balls in an airtight container in the refrigerator for up to a week. You can also freeze them for longer storage; they’ll keep well for about 2-3 months!
What Can I Substitute for Almond Butter?
If you need a different nut butter, peanut butter works great. You could also use sunflower seed butter if you’re looking for a nut-free option. Just keep in mind that flavor and consistency may vary slightly!
Can I Make These Balls Without Protein Powder?
Yes, you can! If you don’t have protein powder, simply increase the amount of oat flour by about 1/2 cup to maintain the texture. You might also want to add a splash of vanilla extract for extra flavor.
