These vegan pumpkin protein balls are a tasty and healthy treat! Packed with creamy pumpkin, nut butter, and a hint of spice, they’re perfect for a quick snack or dessert.
Honestly, I can’t resist these little bites! They’re like autumn in a ball. I love keeping them in the fridge for a sweet boost anytime I need it. Who can say no to pumpkin goodness? 🎃
Key Ingredients & Substitutions
Rolled Oats: These give the balls a chewy texture. If you don’t have rolled oats, quick oats can work in a pinch. Just remember that they might yield a softer texture.
Medjool Dates: These sweeten and bind. If you can’t find medjool dates, try using dried figs or raisins, but increase the quantity slightly since they’re less sweet.
Canned Pumpkin Puree: Make sure it’s pure pumpkin. If you’re making this in the off-season, you can use homemade pumpkin puree from roasted pumpkin. Just ensure it’s well-drained.
Nut/Seed Butter: Almond butter is my go-to for flavor, but peanut butter, sunflower seed butter, or cashew butter will also work. Each brings its own taste!
Chia Seeds/Ground Flaxseeds: Both are great for binding and adding omega-3s. If you have a nut allergy, choose ground flaxseeds to stay safe.
How Can I Make Sure My Protein Balls Hold Together?
Binding ingredients are key for keeping your pumpkin protein balls from falling apart. Here’s how to ensure they stick together:
- Food Processor: Use a food processor to blend oats and dates. This helps break them down into finer pieces that mix better.
- Texture Check: After adding all ingredients, the mixture should be sticky but still have texture. Don’t over-process, as it can turn into a paste.
- Chill Time: Refrigerate the mixture for 15-20 minutes if it’s too sticky to form into balls. This firming up helps them hold shape.
- Rolling: If the mixture still feels too wet, sprinkle in a bit more oats or protein powder while rolling.
With these tips, you’ll create perfect little bites every time!
How to Make Delicious Vegan Pumpkin Protein Balls
Ingredients List
Base Ingredients:
- 1 cup rolled oats
- 1 cup pitted medjool dates (about 10 dates)
- 1/2 cup canned pumpkin puree (not pumpkin pie filling)
- 1/4 cup almond butter (or other nut/seed butter)
Add-Ins:
- 1/4 cup pumpkin seeds (pepitas)
- 2 tbsp chia seeds or ground flaxseeds
- 1/4 cup vegan protein powder (preferably unflavored or vanilla)
Spices:
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp vanilla extract
- Pinch of salt
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time. After rolling the balls, they need at least 30 minutes in the refrigerator to firm up. Altogether, you’re looking at about 45 minutes including chilling time. Perfect for a quick snack or energy boost!
Step-by-Step Instructions:
1. Prepare Your Base:
Start by adding the rolled oats to a food processor. Pulse them until they transform into a coarse flour, which helps the balls hold together.
2. Add the Sweetness:
Now, toss in the pitted medjool dates. Pulse again until the mixture starts to stick together, like a thick dough. This step is crucial for binding.
3. Mix in the Flavor:
Next, add the pumpkin puree, almond butter, vanilla extract, cinnamon, nutmeg, and a pinch of salt. Pulse everything together until well combined. You want those warm spices to blend beautifully with the pumpkin.
4. Add Seeds and Protein:
Now, it’s time to mix in the pumpkin seeds, chia or flaxseeds, and vegan protein powder. Pulse again until everything is incorporated but still has some texture. Avoid over-processing into a paste; you want that lovely chew!
5. Form the Balls:
Use a tablespoon to scoop out the mixture. Roll it between your hands to form balls. If the mixture is too sticky, pop it in the refrigerator for about 15-20 minutes or sprinkle a bit more oats or protein powder.
6. Chill and Firm Up:
Place your rolled pumpkin protein balls on a plate or tray and refrigerate for at least 30 minutes. This will help them firm up nicely!
7. Store Your Treats:
Once they’re chilled, transfer your protein balls to an airtight container. They will stay fresh in the refrigerator for up to one week or can be frozen for longer storage.
Now, enjoy these nourishing, sweet-spiced vegan pumpkin protein balls as a quick snack or post-workout boost! Perfect for satisfying your sweet tooth while keeping you healthy!
Can I Use Different Nut Butters?
Absolutely! While almond butter is my favorite, you can substitute it with peanut butter, tahini, sunflower seed butter, or any nut/seed butter you enjoy. Just keep in mind that it might slightly change the taste and texture!
Can I Substitute the Medjool Dates?
Yes! If you don’t have medjool dates, you can use other dried fruits like figs or raisins. However, you may need to adjust the quantity slightly, as they vary in sweetness.
How Should I Store the Protein Balls?
Store your pumpkin protein balls in an airtight container in the refrigerator for up to one week. You can also freeze them for longer storage—just make sure to separate them with parchment paper to prevent sticking!
Can I Make These Protein Balls Gluten-Free?
Yes! Just ensure that you use certified gluten-free rolled oats to make these protein balls completely gluten-free. The rest of the ingredients are naturally gluten-free as well!