Easy Chocolate Pumpkin Protein Balls Recipe
These Easy Chocolate Pumpkin Protein Balls are a delicious and nutritious snack combining the flavors of pumpkin, warm pumpkin spice, and rich dark chocolate. Packed with oats, hemp seeds, and natural sweeteners like dates, these no-bake protein balls are perfect for a quick energy boost or a healthy dessert.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes plus chilling time
- Yield: 12 servings (approximately 12 protein balls)
- Category: Snack
- Method: Blending
- Cuisine: American
- Diet: Vegetarian
Ingredients
Dry Ingredients
- 1 1/2 cups old fashioned oats
- 3 teaspoons pumpkin pie spice (or to taste)
- 1 tablespoon hemp seeds
- 1/4 teaspoon sea salt
Wet Ingredients
- 1/2 cup pure unsweetened pumpkin puree
- 1/4 cup unsweetened peanut butter (or nut butter of your choice)
- 10–12 pitted, fresh dates (Medjool dates recommended)
- 3 teaspoons vanilla extract
Chocolate Coating
- 1 cup dark chocolate chips
- 1 tablespoon unrefined coconut oil
- Flaky sea salt, for finishing
Instructions
- Prep: Line a large baking sheet pan with parchment paper and set it aside to prepare for shaping the protein balls later.
- Blend Dry Ingredients: Add the oats, hemp seeds, pumpkin pie spice, and sea salt to a food processor or blender. Pulse until the mixture has a texture similar to coarse flour.
- Add Wet Ingredients and Blend: Add the pitted dates, pumpkin puree, peanut butter, and vanilla extract to the food processor. Blend again until all ingredients are well combined and form a sticky dough-like ball.
- Shape & Cool: Use a small ice cream scoop or your hands to form the mixture into approximately 1-inch balls. Place these on the prepared baking sheet and refrigerate to firm up.
- Melt the Chocolate: While the protein balls chill, combine the dark chocolate chips and coconut oil in a medium heat-safe bowl. Microwave in 30-second increments, stirring between each, until smooth and fully melted. Alternatively, melt using a double boiler.
- Dip: Remove the chilled protein balls from the fridge. Using toothpicks for ease, dip each ball individually into the melted chocolate, letting any excess drip off, then return them to the baking sheet.
- Cool: Sprinkle the chocolate-coated balls with flaky sea salt and refrigerate or freeze until the chocolate coating is completely set, about 10 minutes.
Notes
- Medjool dates are preferred for their natural sweetness and soft texture, but other soft dates can be substituted.
- If you don’t have hemp seeds, you can substitute with chia seeds or flaxseeds.
- Adjust pumpkin pie spice quantity according to your preference for spice intensity.
- Use any nut butter of your choice if peanut butter is not preferred or to accommodate allergies.
- To make these vegan, ensure the dark chocolate chips are dairy-free.
- Store in an airtight container in the refrigerator for up to one week or freeze for longer storage.
Find it online: https://bitezly.com/easy-chocolate-pumpkin-protein-balls-recipe/
