These Chocolate Covered Pumpkin Protein Balls are a tasty and healthy treat! They mix pumpkin, protein powder, oats, and a touch of chocolate for a yummy snack.
Who knew healthy could taste so good? I love grabbing these after a workout—it’s like dessert and fuel wrapped in one! Plus, they’re super easy to make. 🎃🍫
Key Ingredients & Substitutions
Canned Pumpkin Puree: This is the star of the show! It adds moisture and pumpkin flavor. If you don’t have canned pumpkin, you can use homemade pumpkin puree or sweet potato puree as a substitute.
Oats: Old-fashioned oats give a great texture, but quick oats work too. If you’re going gluten-free, make sure to use certified gluten-free oats!
Protein Powder: I recommend using vanilla for added flavor. If you’re dairy-free or vegan, plant-based protein powder is a good choice. You can also swap it for powdered peanut butter for a different taste.
Almond Butter: This adds creaminess and healthy fats. Feel free to substitute with peanut butter, sunflower seed butter, or any nut/seed butter that you like or have on hand.
Dark Chocolate: I use dark chocolate for a richer flavor, but if you prefer milk chocolate, that works too! If you want to keep it dairy-free, look for a vegan chocolate option.
How Do I Achieve the Perfect Texture for My Protein Balls?
Getting the texture just right is key to making successful protein balls. You’ll want them firm enough to hold shape but moist enough to taste great.
- Start by mixing wet ingredients—pumpkin, almond butter, and syrup—until smooth.
- Add dry ingredients gradually, mixing thoroughly. If it’s too sticky, add more oats or protein powder; if it’s crumbly, add a little more pumpkin or water.
- Once mixed, feel free to test the texture before scooping. It should hold together when you press it in your hand.
Chilling them in the freezer is crucial for setting the shape and making them easier to dip in chocolate. A quick chill makes for cleaner chocolate coating, so don’t skip this step!
Chocolate Covered Pumpkin Protein Balls
Ingredients You’ll Need:
Base Ingredients:
- 1 cup canned pumpkin puree
- 1 cup oats (old-fashioned or quick oats)
- 1/2 cup vanilla or unflavored protein powder
- 1/4 cup almond butter (or any nut/seed butter)
- 1-2 tablespoons maple syrup or honey (optional, for sweetness)
- 1 teaspoon pumpkin pie spice (or a mix of cinnamon, nutmeg, ginger, and cloves)
- 1/4 teaspoon salt
For Coating:
- 1 cup dark chocolate chips or chopped dark chocolate (for coating)
- 1 teaspoon coconut oil (optional, to help melt chocolate)
- Additional pumpkin pie spice or cinnamon sugar for topping (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time, plus 20-30 minutes to chill in the freezer for firming up. After dipping in chocolate, allow about 10-15 minutes for the chocolate to harden. In total, you’re looking at about 45-60 minutes from start to finish.
Step-by-Step Instructions:
1. Mix Wet Ingredients:
In a large mixing bowl, combine the canned pumpkin puree, almond butter, and maple syrup (if you’re using it). Stir these ingredients together until the mixture is nice and smooth. This will be the base for your protein balls!
2. Add Dry Ingredients:
Now it’s time to add in the oats, protein powder, pumpkin pie spice, and salt. Mix everything together thoroughly until it forms a dough-like consistency that holds its shape when you press it. If your mixture seems too wet, just add a bit more oats or protein powder. If it feels too dry, add a drizzle more pumpkin or a splash of water to get the right texture.
3. Shape the Balls:
Scoop out a tablespoon of the mixture using a small cookie scoop or your hands, and roll it into round balls. Place each ball on a baking sheet lined with parchment paper for easy cleanup later.
4. Chill in the Freezer:
Put your baking sheet of pumpkin balls in the freezer for about 20-30 minutes. This helps them set and makes them easier to dip in chocolate!
5. Melt the Chocolate:
While the balls are chilling, let’s melt the chocolate! In a microwave-safe bowl, combine the dark chocolate chips with the coconut oil (if using). Microwave in 20-second intervals, stirring between each until the chocolate is completely smooth and melted.
6. Coat the Balls:
Once the protein balls are firm, take them out of the freezer. Using a fork or toothpick, dip each ball into the melted chocolate, making sure to coat it evenly. Let any excess chocolate drip off before placing them back on the parchment-lined tray.
7. Add Toppings:
If you’d like, sprinkle a little extra pumpkin pie spice or cinnamon sugar on top of the chocolate-coated balls for some extra flavor before the chocolate hardens.
8. Let the Chocolate Set:
Place the tray back in the freezer or refrigerator until the chocolate is fully hardened, which should take about 10-15 minutes.
9. Storage:
Once set, store your Chocolate Covered Pumpkin Protein Balls in an airtight container. They’ll last up to one week in the refrigerator, or you can freeze them for longer storage.
Enjoy your delicious and nutritious Chocolate Covered Pumpkin Protein Balls as a snack or post-workout treat! They’re fun to make and even better to eat!
Can I Use Fresh Pumpkin Instead of Canned?
Yes, you can use fresh pumpkin puree! Just make sure to roast or steam pumpkin until tender, then blend until smooth. It should yield similar results to canned puree.
Can I Substitute the Almond Butter?
Absolutely! You can swap almond butter for peanut butter, sunflower seed butter, or any nut/seed butter you prefer. Each will give the protein balls a unique flavor!
How Do I Store Leftovers?
Store the Chocolate Covered Pumpkin Protein Balls in an airtight container in the refrigerator for up to one week. For longer storage, keep them in the freezer, where they can last for a few months.
Can These Be Made Vegan?
Yes, you can easily make these protein balls vegan! Use maple syrup instead of honey, and opt for dairy-free chocolate chips to keep everything plant-based!
