These Paleo Pumpkin Protein Balls are a tasty and healthy snack! Made with pumpkin puree and nut butter, they are packed with protein and flavor. Perfect for on-the-go munching!
Whenever I make these, I can’t believe how quickly they disappear. Seriously, they’re that good! Plus, they keep me full and happy—what more could you want?
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin puree brings moisture and flavor. If fresh pumpkin is available, you can roast and puree it instead!
Rolled Oats: These add healthy carbs and texture. For a gluten-free option, choose certified gluten-free oats. If you want to skip oats altogether, try using finely ground nuts as a base.
Almond Butter: A great source of healthy fats and protein. You can easily swap this with peanut butter, sunflower seed butter, or any nut butter you prefer!
Pumpkin Seeds: These add crunch and nutrition. If you don’t have pumpkin seeds, sunflower seeds or even chopped nuts can work well as substitutes.
Dark Chocolate Chips: Add a sweet touch. Look for dairy-free options if you want to keep it strictly paleo. You can substitute with dried fruits like raisins for a natural sweetness.
How Can I Ensure My Protein Balls Hold Together Well?
Getting the right texture is important! Here are some tips:
- Ensure your ingredients are well combined to avoid dry spots.
- Chill the mixture before rolling. This helps everything bind better.
- If your mixture is too dry, add a splash of water or almond milk. If too wet, add more coconut flour in small amounts.
- Shape the balls tightly by pressing them together firmly in your palms.
With these steps, your Paleo Pumpkin Protein Balls will be perfectly formed and delightful!
How to Make Paleo Pumpkin Protein Balls
Ingredients You’ll Need:
- 1 cup canned pumpkin puree (unsweetened)
- 1 cup rolled oats (use gluten-free if strict paleo)
- 1/2 cup almond butter (or other nut butter)
- 1/4 cup pumpkin seeds (pepitas)
- 2 tablespoons coconut flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground turmeric (optional)
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 2 tablespoons maple syrup or honey (optional for sweetness)
- 1/4 cup dark chocolate chips (paleo-compliant or omit)
Time Needed:
You’ll need about 15 minutes for prep, plus around 1.5 hours for chilling time. This includes 30 minutes to refrigerate the mixture before rolling it into balls and then at least an hour to set in the fridge. It’s a quick and easy process!
Step-by-Step Instructions:
1. Mix the Base Ingredients:
In a large mixing bowl, combine the canned pumpkin puree, almond butter, and maple syrup (if you want it sweeter). Stir everything together until the mixture is smooth and well combined. This will be the base of your protein balls, so make sure it’s mixed well!
2. Add the Dry Ingredients:
Next, add in the rolled oats, pumpkin seeds, coconut flour, ground cinnamon, ground turmeric (if using), ground nutmeg, and salt. Mix everything thoroughly to ensure that the dry ingredients are evenly distributed throughout the pumpkin mixture.
3. Incorporate the Chocolate Chips:
Gently fold in the dark chocolate chips. Make sure they are spread evenly throughout the mixture so every bite gets a hint of chocolatey goodness!
4. Chill the Mixture:
Cover the bowl with plastic wrap or a lid and refrigerate the mixture for about 30 minutes. This will help the mixture firm up, making it easier to shape into balls.
5. Shape the Balls:
After chilling, scoop out tablespoon-sized portions of the mixture and roll them between your hands to form small balls. If the mixture is too sticky, you can dampen your hands slightly to prevent sticking.
6. Final Chill:
Place the formed balls onto a baking sheet or plate and refrigerate for at least 1 hour. This will help them firm up even more.
7. Store and Enjoy:
Once set, store the Paleo Pumpkin Protein Balls in an airtight container in the refrigerator for up to a week, or freeze for longer storage. Enjoy these as a delicious snack whenever you need a quick boost of energy!
These protein balls are not only tasty but also wholesome. Perfect for a quick snack before or after your workout, or whenever you’re craving something nutritious!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you have fresh pumpkin, you can roast and puree it. Just make sure it’s well-mixed and has a similar consistency to canned pumpkin for the recipe to work well.
What If I Don’t Have Almond Butter?
No worries! You can substitute it with any nut butter like peanut butter, sunflower seed butter, or cashew butter. Just ensure the consistency remains similar for best results.
How Do I Make Them Vegan?
To make these protein balls vegan, simply replace the honey with maple syrup, which is already included in the recipe. All other ingredients are naturally vegan!
How Should I Store Leftover Protein Balls?
Store them in an airtight container in the refrigerator for up to a week. You can also freeze them for longer storage, just ensure they’re in a freezer-safe container to avoid freezer burn.
