Skip to Content

Pumpkin-Cranberry Protein Truffles {vegan, gluten-free, nut-free}

VGFNFGrFHP

pumpkin truffles 2a

It strikes me as entirely unfair to put away all of the cozy favorite of November and December because the calender we choose to follow mandates that it’s a new year! Meanwhile, it’s cold, gray and a wee bit dreary, especially on the days when your socks get wet and eyelashes freeze.

Hence, pumpkin, cranberry, and a hint of spice are on today’s menu in the form of high-protein truffles. Hurrah! They are part of my month-long posts of portable, resolution-worthy energy food.

The ingredients are minimal–unsweetened pumpkin, vanilla pea protein powder, dried cranberries, tahini (or your favorite nut or seed butter), and a bit of spice. Place in bowl, stir and squish until blended, and then shape into balls. Done. If you are not a messy fingers person, you can place everything in a food processor instead (however, I am unaware of an automatic truffle baller, so some messiness is required, regardless).

pumpkin truffle Collage 2If pumpkin-cranberry deliciousness is not enough to spur you into action, consider this, especially if you are committed to an athletic regimen: an emerging body of research indicates that pumpkin (and other orange squashes) may contribute to greater strength, endurance and recovery in athletic performance. In a 2012 article in the journal Molecules (which happens to be the leading international, peer-reviewed journal of synthetic organic chemistry and natural product chemistry), researchers found that the administration of a concentrated form of pumpkin extract to lab mice led to improved exercise performance and a decrease in physical fatigue.

And that’s not all: following 14 days of pumpkin extract, the mice increased their grip strength, endurance, and their bodies’ ability to store and release glucose. (I love the visualization of mouse grip strength measurement–perhaps teeny, tiny dumbbells?). Further, the furry little guys also had lowered markers of muscle damage in their plasma, leading researchers to conclude that pumpkin may help athletes go stronger longer.

So there you have it. Pumpkin, mice, the potential for improved athletic endurance, and the guarantee of a delicious treat. Pretty nifty.

I may have to warn my spin class that I have been snacking on these for the past few days–I’m feeling extra powerful! Enjoy 🙂

pumpkin truffles 3

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Pumpkin-Cranberry Protein Truffles {vegan, gluten-free, nut-free}


  • Author: Camilla
  • Prep Time: 15 mins
  • Total Time: 15 mins
  • Yield: 18 truffles 1x

Ingredients

Scale

Instructions

  1. Combine all of the ingredients in a medium bowl until well blended into a cohesive dough.
  2. Shape the dough into 18 1-inch balls. Store in an airtight container in the refrigerator for up to 2 weeks.
  3. The balls will keep at room temperature (e.g., in a lunch bag or backpack) for up to 8 hours, but are best kept cold.

Notes

The maple syrup is optional, as I note, but I find that just 1 tablespoon boost the flavor of these truffles tremendously! You can use an equal amount of any other sweetener you like.

  • Category: Protein balls

Nutrition

  • Serving Size: 2 truffles
  • Calories: 48
  • Sugar: 0.5 grams
  • Sodium: 79 mg
  • Fat: 2.0 grams
  • Saturated Fat: 0 grams
  • Carbohydrates: 2.8 grams
  • Fiber: 0.7 grams
  • Protein: 5.1 grams
  • Cholesterol: 0

 

Previous
High-Protein Banana Bread Buttons {vegan, gluten-free}
almond flour graham crackers in a metal tin
Next
Almond Flour Graham Crackers {vegan, grain-free, paleo}
Leave a Comment
Recipe rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Grace

Monday 25th of January 2021

The pictures looks like they are baked, but the recipe doesn't mention that step. Is this eaten raw?

Rachel P.

Monday 5th of September 2016

These amazing little tasties are now going to be a staple in this house! I looooove pumpkin, can't get enough of it, and am so psyched fall is here.

I used my Wilton square thingy instead of rolling them into balls for easy storage, Since I ran out of maple syrup I added 4 stevia packets since they weren't going to bake anyway, and left some squares plain while I put green pumpkin seeds in others! I used cashew butter but these would probably be good with almond butter or tahini too. Can't wait to try these other variations!

Camilla

Monday 5th of September 2016

I think we have the same Wilton square thingy :) It comes in handy for little bites like this, I agree! So glad you like these Rachel!!!

Janie Myers

Monday 26th of January 2015

I knew there was a reason why I love pumpkin so much. These look so great, thanks for the recipe, Camilla!

Camilla

Monday 26th of January 2015

You are so welcome, Janie---let me know what you think about them!

This site uses Akismet to reduce spam. Learn how your comment data is processed.

powerhungry