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Vegan pumpkin cranberry protein balls are quick and easy to make (no cooking!) and so tasty. They are oil-free, nut-free, & gluten-free, too.
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.
Recipe Benefits
- Vegan (egg-free, dairy-free)
- Gluten-free
- Oil-free
- Nut-free
- Fast & easy to make
- Low calorie
- High protein
- No cooking or baking required
- Convenient and portable to pack
Ingredients for the Vegan Pumpkin Cranberry Protein Balls
The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.
The list of ingredients for these protein balls is short:
- unsweetened canned pumpkin puree
- vegan (plant-based) vanilla protein powder
- dried cranberries,
- tahini (or your favorite nut or seed butter)
- maple syrup (a mere tablespoon)
- a bit of spice
Directions for Making the Protein Balls
Note that the complete directions are also in the recipe card below.
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).
In case you need an additional reason to make these protein balls, an emerging body of research indicates that pumpkin (and other orange squashes) may contribute to greater strength, endurance and recovery in athletic performance. #pumpkinstrong ?
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 🙂
Related Recipes
Vegan Pumpkin Cranberry Protein Balls (GF, nut-free, oil-free)
Ingredients
- 1/2 cup canned unsweetened pumpkin, not pie filling
- 1/2 cup vegan/ plant-based vanilla protein powder
- 3 tablespoons finely chopped dried cranberries
- 2 tablespoons tahini, or your favorite nut or seed butter
- 1 tablespoon pure maple syrup
- 1/2 teaspoon pumpkin pie spice or cinnamon
Instructions
- Combine all of the ingredients in a medium bowl until well blended into a cohesive dough. If dough is too thick, add a small amount of water until it is firm but still slightly moist.
- Shape the dough into 18 1-inch (2.5 cm) balls. Eat right away or refrigerate in a storage container.
Notes
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. Non-vegan version: If you are not vegan, feel free to use the vanilla protein powder of your choice. Protein powder substitute: Replace the protein powder with finely ground nuts, seeds, or rolled oats.
The pictures looks like they are baked, but the recipe doesn’t mention that step. Is this eaten raw?
Hi Grace,
No, they are definitely raw. The coconut flour makes the balls look dry 🙂
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!
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!!!
Made them again 🙂 this time, I had enough maple syrup and used tahini because I couldn’t find the cashew butter, and got six pucks with the muffin pan. Since I bought your book and learned how to make Greek Yogurt glaze, I decided to leave out the pumpkin seeds and put them on top with the glaze. Tastes like one of those $8/bar treats at Whole Foods!
Oh my word, Rachel–I am going to have to try! I love tahini, I bet they tasted a lot like halvah (YUM!) You are so creative, thanks so much for sharing! Would you be ok with me making your version into a puck variation?
I knew there was a reason why I love pumpkin so much. These look so great, thanks for the recipe, Camilla!
You are so welcome, Janie—let me know what you think about them!