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.
- Vegan (egg-free, dairy-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.
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 🙂