Chocolate Pumpkin Protein Balls

4.67 from 3 votes

Chocolate Pumpkin Protein Balls

Easy chocolate pumpkin protein balls, with 13g protein per serving! Made without oats, they are plant-based, nut-free, gluten-free & no-bake.

Prep Time10

Cook Time0

Total Time10

Course: Energy Balls

Cuisine: American

Keyword: 6 ingredients, chocolate pumpkin protein balls, coconut flour, easy, gluten-free, grain-free, nut-free, oat-free, oat-free energy balls, paleo, vegan, vegan grain-free protein balls

Servings: (4 balls per serving)

Author: Camilla

Equipment

1 food processor

Ingredients

1/2 cup pepitas (green pumpkin seeds)
1/2 cup unsweetened pumpkin puree (I use canned)
1/2 cup packed pitted dates (soften, as needed; see tip)
1/2 cup vegan chocolate protein powder or vanilla protein powder
1/3 cup unsweetened cocoa powder
3 tablespoons coconut flour
Optional coating: finely chopped pepitas,

US Customary - Metric

Instructions

In a food processor, process the pepitas until finely chopped. Add the pumpkin and dates. Process until mixture is a smooth, thick puree.
Add the protein powder and cocoa powder to the food processor; process, using ON/OFF pulses, until mixture is blended.
Add the coconut flour, a few tablespoons at a time, until mixture comes together into a cohesive dough (see notes about adding more liquid or dry ingredients, as needed).
Roll the mixture into 20 balls. Roll balls in optional pepitas coating, if desired, or leave uncoated.
Store in an airtight container in the refrigerator.

Notes

Storage: Store the protein balls in an airtight container in the refrigerator for up to 2 weeks or the freezer for up to 6 months.

Softening Dates: If the dates are not very soft, soak them in very hot water for 15 minutes. Drain and pat dry before using.

Vegan Protein Powder Tips

Use the brand you prefer: I use a plant-based chocolate protein powder, but vanilla protein powder. will work beautifully, too. You may want to add an extra tablespoon of cocoa powder, depending on how strong you like your chocolate. Use what you have on hand, or prefer.
Adjust ingredients as needed: Because protein powders can vary in both ingredients and absorbency, adjust the liquid ingredients and dry ingredients as needed. If the mixture seems dry, add a touch more pumpkin, or a splash of nondairy milk (e.g., almond milk, soy milk, oat milk, hemp milk), or water, to the mix, until the mixture has a pliable, fudge-y consistency. If too wet, add a small amount more coconut flour or protein powder.

Nutrition