Vegan Pumpkin Cranberry Protein Balls (GF, nut-free, oil-free)
Servings: 18 truffles
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
Storage: Store in an airtight container in the refrigerator for up to 2 weeks.
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 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.
Nutrition
Serving: 2balls | Calories: 48kcal | Carbohydrates: 2.8g | Protein: 5.1g | Fat: 2g | Sodium: 79mg | Fiber: 0.7g | Sugar: 0.5g