These Coconut Pumpkin Protein Balls are a tasty and healthy snack! Made with pumpkin puree, protein powder, and shredded coconut, they offer a sweet and nutty flavor in every bite.
They’re super easy to whip up, and I love keeping them in my fridge for a quick pick-me-up. Who knew healthy snacks could taste so good? You’ll be back for more! 😋
Key Ingredients & Substitutions
Canned Pumpkin Puree: This is the star of the show! Make sure to choose unsweetened pumpkin puree for the best flavor. If you want a twist, try using sweet potato puree instead for a slightly different taste!
Protein Powder: I usually go for vanilla protein powder for extra flavor. If you’re looking for a non-dairy option, plant-based protein powders work wonderfully too. Check out pea or hemp protein as good alternatives.
Almond Butter: Natural almond butter gives great creaminess, but peanut or cashew butter are just as tasty! For nut-free options, sun butter or tahini are great alternatives.
Shredded Coconut: Unsweetened shredded coconut is best for controlling sweetness. If you can’t find it, sweetened shredded coconut works, but it will add extra sugar, so keep that in mind!
How to Form Perfect Protein Balls Without a Mess?
Forming the protein balls can get a bit sticky, which is why following these tips can help. First, wet your hands with a little water before rolling the mixture. This helps prevent sticking!
- Use a cookie scoop or tablespoon for uniform size; this makes everything easier and gives you nice, even balls.
- Don’t worry if they aren’t perfect spheres! Just roll them as best you can, and they’ll still taste great.
- If you find the mixture too sticky, consider refrigerating it for 10-15 minutes before rolling.
How to Make Coconut Pumpkin Protein Balls
Ingredients You’ll Need:
- 1 cup canned pumpkin puree (unsweetened)
- 1 cup rolled oats (or oat flour)
- 1/2 cup vanilla or unflavored protein powder
- 1/2 cup natural almond butter (or other nut butter)
- 1/4 cup pure maple syrup or honey
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1/2 tsp vanilla extract
- 1/2 cup unsweetened shredded coconut (plus extra for rolling)
- Optional: 1/4 cup pumpkin seeds (pepitas) for crunch
Time Needed:
This delicious recipe takes about 15 minutes to prepare and an additional 30 minutes to chill in the fridge. In total, you’re looking at about 45 minutes before you can enjoy these tasty treats!
Step-by-Step Instructions:
1. Mix the Wet Ingredients:
In a large mixing bowl, combine the canned pumpkin puree, almond butter, maple syrup, and vanilla extract. Use a spatula or a whisk to mix everything together until it’s nice and smooth.
2. Add the Dry Ingredients:
Now it’s time to return the flavor party! Add the rolled oats (or oat flour), protein powder, shredded coconut, cinnamon, ginger, nutmeg, and salt to the wet mixture. Stir everything together until it all combines into a sticky dough. If it feels too wet, sprinkle in a bit more oats or protein powder. If it’s too dry, add a splash of almond milk or a little extra pumpkin to loosen it up.
3. Optional Pumpkin Seed Crunch:
If you want to add some extra texture, fold in the pumpkin seeds at this stage. They bring a nice crunch and a boost of nutrition!
4. Forming the Balls:
Using your hands or a cookie scoop, grab portions of the mixture and roll them into small balls, around 1 to 1.5 inches in diameter. Don’t stress about them being perfectly round; just have fun!
5. Coconut Coating:
Roll each ball in extra shredded coconut to give them a delightful coating. It adds flavor and makes them look pretty!
6. Chill Out:
Place the formed protein balls on a baking sheet or plate lined with parchment paper. Pop them in the refrigerator for at least 30 minutes to firm up. This step helps them hold their shape.
7. Storing Your Treats:
Once chilled, transfer the protein balls to an airtight container. They can be stored in the fridge for up to one week or frozen for longer enjoyment—perfect for a quick, healthy snack anytime!
8. Enjoy!
Now they’re ready to eat! Enjoy your Coconut Pumpkin Protein Balls as a nutritious snack or a fantastic pre or post-workout boost!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer fresh pumpkin, roast it until tender, then puree it until smooth. Just ensure it is well-drained to avoid excess moisture in the mixture.
How Do I Store Leftover Protein Balls?
Store any leftover Coconut Pumpkin Protein Balls in an airtight container in the refrigerator for up to one week. You can also freeze them for up to three months; just let them thaw before enjoying!
Can I Substitute the Protein Powder?
Yes, feel free to use any protein powder you like, whether it’s plant-based, whey, or egg protein. If you don’t have protein powder on hand, you can increase the amount of oats instead, but the protein content will be lower.
What If the Mixture Is Too Sticky?
If the dough is too sticky to roll, simply add a little more rolled oats or protein powder. You can also refrigerate the mixture for 10-15 minutes to make it easier to handle.
