Because I'm almost, kinda, not really done with pumpkin recipes this season, here you have Pumpkin Pie Protein Balls!
I've covered these in chocolate sweetened with stevia. The flavor combination is great, and it makes a nice coating for an otherwise sticky batter.
Give these Pumpkin Pie Protein Balls a try! Another easy way to hit your macros!
Servings: 6 pieces
- ½ cup natural vanilla whey protein 45g
- 2 tablespoons coconut flour 14g
- ½ teaspoon pumpkin pie spice 2.5ml
- ¼ cup pumpkin puree 62g
- 1 tablespoon coconut oil 14g, warmed to liquid
- 1 tablespoon cocoa powder 6g
- 1 packet stevia 1g
- Mix filling ingredients until well combined.
- Form the batter into 6 pieces, roll into balls, and set on a parchment-lined plate. If the batter is sticky and the truffles are not smooth, set them in the freezer for 5-10 minutes and then roll each one again to smooth the surface.
- Mix ingredients for chocolate coating.
- Using a fork, dip each piece in the chocolate. Set each back on the parchment-lined plate, and freeze for a few minutes to set the coating.
- If you have leftover chocolate, dip the protein balls again.
- Enjoy! Store in the refrigerator or freezer.
A note about substitutions: you can replace the whey protein with your favorite vanilla protein to make dairy-free/vegan versions. With casein or vegan proteins, start with only 1 tablespoon of coconut flour. You can also substitute your favorite sweetener for the stevia (liquid sweeteners work well in the chocolate).
Serving: 1piece | Calories: 69kcal | Carbohydrates: 4g | Protein: 6.5g | Fat: 3g | Fiber: 2g | Sugar: 1g | Net Carbohydrates: 2g
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Oh my gosh...... I am so excited to make these.....