Pumpkin Protein Balls (Easy No-Bake Recipe, Gluten-Free)
All the flavor of pumpkin pie in a protein packed, chocolate covered bite. These Protein Pie Pumpkin Balls are easy to make and delicious!
Servings: 6 pieces
Calories: 69kcal
Equipment
- kitchen scale (optional, but highly recommended for best results)
- mixing bowls (small and medium sized)
- parchment paper for easy cleanup
- Large plate or baking sheet
- Fork for dipping the protein balls in chocolate
- Airtight container for storage
Ingredients
Filling:
- ½ cup natural vanilla whey protein 45g
- 2 tablespoons coconut flour 14g
- ½ teaspoon pumpkin pie spice 2.5ml
- ¼ cup pumpkin puree 62g
Chocolate coating:
- 1 tablespoon coconut oil 14g, warmed to liquid
- 1 tablespoon cocoa powder 6g
- 1 packet stevia 1g
Instructions
- Mix the filling: In a medium sized mixing bowl, combine the vanilla whey protein powder, coconut flour, pumpkin pie spice, and pumpkin puree. Mix until ingredients are well combined.
- Form the protein balls: Form the batter into 6 pieces, roll into balls, and set on a parchment-lined plate. If the batter is sticky and the balls are not smooth, set them in the freezer for 5-10 minutes and then roll each one again to smooth the surface.
- Make the chocolate coating: In a (separate) small bowl, mix the warmed coconut oil, cocoa powder, and stevia. Stir until you have a smooth, liquid chocolate mixture.
- Dip the protein balls: Using a fork, carefully dip each pumpkin ball into the chocolate mixture, ensuring an even coating. Allow any excess chocolate to drip off before placing the coated ball back onto the parchment paper.
- Set the coating: Once all balls are coated, place the plate in the freezer for a few minutes. This helps the chocolate coating set.
- Optional second coating of chocolate: If you have leftover chocolate, give each ball a second dip and freeze to set again.
- Final Touches: Once the chocolate coating is fully set, transfer your Pumpkin Protein Balls to an airtight container for storage.
Notes
Ingredient Substitutions
Vanilla Protein Powder: I don't recommend plant-based protein powder in this recipe, but a whey/casein blend or collagen peptides should be fine (unflavored, vanilla, cinnamon, or snickerdoodle flavored). Coconut flour: I don't recommend other flours in this recipe. Coconut flour is unique in how it reacts to other ingredients, and other flours would not perform as well. For the coating: Feel free to use sugar-free chocolate chips, melted, as the coating. In this case you might still want to add a touch of warm coconut oil to help thin put the chocolate to use as a coating. Stevia: Powdered monk fruit would be a good option (but not a monk fruit erythritol blend, as this will be grainy in the coating).Recipe Variations
Nutty Crunch: Add a tablespoon of chia seeds, ground flaxseeds, hemp seeds, or chopped pecans to the chocolate coating for extra texture and healthy fats. Chocolate Chip Delight: Fold a tablespoon of mini chocolate chips into the filling for a delightful surprise with each bite. White Chocolate Twist: For a sweeter option, use melted sugar-free white chocolate chips as a the coating.Storage Info
Store these Pumpkin Protein Balls in an airtight container in the refrigerator for up to a week. Freeze for longer storage.Nutrition
Serving: 1piece | Calories: 69kcal | Carbohydrates: 4g | Protein: 6.5g | Fat: 3g | Fiber: 2g | Sugar: 1g | Net Carbohydrates: 2g