Pumpkin Pie Protein Balls

Beans in your protein balls!?  Yes mam!  I love this recipe because it is a different take on the typical homemade protein ball using beans and whole food-based ingredients only vs. protein powders and added sweeteners! I like to use Eden Organics brand of beans to help the digestibility factor and you can likely sub chia for flaxseed here as well if you so choose!  Sugar addicts-these may be less sweet than you are used to therefore I recommend the dark chocolate drizzle component or adding chocolate chips into the batter.  I can best describe these as the result of pumpkin pie and cookie dough having a baby-therefore they have a soft cookie dough-like texture with a spiced punkin pie flava-I love adding the walnuts to add a crunch (if you are nut free add pumpkin seeds instead)!


What you need:

  • 1 can organic white cannellini beans
  • 1/2 cup organic pumpkin puree
  • 1/4 cup + 1 T coconut flour
  • 5-6 dates-pitted and soaked in hot water to soften for 5-10 min
  • 1.5 T ground flaxseed
  • 1 tsp vanilla extract
  • ~2 tsp cinnamon
  • Optional: 1/2 cup chopped pumpkin seeds or walnuts (if you don’t need nut-free) to mix in, dark chocolate chips for melting (I used a bar of melted taza 95% dark chocolate + coconut oil)

How you do it:

  1. All in a food processor: combine beans, pumpkin, coconut flour, dates, flax, vanilla, cinnamon
  2. If adding walnuts/add ins-fold into batter now
  3. Line parchment paper on a baking sheet
  4. Scoop out batter (should be a thick/sticky batter) and form ~tablespoon size balls, place on baking sheet
  5. If drizzling with chocolate melt chocolate bar with ~1 T coconut oil; drizzle or dip balls into chocolate ( I topped with a few sprinkles of bee pollen as well)
  6. Freeze at least 30-40 minutes and enjoy!

Tip: Store in the freezer or in the fridge for 3-4 days

Makes about 12 balls.

GFG Enjoy! Signature


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