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© 2017 Vancouver Dietitians

Pumpkin Pie Protein Balls

Celebrate the festive season with these Pumpkin Pie Protein Balls! Not only are they delicious, but they are packed with protein, fibre, and healthy fats. Adding the pumpkin puree does more than just make them festive - pumpkin is a rich source of fibre, vitamin C, potassium, and beta-carotene! Your body can use beta-carotene to make vitamin A, which is a powerful antioxidant for eye health, skin health, and can help reduce your risk of certain cancers. Make these balls at the start of your busy week and store them in your fridge or freezer for an easy-to-grab, on-the-go snack. As always, if you try this recipe make sure to tag us @VancouverDietitians on Facebook and Instagram.

 

Ingredients

  • 2 cups rolled oats (gluten-free is necessary) 

  • ¼ cup natural nut butter of choice (we used almond)

  • ½ cup canned pumpkin puree

  • ½ cup maple syrup or honey 

  • ¼ cup pumpkin seeds

  • ¼ cup chia seeds

  • 1 tsp pumpkin pie spice

  • 1 tsp vanilla extract

  • Pinch of sea salt

  • ½ cup dark chocolate chips (regular or mini size, we used a mix)

 

Recipe

  1. Pulse all ingredients except chocolate chips in a food processor or high-speed blender, until everything is well incorporated

  2. Transfer dough into a mixing bowl and fold in the chocolate chips

  3. Portion the dough into balls of the desired size (we used a cookie scoop to make it easier)

  4. Store in an airtight container in the fridge or freezer. Enjoy!

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