Pumpkin Spice Protein Balls

Pumpkin Spice Protein Balls - Niyama Wellness

Jumping firmly on the Pumpkin Spice bandwagon here.  These little bundles of fall flavour are high in protein, fibre and rich in healthy fat.  Super tasty and very satisfying in the afternoon, evening, or even running out the door in the morning paired with a a coffee. They will keep for up to a month in the freezer and up to a week in the fridge.  

And if you like pumpkin and weekends don't forget to try our Pumpkin Spice Plant Protein Pancakes from the blog last fall - I just made a batch and had forgotten how yummy they are!

Pumpkin Spice Protein Balls

Jillian Mariani

Servings

18

Prep Time

10 minutes

Cook Time

0 minutes

Category

snack

Pumpkin Spice Protein Balls

Ingredients

  • 1 1/2 cups gluten-free rolled oats
  • 1 1/2 - 2 scoops Niyama Vanilla Plant Protein
  • 3/4 cup natural nut butter of your choice - i used PB + Cashew
  • 1/3 cup pumpkin puree (NOT pumpkin pie filling) - organic if you can find
  • 2 TBSP maple syrup
  • 1 TBSP hemp hearts
  • 2 TBSP shelled pumpkin seeds (pepitas)
  • 2 tsp pumpkin pie spice mix
  • pinch of sea salt or pink salt
  • handful mini choc chips - dairy-free if you are (optional, but not optional at my house!)

Directions

  1. Measure out all the ingredients into a large mixing bowl

  2. Stir to combine thoroughly

  3. Roll into balls using your hands - mine were about 1 TBSP each and i got 18 balls out of it.

  4. Refrigerate for at least an hour then enjoy!

    Store in an aairtight container in the fridge or freezer.

0 comments

Leave a comment

Please note, comments need to be approved before they are published.