November 1, 2018

Pumpkin Protein Balls

I know I’m not alone when I say I’m craving everything pumpkin flavoured during this time of year. Everywhere I look there is a pumpkin dessert staring me in the face! Unfortunately most are filled with so many calories, fats and high amounts of sugar, that I basically have avoided all of them and took matters into my own hands to satisfy my cravings. As I whipped up a health-ish pumpkin bread for Guillaume the other night, I had a lot of leftover pumpkin puree so I threw some ingredients in a bowl and out came these delicious raw vegan & gluten free pumpkin protein balls!

Written By Kayla Seah

These are super easy to make and perfect for a morning bite, post work out snack or the ideal coffee companion.

Pumpkin Protein Balls:

1.5 cups gluten free oats
1/4 cup almond butter
1/4 cup natural peanut butter
1/4 cup chia seeds
2 tbsp pumpkin seeds
2 tbsp unsweetened coconut
3/4 cup pumpkin puree
1/4 cup all natural maple syrup (or honey if you don't care to keep it vegan)
1/2 - 1 tsp cinnamon (depends on how much you prefer)
8 large dates, chopped

Combine all ingredients in a large bowl. Smash up the dates as much as you can with a wooden spoon so it becomes more of a paste to help bind everything together. The mixture should hold together fairly well when you form a ball.

Pop the balls in the fridge in tightly sealed tupperware.
They should hold up for a week!