These Chocolate Covered Pumpkin Protein Balls are a tasty treat packed with flavor! They mix pumpkin, nut butter, and protein powder, all coated in smooth chocolate.
It’s like having dessert that’s also good for you! I love making these for a quick snack—they’re perfect for munching after a workout or just because! 🎃🍫
Key Ingredients & Substitutions
Canned Pumpkin Puree: This is the star of the show, bringing moisture and flavor. If you can’t find pumpkin puree, you can use sweet potato puree or even applesauce as an alternative. However, it may change the flavor a bit!
Protein Powder: I recommend vanilla protein to complement the flavors. If you’re looking for a plant-based option, pea protein works well, or you can skip it altogether if you’re not into protein powders.
Nut Butter: Almond butter is my go-to for a creamy texture, but feel free to swap it with peanut butter, cashew butter, or sunflower seed butter if you have nut allergies. Each nut butter gives a unique flavor!
Sweetener: I use maple syrup for its rich flavor, but honey is also great. For a low-sugar option, try using stevia or erythritol. Just adjust the amount based on sweetness preference!
How Can I Make My Chocolate Coating Extra Smooth?
To get a velvety chocolate coating, follow these tips when melting the chocolate:
- Use a double boiler or microwave. If using the microwave, heat in short intervals (30 seconds) and stir between each until smooth.
- Add a teaspoon of coconut oil to the chocolate; this helps it melt smoothly and gives a nice shine.
- Make sure your protein balls are cold before dipping; this allows the chocolate to set quickly after coating.
These tips will help you achieve a beautiful and smooth chocolate finish on your pumpkin protein balls! Enjoy making these tasty snacks! 🍂
Chocolate Covered Pumpkin Protein Balls
Ingredients You’ll Need:
- 1 cup canned pumpkin puree
- 1 cup protein powder (vanilla or unflavored)
- 1/2 cup almond flour or oat flour
- 1/4 cup almond butter (or other nut butter)
- 1/4 cup maple syrup or honey
- 1 tsp pumpkin pie spice
- 1/2 tsp vanilla extract
- 1 cup dark chocolate chips (for coating)
- 1 tsp coconut oil (optional, for smoother chocolate)
How Much Time Will You Need?
This recipe will take you about 15 minutes to prepare and another 1 hour to chill and set. It’s a quick and fun way to create a delicious snack packed with protein and flavor!
Step-by-Step Instructions:
1. Mix the Pumpkin Base:
In a mixing bowl, combine the canned pumpkin puree, almond butter, maple syrup (or honey), and vanilla extract. Use a spatula or whisk to mix everything together until it’s nice and smooth.
2. Add Dry Ingredients:
Now, sprinkle in the protein powder, almond flour, and pumpkin pie spice. Stir it all together until everything is well combined and forms a thick, dough-like consistency. If it feels too sticky, you can add a bit more almond flour until you reach the right texture.
3. Shape the Balls:
With clean hands, take small amounts of the mixture and roll them into balls about 1 inch in diameter. Place each ball on a parchment-lined baking sheet. This is where the fun really begins!
4. Chill the Balls:
Put the baking sheet in the freezer and let the balls chill for 20-30 minutes. This helps them firm up so they hold their shape when you dip them in chocolate.
5. Prepare the Chocolate Coating:
While the pumpkin balls are chilling, melt the dark chocolate chips and coconut oil together. You can use a microwave-safe bowl and heat it in short bursts of about 30 seconds, stirring in between, or do it using a double boiler on the stovetop until melted and smooth.
6. Coat the Pumpkin Balls:
Once the pumpkin balls have chilled, take them out of the freezer. Dip each ball into the melted chocolate, making sure to coat them fully. Use a fork to lift them out, allowing any excess chocolate to drip off before placing them back on the parchment paper.
7. Add Finishing Touches:
For a fun decoration, you can drizzle some extra melted chocolate over the coated balls if you’d like. Just use a spoon or a piping bag to create a pretty pattern!
8. Chill Until Set:
Put the coated pumpkin balls back in the fridge for at least 30 minutes, or until the chocolate has completely hardened. Patience is key here!
9. Store and Enjoy!
Once the chocolate is set, store the pumpkin protein balls in an airtight container in the fridge. They make for a delicious, nutritious snack or a sweet treat any time of the day!
Enjoy these creamy pumpkin protein balls covered in rich chocolate for a guilt-free indulgence! 🎃🍫
Can I Use Fresh Pumpkin Instead of Canned?
Yes, you can use fresh pumpkin! Just cook and puree the pumpkin first. You’ll need about 1 1/4 cups of cooked pumpkin to equal 1 cup of canned pumpkin puree. Make sure to drain any excess moisture to maintain the right consistency in your mixture!
How Long Do These Pumpkin Protein Balls Last?
They can be stored in an airtight container in the fridge for up to a week. For longer storage, you can also freeze them for up to 3 months! Just be sure to separate layers with parchment paper to prevent sticking.
Can I Make These Vegan?
Absolutely! Just replace the honey with maple syrup for a vegan option, and ensure you’re using a plant-based protein powder. Most dark chocolate chips are also vegan, but check the label to be sure!
Can I Add Other Ingredients?
Definitely! You can add nuts, seeds, or dried fruits for a different texture and flavor. Just be mindful not to add too much, as it might change the overall consistency of the dough.
