These paleo pumpkin protein balls are made with pumpkin puree, shredded coconut, pecans and plant-based protein powder. They are only sweetened with dates (no sugar added) and perfect for a protein-rich snack or packed in lunches. This pumpkin protein ball recipe is paleo, gluten free, vegan and no bake.
I love having a stash of protein balls or energy bites in the fridge at all times, as they're perfect for a quick snack. I love them, my kids love them and they're super easy to make. Not to mention, the flavor options are endless.
I usually like adding protein powder to my protein ball/energy ball recipes because it increases the protein content, making the bites more satiating and it helps to regulate blood sugar levels.
These pumpkin protein balls are perfect for the fall months. Or, if you're like me and always seem to have a little bit of leftover canned pumpkin sitting in the fridge - then these balls are perfect for you!
Why You'll Love these Paleo Pumpkin Protein Balls
- gluten free and grain free - made without oats and without flour
- naturally sweetened - paleo protein balls with dates
- vegan friendly - no animal products
- paleo friendly - made with real, whole food ingredients that are minimally processed
- dairy free - no milk, butter or whey protein
- oat free - oat free pumpkin protein balls
- peanut free - no peanut butter or peanuts used in this recipe!
Here's a list of what you'll need to make these no bake pumpkin protein balls:
- protein powder (I used pumpkin seed protein powder)
- unsweetened, shredded coconut
- raw pecans
- pumpkin puree
- Medjool dates
- pumpkin spice
For this recipe, I used pumpkin seed protein. However, I've also tested these pumpkin energy balls with pea protein powder and that worked well. The texture of the dough was just slightly drier. My guess is that most plant-based protein powders will work for this recipe.
If you can't eat pecans, then swap them for any nut or seed. This will obviously change the taste, but the recipe will still work.
Lastly, if you're feeling a little fancy, dip the balls in dark chocolate and top them with flaked sea salt. It's an extra step, but makes them feel like a dessert - a HEALTHY dessert. You could even opt for 100% dark chocolate to keep the sugar content in check 😉
How to Make Paleo Pumpkin Protein Balls
These healthy pumpkin protein balls are made in a food processor.
First, combine the dates, pecans and coconut in your food processor. Blend to a coarse mixture.
Add in the remaining protein ball ingredients and blend until the mixture is thick, with a consistent texture, as shown below.
Using a small cookie scoop, scoop the mixture and roll it into balls. Each protein ball is about one tablespoon in size, making 12 protein balls.
After rolling, enjoy immediately.
Or... place the balls in the freezer for 20-30 minutes, then dip them in melted chocolate and top with a pinch of flaked sea salt. This is perfect if you're looking for more of a pumpkin protein dessert.
These easy protein balls need to be stored in the fridge or freezer. Place the balls in an airtight container or baggie and keep in the fridge up to one week or the freezer up to one month.
Why eat protein balls?
Protein balls are great for a healthy snack because they are:
- easy to make
- satiating (thanks to the addition of protein and healthy fats)
- easy to take on the go
- great for adults AND kids
More Paleo Vegan Protein Ball RecipesPrint
These paleo pumpkin protein balls are made with pumpkin puree, protein powder, coconut and pecans. They're paleo, vegan, gluten free, dairy free and no bake - perfect for a healthy snack.
- Combine the dates, pecans and coconut in your food processor. Blend to a coarse mixture.
- Add in the remaining protein ball ingredients and blend until the mixture is thick, with a consistent texture.
- Using a small cookie scoop, scoop the mixture and roll it into balls. Each protein ball is about one tablespoon in size, making 12 protein balls.
- After rolling, enjoy immediately.
- Store in an air-tight container or baggie in the fridge, up to one week or in the freezer up to one month.
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