These Chocolate Covered Pumpkin Protein Balls are a perfect treat! They are easy to make, packed with pumpkin goodness, and coated in rich chocolate for a tasty snack.
When I need a pick-me-up, I reach for these little gems. They’re great after a workout or just when I’m craving something sweet. Plus, they’re fun to share—if I can resist eating them all first! 😄
Key Ingredients & Substitutions
Pumpkin Puree: Use unsweetened pumpkin puree for a true pumpkin flavor. If you can’t find it, you can make your own by baking or steaming fresh pumpkin until soft and blending it until smooth.
Oat Flour: This adds texture and helps bind the balls. You can simply blend rolled oats in a blender to make oat flour. If you need a gluten-free option, ensure your oats are certified gluten-free.
Protein Powder: I like using vanilla since it adds sweetness. If you’re not a fan, you can use unflavored protein powder. If you’re avoiding protein powder altogether, you can try adding almond meal, but the texture may differ.
Maple Syrup or Honey: Both sweeteners work well. Maple syrup gives a lovely flavor, but if you need a vegan option, stick with maple syrup. Agave syrup can work as an alternative too!
Chocolate: Dark chocolate chips are my choice because they balance the sweetness nicely. Semi-sweet or milk chocolate can be substituted for a sweeter taste, or use dairy-free chocolate if you’re avoiding dairy.
How Can I Ensure My Protein Balls Hold Their Shape?
To get those perfect little protein balls that hold together, focus on the mixing and chilling steps:
- Make sure to mix thoroughly so all ingredients are well combined. This ensures even moisture distribution.
- If your mixture is too wet, add more oat flour gradually until it thickens enough to roll into balls.
- Chilling the balls for at least 30 minutes helps them firm up, making them easier to coat in chocolate.
By paying attention to these details, you’ll end up with delicious protein balls that keep their tasty shape! Enjoy making these for a healthy snack! 😊
Chocolate Covered Pumpkin Protein Balls
Ingredients You’ll Need:
For the Protein Balls:
- 1 cup pumpkin puree (unsweetened)
- 1 cup oat flour (or ground oats)
- 1/2 cup vanilla or unflavored protein powder
- 2 tbsp maple syrup or honey
- 1 tsp pumpkin pie spice (or a mix of cinnamon & nutmeg)
- 1/2 tsp vanilla extract
- Pinch of salt
For the Chocolate Coating:
- 1 cup dark chocolate chips or melting chocolate
- 2 tbsp coconut oil (optional for a smoother coating)
For Garnish:
- Pumpkin seeds (pepitas)
- Flaky sea salt
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and requires about 45-50 minutes of chilling time. So, expect to spend a total of about 1 hour to get these delicious protein balls ready!
Step-by-Step Instructions:
1. Mix the Pumpkin Base:
In a large bowl, combine the pumpkin puree, maple syrup, vanilla extract, and pumpkin pie spice. Mix everything together until you have a smooth and creamy mixture. This is where all the yummy pumpkin flavor begins!
2. Add the Dry Ingredients:
Now, add the oat flour, protein powder, and a pinch of salt to the pumpkin mixture. Stir until everything is fully incorporated and you get a dough-like consistency. If the mixture feels too wet, sprinkle in a bit more oat flour until it holds together nicely.
3. Shape the Balls:
Time to roll! Take small amounts of the mixture and roll them into balls about 1 inch in diameter. Place these delicious little balls on a baking sheet lined with parchment paper so they don’t stick.
4. Chill Out:
Pop those pumpkin balls into the refrigerator for at least 30 minutes. This step is crucial for them to firm up and hold their shape when dipped in chocolate.
5. Melt the Chocolate:
While the pumpkin balls are chilling, melt the dark chocolate and coconut oil together in a microwave-safe bowl. Heat it in 30-second intervals, stirring each time until it’s smooth and silky. This will make dipping so much easier!
6. Coat with Chocolate:
Take each pumpkin ball and dip it into the melted chocolate, using a fork to help coat it completely. Let any excess chocolate drip off, then place the coated ball back on the parchment paper.
7. Add the Finishing Touches:
Before the chocolate sets, sprinkle some pumpkin seeds and flaky sea salt on top of each ball for a crunchy garnish and a delicious touch of flavor.
8. Final Chill:
After you’ve coated all the balls, put them back in the refrigerator for another 15-20 minutes so the chocolate can set completely.
9. Store and Enjoy:
Once the chocolate is firm, store your protein balls in an airtight container in the fridge. Enjoy them chilled for a yummy, nutritious snack any time of the day!
These chocolate-covered treats blend the warm taste of pumpkin with protein goodness, finished off with rich chocolate and a little sprinkle of seeds for crunch. Perfect for whenever you need a pick-me-up or post-workout fuel!
Can I Use Fresh Pumpkin Instead of Canned Purée?
Absolutely! You can use fresh pumpkin by roasting it until tender, then scooping the flesh and blending it until smooth. Just make sure to drain excess moisture for the best results.
Are There Any Dairy-Free Chocolate Options?
Yes! Look for dairy-free or vegan chocolate chips, which are commonly available in stores. Brands like Enjoy Life and Hu make great options that work well for this recipe.
How Do I Store Leftovers?
Store any leftover protein balls in an airtight container in the refrigerator, where they will keep fresh for up to a week. For longer storage, you can freeze them for up to 3 months—just thaw in the fridge before enjoying!
Can I Add Other Mix-Ins?
Definitely! You can toss in add-ins like chopped nuts, dried cranberries, or even mini chocolate chips for extra flavor and texture. Just keep in mind that this might slightly alter the texture of the base mixture.
