Ingredients
Equipment
Method
- In a medium-sized mixing bowl, add the rolled oats, protein powder, pumpkin pie spice, and a pinch of salt. Stir these ingredients together until they are well combined. This ensures that the spices and protein powder are evenly distributed throughout the oats.1 cup rolled oats, 1/4 cup protein powder, 1 teaspoon pumpkin pie spice, pinch salt
- Next, add the pumpkin puree, nut butter, honey or maple syrup (if using), and vanilla extract to the bowl with the dry ingredients.1/2 cup pumpkin puree, 2 tablespoons nut butter, 1 tablespoon honey or maple syrup, 1 teaspoon vanilla extract
- Using a sturdy spoon or a spatula, mix all the ingredients together until a cohesive dough forms. It might seem a little sticky at first, but keep stirring until everything is incorporated. The mixture should be thick enough to hold its shape. If the mixture feels too dry, add a tablespoon of water or milk at a time; if it’s too wet, add a tablespoon of oats or protein powder.
- Gently fold in the mini chocolate chips. Stir them in until they are evenly distributed throughout the dough. Be careful not to overmix at this stage, as you want the chocolate chips to remain distinct.2 tablespoons mini chocolate chips
- Take approximately one tablespoon of the mixture at a time and roll it between your palms to form small balls, about 1-inch in diameter. If the mixture is sticking to your hands, dampen them slightly with water or lightly grease them with a neutral oil.
- Place the rolled protein balls onto a plate or baking sheet lined with parchment paper. Transfer the plate or baking sheet to the refrigerator and chill for at least 30 minutes. This allows the balls to firm up and hold their shape better.
- Once chilled, your No-Bake Pumpkin Protein Balls Chocolate Chips are ready to be enjoyed!
Notes
Store in an airtight container in the refrigerator for up to one week. Can be frozen for up to 2-3 months.
