These Chocolate Covered Pumpkin Protein Balls are tasty little treats packed with flavor! They’re made with pumpkin, protein powder, and a smooth chocolate coating that makes them simply irresistible.
I love keeping these on hand for a quick snack or post-workout boost. Plus, who can resist the combination of chocolate and pumpkin? It’s like a fall celebration in every bite! 🎃🍫
Key Ingredients & Substitutions
Canned Pumpkin Puree: This is the star of the show, giving the balls a nice moisture and flavor. If you need a substitute, try mashed sweet potatoes or butternut squash puree for a similar texture and taste.
Oat Flour: Oat flour is easy to make by blending rolled oats until fine. If you don’t have any, you can use almond flour or whole wheat flour. Just keep in mind that different flours can change the texture a bit.
Protein Powder: I prefer vanilla protein powder for added flavor. If you can’t find it or want a different taste, try chocolate protein powder, or use a plant-based protein powder if you’re vegan.
Nut Butter: Almond butter adds creaminess, but you can swap it for peanut butter or sunbutter if you have nut allergies. Each option gives a different flavor, so go with what you like!
Maple Syrup or Honey: These natural sweeteners add just the right touch of sweetness. You can switch to agave syrup or your favorite sweetener, just remember to adjust the amount to your taste.
How Do You Make the Perfect Chocolate Coating?
Getting that smooth chocolate coating can be a little tricky, so here are some clear steps to help you out:
- Melt the chocolate carefully. If using the microwave, do it in short bursts (15-20 seconds) and stir in between to prevent burning.
- Ensure your protein balls are nice and firm from the freezer to help them hold their shape when you dip them.
- Use a fork to dip each ball, let the excess drip off, and tap gently on the side of your bowl for an even coat.
- Before the chocolate sets, sprinkle crushed oats or pumpkin seeds on top for added flair and crunch!
Following these steps will give you a delightful chocolate finish to your protein balls. Happy snacking!
Chocolate Covered Pumpkin Protein Balls
Ingredients You’ll Need:
- 1 cup canned pumpkin puree
- 1 cup oat flour (finely ground oats)
- 1/2 cup vanilla or unflavored protein powder
- 1/4 cup almond butter or peanut butter
- 2-3 tablespoons maple syrup or honey
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- Pinch of salt
- 1 cup dark chocolate chips or melting chocolate (for coating)
- Optional: crushed oats or pumpkin seeds for garnish
How Much Time Will You Need?
This tasty recipe takes about 15 minutes of prep time, plus an additional 30 to 60 minutes for chilling and setting the chocolate. So, in just under an hour and a half, you’ll have delicious treats ready to enjoy!
Step-by-Step Instructions:
1. Prepare the Pumpkin Mixture:
Start by grabbing a large mixing bowl. Add in the canned pumpkin puree, almond butter (or peanut butter), maple syrup (or honey), and vanilla extract. Give it a good stir until everything is smooth and well combined—this is your tasty base!
2. Combine Dry Ingredients:
Now, it’s time to add the oat flour, protein powder, pumpkin pie spice, ground cinnamon, and a pinch of salt into the pumpkin mixture. Mix everything together thoroughly until it creates a firm dough. If the mixture feels too wet or sticky, sprinkle in a little more oat flour or protein powder until it holds together nicely.
3. Form the Balls:
Using your hands or a small cookie scoop, shape the mixture into 1-inch balls. Place them on a parchment-lined baking sheet, leaving a little space between each ball so they have room.
4. Chill the Balls:
Pop the baking sheet in the freezer for about 20-30 minutes. This step is super important; chilling them helps the balls firm up, making it easier to coat them in chocolate later on.
5. Melt the Chocolate:
While the pumpkin balls chill, melt the dark chocolate chips. You can use a double boiler, or if you’re short on time, the microwave works too! Just heat the chocolate in short bursts of 15-20 seconds, stirring in between, until it’s completely melted and smooth.
6. Coat the Pumpkin Balls:
Now comes the fun part! Take the chilled pumpkin balls out of the freezer. One at a time, dip each ball into the melted chocolate, ensuring they are completely coated. Use a fork to lift them out and gently tap off any excess chocolate. Return them to the parchment-lined sheet.
7. Add the Garnish:
If you’d like to make them extra special, sprinkle some crushed oats or pumpkin seeds on top of the chocolate coating before it sets.
8. Chill to Set:
Place the baking sheet back in the refrigerator for at least 30 minutes, or until the chocolate hardens completely.
9. Store for Enjoyment:
Once set, you can store your Chocolate Covered Pumpkin Protein Balls in an airtight container in the fridge for up to a week or freeze them for longer storage. They make a perfect snack or post-workout boost!
Enjoy your delicious, nutritious Chocolate Covered Pumpkin Protein Balls!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer fresh pumpkin, cook and puree it until smooth. Just make sure to drain off any excess moisture, as canned pumpkin has a more consistent texture.
How Do I Store Leftover Protein Balls?
Store any leftover Chocolate Covered Pumpkin Protein Balls in an airtight container in the refrigerator for up to a week. For longer storage, place them in the freezer, where they can last for several months.
What Can I Substitute for Almond Butter?
If you need a substitution, peanut butter works perfectly! You can also use sunflower seed butter for a nut-free option. Each will add a slightly different flavor, so choose based on your preference!
Can I Make These Vegan?
Yes! To make these protein balls vegan, use maple syrup instead of honey, and ensure your protein powder is plant-based. Additionally, opt for dairy-free chocolate chips for coating!
