Pumpkin Protein Balls

These are a wonderful seasonal Fall breakfast or snack.  They also work well for a pre and post workout treat as they are loaded with wonderful Vegan protein.  As always, my recipes are vegetarian and gluten free.  Enjoy the nice “lift” you feel after eating these little delicacies.

Makes about 25 balls

  • I can organic pumpkin
  • 2 cups gluten-free oats – uncooked
  • 3 tablespoons raw honey or grade-b maple syrup
  • 2 scoops vanilla protein powder (I use SunWarrior™ raw vegan protein powder)
  • ¼ cup cococut flakes
  • 2 tsp. cinnamon
  • ½ tsp. nutmeg
  • ½ tsp. pumpkin spice
  • ¼ tsp. ginger
  • 2 tablespoons coconut oil – melted
  • 1 cup chopped raw almonds – soaked if you can for 6 hours (this aids with digestion)
  • Extra coconut flakes to roll balls in

Optional ingredients:  1 tbsp. mesquite powder, 1 tbsp. non-soy lethicin)

Directions:  Place all ingredients in a food processor with “S” blade.  Pulse a few times then mix until well blended and a thick batter forms.  Form into balls and roll in coconut.  The batter is a bit sticky but it will firm up in the fridge.  For fun, you can place an almond on top and it really looks like a little pumpkin!

By:  Katy Joy Freeman

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