Sunbutter Pumpkin Protein Balls
Vanilla Protein Powder
Sunflower Seed Butter
Oat Milk (unsweetened, plain)
Hemp Seeds (for coating,
Refrigerate in an airtight container for up to seven days, or freeze if longer.
One serving equals one ball, about one inch in diameter.
Add pumpkin pie spice, maple syrup and/or vanilla extract.
Roll in crushed nuts, cocoa powder, pumpkin seeds or sunflower
Use almond butter, tahini or pumpkin seed butter instead.
This recipe was developed and tested using a plant-based protein
powder. If using another type of protein powder, note that results may vary.
This recipe was developed and tested using Bob's Red Mill Coconut
Flour. If using another type of coconut flour, note that results may vary.
In a mixing bowl, combine the coconut flour, protein powder, sunflower seed
butter, pumpkin, and oat milk. Mix well until a firm batter forms. Add more oat
milk one tablespoon at a time if the mixture is too dry/crumbly.
Form the dough into one-inch balls. Repeat until all the dough is used up.
Firmly roll each ball in a small bowl of hemp seeds to form a coating (optional).
Store in the fridge or freezer until ready to enjoy.