• Sarah Gearino

Gluten Free/Low Sugar/Vegan Pumpkin Protein Balls

Updated: Oct 9, 2019

It's Fall, so you all know what that means...EVERYTHING PUMPKIN!!!


I have had many requests for High Protein, Low glycemic Pumpkin Recipes, so I thought I would start with something everyone would be able to make. This literally requires no skill in the kitchen, and can be whipped up in 5 minutes! All you need is a large bowl, the ingredients, a large spoon, and a plate or container or the balls.


Honestly, I tried making these in the blender, but quickly realized they were way too thick for that. Do not waste your time...just use your spoon or even hands!

MAKES 12 BALLS (use mini scooper)


Main Ingredients:

-1 cup Vegan Vanilla Protein Powder (I use Propello Life)

-3/4 cup pumpkin puree

-1/2 cup PB Fit

-1/3 cup organic almond butter (I use whole foods freshly ground)

-1 1/2 tsp cinnamon

-3/4 -1 tsp pumpkin pie spice

-dash of pink salt

-2 tbsp. maple syrup (optional and not calculated into the macros)


Ball Coating (optional):

-1/3 cup chopped pecans (store bought chopped or crush yourself)

Process:

1. Add all main ingredients to a mixing bowl and mix well.


I added a little pecan to the actual mixture, but not necessary if trying to lose weight;)

2. Use a spoon (or mini scooper) to scoop out pumpkin mixture and roll into 12 balls.

3. Place crushed pecans on plate and roll each ball in the coating. If you're really watching calories, omit this step or coat minimally.

4. Store in refrigerator for up to 5 days and freeze for longer :)




MACROS: Recipe makes 12 balls and macros are per ball


PROTEIN: 8g

CARBS: 5g (2g sugar)

Fat: 5g (7g with pecan coating)

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