• Sarah Gearino

Gluten Free Pumpkin Gingersnap Protein Balls


Ingredients

Main Ingredients

Topping

My good friend requested I make a healthy pumpkin dessert recipe. I have made pumpkin gingersnap truffles before, and they were amazing! The only problem with this recipe is that they were very unhealthy and I would not suggest that recipe for anyone trying to lose weight. I tweaked the original recipe and came up with a much healthier version. These are gluten free, do not require baking, and the entire recipe can be completed under 30 minutes! Shall we get started?!?!

  • Gather all ingredients, a large bowl, mixing spoon, and a food processor.

  • Scoop the pumpkin puree, protein powder, water, vanilla, stevia, and spices into the large bowl. Stir.

  • Place the cookies and oats into a food processor and grind up well. You can do the 2 separate or together. Pour into the large bowl and slowly stir the ingredients. The mixture will not be easy to stir and will seem too dry…this is ok!!!

  • Now place about 3/4 of the mixture into a food processor with the cream cheese and blend well.

  • Scoop out the mixture and place back into the bowl with the remaining mixture. At this point, MIX WELL WITH YOUR HANDS!!!!

  • If you feel the mixture is too thick, add water. If you feel the mixture is not thick enough, add more protein powder.

  • At this point, either roll the dough into balls or press into a pan  and cut into bars.

  • Melt dark chocolate in a bowl in the microwave and scoop into a ziploc baggie. Trip off the edge and pipe onto each bar/ball, leaving just a drizzle on each. If you would like to be extra indulgent, dip the top of each ball into the chocolate (in a bowl) instead of piping it. JUST A DRIZZLE IF YOU ARE TRYING TO B GOOD:)

  •  Place the balls/bars in the refrigerator for a few minutes in order for the chocolate to harden. Keep in an airtight container until ready to eat.


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