Pumpkin Protein Balls (Easy No-Bake Recipe, Gluten-Free)

Step 1

Mix the filling: In a medium sized mixing bowl, combine the vanilla whey protein powder, coconut flour, pumpkin pie spice, and pumpkin puree. Mix until ingredients are well combined.

Step 2

Form the protein balls: Form the batter into 6 pieces, roll into balls, and set on a parchment-lined plate. If the batter is sticky and the balls are not smooth, set them in the freezer for 5-10 minutes and then roll each one again to smooth the surface.

Step 3

Make the chocolate coating: In a (separate) small bowl, mix the warmed coconut oil, cocoa powder, and stevia. Stir until you have a smooth, liquid chocolate mixture.

Step 4

Dip the protein balls: Using a fork, carefully dip each pumpkin ball into the chocolate mixture, ensuring an even coating. Allow any excess chocolate to drip off before placing the coated ball back onto the parchment paper.

Step 5

Set the coating: Once all balls are coated, place the plate in the freezer for a few minutes. This helps the chocolate coating set.

Step 6

​Optional second coating of chocolate: If you have leftover chocolate, give each ball a second dip and freeze to set again.

Step 7

Final Touches: Once the chocolate coating is fully set, transfer your Pumpkin Protein Balls to an airtight container for storage.