Pumpkin-Coconut Protein Balls

CANT.STOP. Y’all! I am obsessed. This is a slight modification on the recipe i’ve done in the past and I am hooked! One batch of these will make a solid 15-20 little snacks that you can keep in the freezer for a lil pick-me-up! Recipe below! Enjoy!

This is a loose-recipe - I made these on a whim today but to my best memory here we go! Taste and adjust along the way

Ingredients:

  • unsweetened coconut shreds

  • 1/3 cup pureed organic pumpkin puree

  • 3 pitted medjool dates

  • 1/2 cup raw cashews

  • 1/3 cup almonds or hazelnuts

  • 1/4 cup raw pumpkin seeds

  • 1/4 cup raw unsalted sunflower seeds

  • 1 tsp ginger powder

  • 1 tsp cinnamon

  • 2 tablespoons non dairy milk

  • 1/3 cup raw coconut butter

  • 2 scoops Arbonne Vanilla Protein (if you want to add more you can also use Protein Boost which has no flavor)

  • Cacao nibs

  • Other things you can add:

Directions:

  1. Add all dry ingredients in a food processor and pulse until crumbly

  2. Add coco butter, pumpkin puree and milk and pulse until a dough forms

  3. Roll into balls and freeze (stays good for up to 3 months if in freezer)

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