These Chocolate Covered Pumpkin Protein Balls are a tasty way to fuel your day! With creamy pumpkin and rich chocolate, they are perfect for a quick snack.
They’re like little bites of happiness! I love making them on Sundays, so I have snacks ready for the week. Plus, who can resist chocolate? 🍫
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin puree is super convenient, but you can also use fresh cooked pumpkin. Just make sure it’s smooth and not too watery. I usually stick to canned for ease!
Oat Flour: If you don’t have oat flour, simply blend rolled oats in a blender for a homemade version. Alternatively, you can use almond flour or whole wheat flour as substitutes.
Protein Powder: I prefer vanilla protein powder for a subtle sweetness, but you can use any protein powder you like, even plant-based options. Just remember some may have a stronger flavor!
Maple Syrup/Honey: Maple syrup gives a lovely flavor, but if you want it to be sugar-free, use a sugar substitute like stevia or agave syrup. Adjust the amount based on sweetness preference!
Dark Chocolate: Use chocolate chips for ease. If you prefer, milk or white chocolate can be an alternative, but keep in mind they’ll enhance the sweetness.
How Do I Melt Chocolate Smoothly?
Melted chocolate can sometimes be tricky, but here’s how to get it just right:
- Use a microwave-safe bowl and start with 30-second bursts for melting the chocolate. Stir well after each interval.
- Don’t rush! Stirring helps it melt evenly and prevents burning. Once it’s about 90% melted, just let it sit for a minute to melt completely from the residual heat.
- If it feels too thick, add a bit of coconut oil to thin it out for a nice, smooth coating.
Following these steps will make your chocolate coating silky and beautiful!
Chocolate Covered Pumpkin Protein Balls
Ingredients You’ll Need:
For the Protein Balls:
- 1 cup pumpkin puree (canned or fresh)
- 1 ½ cups oat flour (or finely ground oats)
- ½ cup vanilla or unflavored protein powder
- 2 tablespoons maple syrup or honey
- 1 teaspoon pumpkin pie spice (or a mix of cinnamon, nutmeg, ginger, and cloves)
- ¼ teaspoon salt
For the Coating:
- 1 cup dark chocolate chips or chopped dark chocolate
- 1 tablespoon coconut oil (optional, for smoother chocolate coating)
- Pumpkin seeds (pepitas) for garnish
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare, plus an additional 30 minutes for chilling in the freezer. You’ll have delicious, protein-packed snacks ready in no time!
Step-by-Step Instructions:
1. Mix the Pumpkin Base:
In a large mixing bowl, combine the pumpkin puree, maple syrup (or honey), and pumpkin pie spice. Stir the mixture well until everything is combined and smooth. It should have a nice autumn aroma!
2. Make the Dough:
Add the oat flour, protein powder, and salt to the pumpkin mixture. Use a spatula or your hands to mix it all until a thick dough forms. If the dough feels too sticky or wet, just sprinkle in a little more oat flour until it holds together well.
3. Shape the Protein Balls:
Using your hands or a small cookie scoop, divide the dough into bite-sized pieces and roll them into small balls. Place each ball on a parchment-lined baking sheet, leaving a bit of space between them.
4. Chill to Firm Up:
Pop the baking sheet into the freezer and let the balls chill for at least 30 minutes to firm up. This helps them hold their shape when you coat them in chocolate.
5. Melt the Chocolate:
While the balls chill, melt the dark chocolate and coconut oil together. You can do this in a microwave-safe bowl, heating in 30-second intervals and stirring in between until it’s smooth and melted. Take your time to get it just right!
6. Coat the Protein Balls:
Once the pumpkin balls are firm, take them out of the freezer. Use a fork or dipping tool to dip each ball into the melted chocolate, making sure they’re fully coated. Lift them out gently and let any excess chocolate drip off.
7. Add the Finishing Touch:
Place the chocolate-covered balls back on the parchment paper and, while the chocolate is still wet, sprinkle a few pumpkin seeds on top of each ball for a festive touch!
8. Chill Again:
Return the coated balls to the refrigerator for about 15-20 minutes, or until the chocolate hardens completely. This will set the chocolate nicely around the pumpkin filling.
9. Store and Enjoy:
Once the chocolate is set, transfer your delicious protein balls to an airtight container. They can be stored in the fridge for up to a week, or you can freeze them for longer storage!
Enjoy these delicious, healthy pumpkin-spiced protein balls coated in rich chocolate! They’re perfect for a snack or a post-workout treat! 🥳
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If using fresh pumpkin, make sure it’s cooked and blended until smooth. Just ensure it’s not too watery to maintain the proper consistency of the dough.
How to Store Leftover Protein Balls?
Store any leftovers in an airtight container in the refrigerator for up to a week. You can also freeze them for longer storage, making sure they are well-sealed to prevent freezer burn.
Can I Substitute the Protein Powder?
Yes! You can use any protein powder you like, whether it’s whey, hemp, or pea protein. Just keep in mind that flavor and sweetness might vary with different powders.
What If My Chocolate is Too Thick to Dip?
If your melted chocolate is too thick, simply stir in a bit more coconut oil or a teaspoon of vegetable oil. This will help thin it out so it coats the protein balls smoothly.
