Ingredients
Units
Scale
- 1 1/4 cups raw or blanched almonds (or your favorite nut or seed)
- 1 teaspoon pumpkin pie spice (or ground cinnamon)
- 1 tablespoon coconut oil
- 1/3 cup pure pumpkin puree
- 8-9 pitted Medjool dates, about 1 cup
- 2 scoops collagen protein powder
- 1/4 cup unsweetened dried shredded coconut (for rolling the balls)
Instructions
- Combine the almonds, pumpkin pie spice, coconut oil, pumpkin puree, and dates in the base of a food processor. Turn the processor on high for about 2 minutes or until the ingredients are well combined.
- Pour the mixture into a mixing bowl and then use your hands to roll the dough into about 15 cookies, about 1-1/2-inches in diameter.
- Then, place the shredded coconut on a plate. Roll each energy ball in the coconut until lightly covered.
- For the best texture and sweetness, place the cookies in the refrigerator for at least 2-3 hours to chill.
- Serve cold or at room temperature.
Equipment
Notes
- You can freeze these cookies for up to 2 months in a tightly sealed container. Just defrost them then the fridge for about 4 hours before you serve them.
- You can easily double or triple this recipe depending on how many energy balls you want to make.
- If you don’t have pumpkin pie spice, you can use ground cinnamon instead.
- You can use any type of unsweetened clean protein powder in this recipe. I used collagen protein because it blends really easily and has a neutral flavor. If you want a vegan option, try using pea protein which also blends well and doesn’t have a gritty texture.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Snack
- Method: Food processor
- Cuisine: Healthy
- Diet: Gluten Free
Nutrition
- Serving Size: 1 ball
- Calories: 112
- Sugar: 9.7 g
- Sodium: 11.8 mg
- Fat: 3.2 g
- Saturated Fat: 1.2 g
- Carbohydrates: 12.6 g
- Fiber: 1.5 g
- Protein: 2.9 g
- Cholesterol: 0 mg