These yummy White Chocolate Pumpkin Protein Balls are the perfect snack! With creamy white chocolate and a hint of pumpkin spice, they are both tasty and healthy.
I love making these for an energy boost. They’re great for when I’m craving something sweet but want to stay on track. Plus, they’re super easy to whip up in no time!
Key Ingredients & Substitutions
Rolled Oats: These provide a great base and texture. If you want something gluten-free, make sure to use certified gluten-free oats. You can swap them for almond flour if you prefer a nutty flavor.
Pumpkin Puree: Canned pumpkin is super convenient, but fresh pumpkin works well too if you have time to cook it down. You might be able to use sweet potato puree for a twist in flavor.
Vanilla Protein Powder: I recommend using vanilla-flavored protein since it complements the sweetness. If you’re dairy-free, consider a plant-based protein powder. You could also use almond flour as a substitute, keeping in mind it may change the texture.
Almond Butter: Any nut butter works here! I enjoy using cashew butter for a sweeter taste, but you could use peanut butter or sunflower butter if you need a nut-free option.
White Chocolate Chips: If you want to keep it dairy-free, use non-dairy white chocolate or carob chips instead. You could go for dark chocolate if you prefer a slightly less sweet flavor.
How Do I Make the Mixture Just Right?
Getting the right texture for your protein balls is crucial. Start by mixing your dry ingredients first, then add the wet ones. Here’s how to ensure your mixture comes together perfectly:
- Mix thoroughly until combined. A sticky dough is the goal, but if it feels too moist, sprinkle in more oats or protein powder.
- If it feels dry, add a bit more pumpkin puree or almond butter. Be gentle on the additions, as a little goes a long way.
- Roll the mixture into small balls (about 1 inch), making sure they hold together well. If they’re crumbling, it may need more moisture.
These few adjustments will help you achieve the perfect consistency for your protein balls! Enjoy making your delicious snacks!
How to Make White Chocolate Pumpkin Protein Balls
Ingredients You’ll Need:
- 1 cup rolled oats
- 1/2 cup pumpkin puree (canned or fresh)
- 1/2 cup vanilla protein powder
- 1/4 cup almond butter (or any nut butter)
- 2 tablespoons maple syrup or honey
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup white chocolate chips or melting wafers
- Optional: rolled oats or crushed nuts for coating
How Much Time Will You Need?
This fun and tasty recipe will take about 20 minutes to prepare, plus an additional 45 minutes for chilling. You’ll spend time mixing, rolling, and dipping these delicious protein balls, making them a breeze to create! They’re perfect for a quick energy boost any time of day.
Step-by-Step Instructions:
1. Prepare the Mixture:
In a mixing bowl, add the rolled oats, vanilla protein powder, pumpkin pie spice, and salt. Toss them together with a spoon until well combined. This will be the base of your protein balls!
2. Combine Wet Ingredients:
Now, add the pumpkin puree, almond butter, maple syrup (or honey), and vanilla extract to the dry ingredients. Stir everything together until it forms a sticky dough. If the dough feels too wet, gradually add a bit more oats or protein powder. If it’s too dry, just add a splash more pumpkin puree or nut butter.
3. Roll the Balls:
Take small portions of the dough and roll them into balls about 1 inch in diameter. Place each ball on a baking sheet lined with parchment paper. This step can get a little messy, but that’s part of the fun!
4. Freeze and Prepare Chocolate:
Pop the baking sheet into the freezer for about 15 minutes so the balls firm up. While they are chilling, melt the white chocolate chips in a microwave-safe bowl. Microwave in 30-second intervals, stirring in between until the chocolate is smooth.
5. Coat the Protein Balls:
Once the protein balls are firm, dip each one into the melted white chocolate, coating it fully or partially as you like. If you want, sprinkle a bit of rolled oats or crushed nuts on top for some added texture!
6. Set and Store:
Place the coated protein balls back onto the parchment-lined tray and refrigerate them for about 30 minutes or until the chocolate hardens. After that, store your White Chocolate Pumpkin Protein Balls in an airtight container in the fridge for up to a week, or freeze them for longer storage.
Enjoy these delicious, energy-boosting, and creamy pumpkin-spiced protein bites!
Can I Use Oat Flour Instead of Rolled Oats?
Yes, you can use oat flour instead of rolled oats! However, you might need to adjust the liquid slightly since oat flour absorbs more moisture. Start with a little less and add more pumpkin puree or nut butter if the mixture is too dry.
Can I Substitute the Almond Butter?
Absolutely! You can use any nut butter like peanut butter, cashew butter, or even sunflower seed butter for a nut-free option. Just keep in mind that the flavor will change slightly based on the nut butter you choose.
How Do I Store Leftovers?
Store any leftover protein balls in an airtight container in the fridge for up to a week. You can also freeze them for longer storage. Just thaw them in the fridge before enjoying!
Can I Omit the White Chocolate?
Yes, you can skip the white chocolate if you prefer a lower-sugar option or if you want to keep it dairy-free. You can roll the protein balls in cocoa powder, chopped nuts, or simply enjoy them plain!
