Pumpkin Spice Protein Balls
Yields
24
Ingredients
2 ½ cups of gluten-free minute oats
6 Dates cup
1 can of pumpkin puree
1 cup almond flour
¼ teaspoon of nutmeg
2 teaspoons of cinnamon
½ teaspoon of ginger
pinch of clove
½ teaspoon turmeric
2 tablespoon chia seeds
2 tablespoons Maple Syrup
¼ cup of Vanilla Protein Powder
1 Teaspoon Vanilla
1/3 cup pecans chopped
Directions
In a small bowl of hot water add dates to let them soak for 3-5 minutes until softened.
(I do this while I get out other ingredients)
In the bowl of food processor add all ingredients and pulse until smooth.
Chill dough about 1 hour its less sticky to make balls.
I use a small ice cream scooper to make balls or 2 teaspoons full roll them into a ball and you can roll them in chopped pecans, coconut, or eat them as is.
Store in airtight container in the refrigerator.
They freeze fabulously!