Chocolate Pumpkin Protein Bites
CHOCOLATE PUMPKIN PROTEIN BITES
The cutest and most yummy grain-free, dairy-free, refined sugar-free snack that you NEED! A dessert you can have all day long and feel good about.
This recipe targets:
Grain-Free | Dairy-Free | Refined Sugar-Free | Blood-Sugar Balance
This snack is FULL of healthy fats paired with protein, making it the perfect bite-sized dessert to enjoy at any time of the day without sending you on a blood-sugar rollercoaster. A mix of sweet fall flavors without the sugar crash — what more could we want?!
Ingredient list
For the MIDDLE
1 cup of creamy almond butter (or any creamy nut butter!)
2 tablespoons of pumpkin puree
1 tablespoon of pumpkin pie spice
2-3 tablespoons of coconut flour
1-2 tablespoons of sweetener (to taste! I use Maple Syrup)
Touch of sea salt
Dash of vanilla extract
Optional: 1 scoop of vanilla or plain flavored collagen (I use the Ancient Nutrition brand)
chocolate shell
1/2 cup of dark chocolate chips
Optional: 1 tablespoon of coconut oil
Dietary benefits
Gluten-free
Grain-free
Dairy-free
Refined Sugar-free
Glucose friendly
Steps
Step 1
Mix your choice of nut butter, the pumpkin, sweetener, and vanilla together in a medium bowl until well-incorporated.
Step 2
After your wet ingredients are mixed, add in your flour, pumpkin spice, sea salt, and collagen until it is all well combined. I like to start off with just using 1 tablespoon of the coconut flour. You should be left with a thick batter. If the batter is too thin or you just wish to make it thicker, add the other tablespoon of coconut flour.
Line a plate with parchment paper, roll the dough into balls, and refrigerate for about 10 minutes.
Step 3
While the dough is in the fridge, you can use this time to melt the chocolate for the chocolate coating! You’ll want to melt the chocolate (with the optional coconut oil) in 30 second increments. I like to add the coconut oil — I think it adds an extra level of creamy goodness!
Step 4
Once the chocolate is melted and the dough has refrigerated for ~10 minutes, dip the balls into the chocolate and place them back onto the parchment paper. You could also pour the chocolate mixture over the balls while they are already on the plate! Once each ball is covered, place them in the fridge or freezer to harden. I prefer to store the, in the fridge, but either one works and you can choose your own personal preference!
NOTES
If you’re finding your batter is too thin, you can add the extra coconut flour. On the other hand, if it’s too thick, you can add a little non-dairy milk. The batter should be like a thick/soft cookie dough and easily formed into balls.
For the sweetener: you can use maple syrup, honey, maple syrup by the brand Lakanto for keto, coconut sugar, or any kind of sweetener. If you’d prefer to use stevia drops, try adding another tablespoon of non-dairy milk in order to keep it creamy and sticky. Keep in mind that the vanilla collagen with monkfruit also naturally sweetens it (you could also try your favorite protein powder!).
For the chocolate chips: I use Hu Kitchen dark chocolate chips, you can use stevia or allulose sweetened chocolate chips for keto, or just unsweetened dark chocolate chips if the center is sweet enough for ya!
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