Pumpkin-Pie Protein Balls


This recipe is inspired by cold Canadian winters full of pumpkin spiced lattes, pumpkin spiced scones and of course, pumpkin pie!!

I love the spicy warmth that cloves, cinnamon and nutmeg give to sweet roast pumpkin – not so much of a fan however, of the usual refined sugars, flours and additives that these holiday treats are usually laden with. So, here is my healthy take on a Pumpkin Pie-spiced winter favourite which, if you’re like me, is never just confined to the colder months. 

The pumpkin in these balls give them a gorgeous orange glow, a colour I have been trying to include more in my diet. Orange foods are rich in beta carotene, vitamins A & C and can assist with supporting a strong immune system, fight free radicals and cardiovascular disease in the body and is fantastic for maintaining healthy eyes, skin and nails. 


Orange foods are also great if you’re into Ayurveda and trying to balance your Agni (digestive fire) and second chakra, they can promote sexual and emotional health: 


What you need:

  • 500g roast pumpkin 
  • 4 tblspn coconut oil
  • 1/2 cup shredded coconut
  • 1 cup of your favourite protein powder (I used raw sprouted)
  • 1 tspn maca powder
  • 2 tblspn bee pollen
  • 8 medjool dates (pitted & soaked in boiling water for 10 minutes)
  • 1 tspn cinnamon
  • 3/4 tspn ground cloves
  • 3/4 tspn nutmeg
  • 2 tspns vanilla extract
  • 1/3 cup chia seeds (plus extra to roll balls in)
  • 3/4 cup of pecans, walnuts, almonds or a mix of all


What you do:
All into a food processor for a couple of minutes until well incorporated. Roll in chia or coconut and refrigerate.


* will keep in fridge for 1 week

* makes about 20-25 depending on how big you like your balls 😉


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