High Fiber Pumpkin Pie Protein Balls

DessertsBreakfast
Written By Bethany Wilcox

This has been one of my most popular series so far! Which tells me one thing, we’re ALL searching for ways to add a little more fiber into our diets. And of course, fall recipes are the best! Just in time for Halloween, these Pumpkin Pie balls pack plant-based protein AND fiber for a decadent and nutritious fall treat. These travel well for a great breakfast, but have also been my after dinner dessert. My boyfriend loved them, my son loved them, and they were a hit with me too (what was left 😉).

If you made them, let me know what you think! The last recipe of my 6-part series is a super special one. So stay tuned. 💜

In case you missed the first 4 recipes, I’ve listed them here!

Recipe 1: High Fiber Pumpkin Peanut Butter Bread

Recipe 2: Fiber Filled Pumpkin Spiced Latte

Recipe 3: High Fiber Pumpkin Pie Chia Seed Pudding

Recipe 4: High Fiber Salted Caramel Oatmeal Bars

Ingredients:

  • 1 can (15 oz) chickpeas, drained, and rinsed

  • 1 cup rolled gluten-free oats (I love this brand here).

  • ½ cup vanilla protein powder (this is the only brand that doesn’t bloat me)

  • ½ cup nut butter of choice — I used raw almond butter. The creamier the better!

  • ¼ cup maple syrup

  • 2 tbsp ground flaxseed meal

  • 4 tsp pumpkin pie spice

  • 1 tsp vanilla extract

  • ¼ tsp sea salt

  • ¼ cup unsweetened milk of choice, as needed. I used this soymilk I love!

  • 1/3 - 1/2 cup dark chocolate, for melting

  • 1 tsp coconut oil

  • Flaky salt for sprinkling

Recipe:

  1. Blend the oats in a food processor until they look like flour.

  2. Add the chickpeas, nut butter, maple syrup, flax, pumpkin pie spice, vanilla, and salt. Blend until smooth, scraping down the sides as needed.

  3. Add the protein powder and pulse until combined. If the dough is crumbly, slowly add your milk 1 tbsp at a time until it holds together when you press it.

  4. Chill the dough for 20 minutes. This makes it easier to roll.

  5. Roll into about 16 large tablespoon sized balls, using about 1 heaping tablespoon each. Freeze them on a parchment-lined tray for 15 minutes.

  6. Melt the chocolate with the coconut oil, using 20-second bursts in the microwave and stirring each time.

  7. Dip each ball in the chocolate, or drizzle, whichever you prefer. If dipping, tap off the extra and set it back on the parchment. Sprinkle with flaky salt.

  8. Chill for at least 20 minutes in the fridge or until the chocolate sets. Enjoy!

Bethany Wilcox
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High-Fiber Salted Caramel Oatmeal Bars