Pumpkin Spice Protein Balls

Macros - 10P 21C 8F 3g fiber

Servings: 12
Serving size: 50g
Prep Time in Minutes: 15
Cook Time: 0

Ingredients:
78g rolled oats blitzed into a flour, or use oat flour
60g coconut flour
80g vanilla whey protein powder (I use Earth Fed Muscle Vanilla)
120g pumpkin puree
1 tsp pumpkin pie spice
170g cashew butter
100g maple syrup

Optional: 24g coconut sugar or cane sugar for rolling (it is included in the macros)

Instructions:
1. Add all the ingredients except the optional sugar into a mixing bowl and mix with a wooden spoon. It takes a bit to come together and you can use your hands to form a dough ball once everything seems incorporated.
2. Weigh the dough ball and divide the weight by 12 pieces. Mine came out to 50g per ball.
3. Using your hands, pull 50g off the large dough ball and roll into a smaller ball until you have all 12 finished. Place each on parchment paper on a sheet pan. If your dough is sticking to your hands slightly wet them with water to prevent that before you roll them.
4. If you want to do the sugar coating place the sugar into a bowl and then roll each ball in the sugar. Each one gets about 2g worth of sugar.
5. Transfer the sheet pan to the fridge to cool and set for 30 minutes.
6. To store, put in an airtight container and refrigerate for 1 week, or freeze them for up to a month. If frozen, I just remove about 30 minutes before I want to eat them!

Notes:
Cashew butter has the best neutral flavor but you can use any nut or seed butter and any kind of sugar for rolling.

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