Hey pumpkin lovers! These super yummy, no-bake chocolate pumpkin protein balls are for you. They’re made with lots of good-for-you ingredients, including pumpkin puree, oats, dates, hemp seeds, unsweetened peanut butter, and lots of pumpkin pie spice. And then they’re dipped in some melted dark chocolate and sprinkled with some flaky sea salt.
They are my new favorite healthy-ish treat for Fall. And I am pretty sure you’re going to love them too!
Chocolate-Covered Pumpkin Protein Balls
Don’t let these chocolate pumpkin energy bites fool you! Sure, they might look like chocolate-covered pumpkin truffles. But these beauties are actually dairy and gluten-free. And since they use dates as a sweetener, you can also make them without any refined sugar, depending on the chocolate you choose.
Plus, they’re a great way to use up any leftover canned pumpkin from your holiday baking!
Here are the ingredients you need.
- OLD FASHIONED OATS: These are also known as rolled oats. Don’t use steel cut for this recipe! Also, if you want to make sure this recipe is gluten-free, use gluten-free oats.
- PURE PUMPKIN PUREE: Use the plain pumpkin puree, not the pumpkin pie filling.
- PUMPKIN PIE SPICE
- UNSWEETENED PEANUT BUTTER: Or nut butter of your choice.
- FRESH DATES: I like to use the pitted Medjool that you can find at Trader Joe’s and Whole Foods.
- HEMP SEEDS
- PURE VANILLA EXTRACT
- DARK CHOCOLATE CHIPS: I used the Enjoy Life brand for this recipe, which is both gluten and dairy free. But if you want to make this without any refined sugar, try a brand like Lily’s, which uses stevia as a sweetener.
- UNREFINED COCONUT OIL: This is added to the chocolate chips when melting them and helps give your chocolate that glossy look.
- FLAKY SEA SALT
Easy Step-By-Step Instructions:
Don’t get freaked out by the idea of dipping these protein balls in chocolate. The process is actually straightforward (and fun for kids!), and all you need is your microwave.
- PREP: Line a large baking sheet pan with parchment paper and set aside.
- BLEND: Add the oats, hemp seeds, pumpkin spice mix, and salt to a food processor (or blender). Pulse the mixture almost resembles flour. Then add the dates, pumpkin puree, peanut butter, and vanilla extract. Mix again until the ingredients are thoroughly combined, and the mixture starts to come into a sticky ball.
- SHAPE & COOL: Using a small-sized ice cream/cookie scooper (or your hands) to shape your pumpkin mixture into 1-inch balls. The place them on the prepared baking sheet and refrigerate.
- MELT THE CHOCOLATE: While the protein balls are colling, place the chocolate chips and coconut oil in a medium heat-safe bowl. Place the bowl into your microwave and melt in 30-second increments until melted (it helps if you stir the mixture after each heating session). Whisk until smooth. If you prefer, you can also melt the chocolate chips in a double boiler.
- DIP: When the chocolate is ready, remove the balls from the refrigerator and dip them into the warm melted chocolate. I use toothpicks to make it easier (and less messy). Allow any excess chocolate to drip off, and then place balls back onto the baking sheet.
- COOL: Sprinkle the bites with some flaky sea salt and refrigerate or freeze until chocolate is completely set, about 10 minutes.
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RECIPE TIPS:
- STORAGE: You can store your pumpkin bites in an air-tight container in the refrigerator for up to a week. Or freeze them in a freezer-safe container for up to a month.
- COOL BEFORE DIPPING: Make sure your balls are cooled before dipping them in the chocolate. The cooling process will make the texture firmer and help keep the bites from falling apart when adding them to the warm chocolate.
- LET THE CHOCOLATE SET BEFORE MOVING: Let the chocolate on the dipped bites harden before trying to pick them up or move them. Otherwise, you’ll rub off the chocolate shell — and end up with messy hands!
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Easy Chocolate Pumpkin Protein Balls
- Total Time: 35 minutes including cooling
- Yield: 12–14 balls 1x
- Diet: Gluten Free
Description
These super yummy, no-bake chocolate-covered pumpkin protein balls are made with good-for-you ingredients and are dairy and gluten and refined sugar-free! They’re also easy (and fun!) to make.
Ingredients
Units
Scale
- 1 1/2 cups old fashioned oats
- 3 teaspoons pumpkin pie spice (or to taste)
- 1 tablespoon hemp seeds
- 1/4 cup unsweetened peanut butter (or nut butter of your choice)
- 1/2 cup pure unsweetened pumpkin puree
- 10–12 pitted, fresh dates (I used Medjool dates)
- 3 teaspoons vanilla extract
- 1/4 teaspoon sea salt
- 1 cup dark chocolate chips
- 1 tablespoon unrefined coconut oil
- Flaky sea salt, for finishing
Instructions
- PREP: Line a large baking sheet pan with parchment paper and set it aside.
- BLEND: Add the oats, hemp seeds, pumpkin spice mix, and salt to a food processor (or blender). Pulse the mixture almost resembles flour. Then add the dates, pumpkin puree, peanut butter, and vanilla extract. Mix again until the ingredients are thoroughly combined, and the mixture starts to come into a sticky ball.
- SHAPE & COOL: Using a small-sized ice cream/cookie scooper (or your hands) to shape your pumpkin mixture into 1-inch balls. The place them on the prepared baking sheet and refrigerate.
- MELT THE CHOCOLATE: While the protein balls are colling, place the chocolate chips and coconut oil in a medium heat-safe bowl. Place the bowl into your microwave and melt in 30-second increments until melted (it helps if you stir the mixture after each heating session). Whisk until smooth. If you prefer, you can also melt the chocolate chips in a double boiler.
- DIP: When the chocolate is ready, remove the balls from the refrigerator and dip them into the warm melted chocolate. I use toothpicks to make it easier (and less messy). Allow any excess chocolate to drip off, and then place balls back onto the baking sheet.
- COOL: Sprinkle the bites with some flaky sea salt and refrigerate or freeze until chocolate is completely set about 10 minutes.
Notes
- STORAGE: You can store your pumpkin bites in an air-tight container in the refrigerator for up to a week. Or freeze them in a freezer-safe container for up to a month.
- COOL BEFORE DIPPING: Make sure your balls are cooled before dipping them in the chocolate. The cooling process will make the texture firmer and help keep the bites from falling apart when adding them to the warm chocolate.
- LET THE CHOCOLATE SET BEFORE MOVING: Let the chocolate on the dipped bites harden before trying to pick them up or move them. Otherwise, you’ll rub off the chocolate shell — and end up with messy hands!
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Blender