Protein balls make the perfect lunchbox snack, post workout snack or mid-day pick me up at work. Protein and the healthy fats from the nuts, nut butter and coconut are what you need for brain and muscle function and the carbs in the pumpkin, dark chocolate and oats will give you energy.
These took about 10 minutes to make, minus the refrigeration time. They store well in an air tight container for up to one week. To pack for school or work, keep extra cool, even keep in the freezer for a half hour prior to packing, so they stay solid while you’re out.
3 Tblsp raw pumpkin seeds
1 cup mixed nuts or nuts of choice
3/4 cup old fashioned rolled oats
3 dried figs or dates, chopped
1 cup pure pumpkin purée
1 Tblsp nut butter of choice (I used almond butter)
1/4 tsp each cinnamon and nutmeg
2 Tblsp dark chocolate chips (optional)
1/4 cup shredded coconut
Here is the simple process…
In a food processor, chop until fine the nuts, oats and figs
Add pumpkin purée and nut butter. Purée until blended
Add spices, pumpkin seeds and chocolate chips. Chop until fine
Transfer mixture to a large bowl. Roll spoonfuls into balls, roll into shredded coconut and place on baking sheet lined with parchment or plastic wrap.
Refrigerate for at least a half hour or until balls are solid. Store in an air tight container in fridge for up to one week.
Makes aprox 15 balls.