Pumpkin Spice Latte Protein Balls
Yearning for that infamous Starbucks Pumpkin Spice Latte, but don’t want to rev up your nervous system or consume a ton of sugar? (A grande PSL has 50 grams!) Nutritious Life Studio grad Danielle Diamond created these delicious pumpkin spice protein balls just for you. They’ll satisfy your craving and give you a protein boost (instead of a sugar crash).
The beauty of these balls is in their simplicity. The ingredients are clean and simple, and there’s no baking involved.
Diamond, the creator of Xen Strength Yoga, says they’re the perfect pre- or post-workout snack, and her kids love them in their lunchbox, too—if there’s any left by the next morning.
Recipe by Danielle Diamond, NLC. Visit Danielle's website at www.XenStrength.com and follow her on Instagram at @xenstrength.
INGREDIENTS
- ¾ cup plant-based vanilla protein powder
- ½ cup instant oats
- ⅛ teaspoon ground nutmeg
- 1 ½ teaspoons cinnamon
- ¼ teaspoon ground ginger
- ⅓ cup ground pecans
- 1 cup pumpkin puree (no sugar added)
- ¼ cup maple syrup
- 1 ½ teaspoon ground coffee
DIRECTIONS
- In a large bowl, combine the protein powder, oats and spices.
- In a separate bowl, stir together the pumpkin, maple syrup and the coffee granules until well combined.
- Combine the dry ingredients into the wet and continue mixing until everything is fully incorporated.
- Refrigerate for about 10 minutes so the mixture firms up.
- Divide into 10 equal portions.
- Roll one portion at a time into a ball before rolling into pecan dust.
- Keep your finished masterpieces in an airtight container, and refrigerate until ready to eat. ENJOY!!
WHY WE LOVE THIS RECIPE
These have got the sweet, cinnamon-y flavors of fall without all of the bad stuff that usually comes along with said flavors—like sugar. (Read up on sugar cravings, and how to stop them here.) They’re also filled with protein (for energy!) and antioxidants. We like Life’s Abundance Vanilla Plant Protein. Making these protein balls gluten-free is as simple as substituting gluten-free oats for regular ones. And the recipe is vegan, so practically anyone can eat them.