Mix Ingredients: Combine the pumpkin puree, peanut butter, almond meal, pumpkin pie spice, and protein powder. Stir until you get a sticky dough that's well-mixed.Optional Chill: If you've got some extra minutes, let the dough chill in the fridge for 20-30 minutes. It's not a must, but it does make the next steps a bit easier.
Prep for Rolling: Get your hands, a cookie dough scoop, or a spoon ready for action.
Roll 'Em Up: Take equal portions of the mixture and roll them into 10 bite-sized balls, each weighing around 20 grams. Pro tip: If things get too sticky, dampen your hands a bit for smoother rolling. Make sure the balls are tightly packed to hold everything together.
Line 'Em Up: Place your freshly rolled balls on a plate or baking sheet lined with parchment paper. If you want naked protein balls, pop the balls in the fridge for a minimum of 30 minutes to let them firm up. In a hurry? You can also fast-track the process by freezing them for 10-15 minutes. Enjoy!
Optional chocolate coating
Melt Chocolate: Pop the dark chocolate into the microwave and heat in 30-second intervals, stirring in the coconut oil after the first 30 seconds and continuing until completely melted. You may need to mix it up with a fork or a small whisk- to make sure it combines well.
Chocolate Dip: One by one, dunk each ball into the melted chocolate, ensuring an even coat. Place them back on the baking sheet.
Salt Sprinkle: Add a dash of flakey sea salt on top of each ball. Then, send them off to the fridge or freezer to harden and set.
Chill & Enjoy: Once they're chilled, your bliss balls are ready to rock your taste buds! Store any extras in an airtight container in the fridge.
Video
Notes
Please take a look at the substitutions section for flavor variations. The nutrition facts are based on the naked protein balls version.If you add the chocolate coating- per balls you have:Kcal: 104Protein: 2 gFat: 6 gCarbs: 11 g