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Collagen pumpkin protein balls are the perfect fall high protein snack! They're lightly sweetened with medjool dates and are full of  high fiber foods, too!

Collagen Pumpkin Protein Balls

Collagen pumpkin protein balls are a delicious treat or snack with protein and fiber. They can optionally be made festive for Halloween with a "mummy" white chocolate coating!

free from: gluten, soy, egg, fish, shellfish, dairy, peanuts, tree nuts (does contain coconut)

Course Dessert, Snack
Cuisine American
Prep Time 15 minutes
Set/ Chill Time 1 hour
Total Time 1 hour 15 minutes
Servings 8
Calories 130 kcal

Ingredients

Collagen Pumpkin Protein Balls Base:

  • 1/2 cup pumpkin puree
  • 6 tbsp coconut flour
  • 6 tbsp collagen peptides
  • 1 tsp pumpkin pie spice
  • 4 medjool dates (pitted)

For a Coconut Coating:

  • 6 tbsp unsweetened shredded coconut

For a White Chocolate Coating:

  • 1/2 cup white chocolate chips
  • 1 tbsp coconut oil
  • 16 mini chocolate chips
US Customary - Metric

Instructions

  1. Combine all of the pumpkin protein ball base ingredients in a food processor and process on low for 4-5 minutes or until smoothly combined. Refrigerate this dough for 30 minutes.

  2. Divide the base dough into 8 equal units and roll into even balls. Dough will be soft, but will absolutely hold its shape.

For the coconut coating:

  1. Roll collagen pumpkin protein balls in a small bowl of unsweetened shredded coconut. You can gently pat some of the coconut shreds into the pumpkin protein ball. 

  2. Refrigerate pumpkin protein balls in an airtight container up to one week.

For the white chocolate "mummy" coating:

  1. In a microwave-safe small glass bowl, melt the white chocolate chips in 30 second intervals until melted. Once melted, stir in coconut oil (this will help thin the coating).

  2. Place each pumpkin protein ball in the melted white chocolate and gently roll to completely cover in white chocolate. Using a fork, lift the protein ball and allow excess white chocolate to drip off. Place coated pumpkin protein balls on a piece of parchment paper in a freezer-safe dish. Freeze for 15-20 minutes,or until white chocolate coating is firm.

  3. Remove pumpkin protein balls from the freezer. Drizzle remaining white chocolate over the pumpkin protein balls in a striped/ "mummy bandage" type pattern. Place two mini chocolate chips on each protein ball for eyes, then freeze another 15 minutes. 

  4. Store white chocolate coated pumpkin protein balls in an airtight container in the refrigerator for up to one week.

Recipe Notes

Nutrition information will vary based on exact ingredients and brands used.

The above estimated nutrition information is based on the shredded coconut topping. 

White chocolate "mummy" coated pumpkin protein balls contain per ball: 178 kcal, 21 g carb, 9 g protein, 6 g fat, 4 g saturated fat, 0 g polyunsaturated fat, 0 g monounsaturated fat, 0 g trans fat, 2mg cholesterol, 73 mg sodium, 147 mg potassium, 3 g fiber, 16 g sugar, vitamin A 48% DV, vitamin C 0.8% DV, calcium 3.8% DV, iron 3.1% DV. 

Plain collagen pumpkin protein balls with no coconut or white chocolate coating contain per ball: 92 kcal, 12 g carb, 9 g protein, 0 g fat, 0 g saturated fat, 0 g polyunsaturated fat, 0 g monounsaturated fat, 0 g trans fat, 0mg cholesterol, 61 mg sodium, 115 mg potassium, 3 g fiber, 8 g sugar, vitamin A 48% DV, vitamin 0.8% C DV, calcium 1.3% DV, iron 2.8% DV

Nutrition Facts
Collagen Pumpkin Protein Balls
Amount Per Serving
Calories 130 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 3g19%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg0%
Sodium 63mg3%
Potassium 145mg4%
Carbohydrates 14g5%
Fiber 4g17%
Sugar 9g10%
Protein 9g18%
Vitamin A 2400IU48%
Vitamin C 0.7mg1%
Calcium 15mg2%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.