Gluten Free Pumpkin Gingersnap Protein Balls

Gluten Free Pumpkin Gingersnap Protein Balls

My good friend requested I make a healthy pumpkin dessert recipe. I have made pumpkin gingersnap truffles before, and they were amazing! The only problem with this recipe is that they were very unhealthy and I would not suggest that recipe for anyone trying to lose weight. I tweaked the original recipe and came up with a much healthier version. These are gluten free, do not require baking, and the entire recipe can be completed under 30 minutes! Shall we get started?!?!

  • Gather all ingredients, a large bowl, mixing spoon, and a food processor.
  • Scoop the pumpkin puree, protein powder, water, vanilla, stevia, and spices into the large bowl. Stir.
I have switched to raw protein. I suggest this over whey and soy and leaves you free of the tummy aches!

I have switched to raw protein. I suggest this over whey and soy and leaves you free of the tummy aches!

Click here to view this product on Amazon!

  • Place the cookies and oats into a food processor and grind up well. You can do the 2 separate or together. Pour into the large bowl and slowly stir the ingredients. The mixture will not be easy to stir and will seem too dry…this is ok!!!
1

Any gluten free brand will do:)

It is crumbly and dry in texture.

It is crumbly and dry in texture.

  • Now place about 3/4 of the mixture into a food processor with the cream cheese and blend well.
4

This will be very thick!

  • Scoop out the mixture and place back into the bowl with the remaining mixture. At this point, MIX WELL WITH YOUR HANDS!!!!
3

It will be dough-like texture.

  • If you feel the mixture is too thick, add water. If you feel the mixture is not thick enough, add more protein powder.

2

  • At this point, either roll the dough into balls or press into a pan  and cut into bars.
  • Melt dark chocolate in a bowl in the microwave and scoop into a ziploc baggie. Trip off the edge and pipe onto each bar/ball, leaving just a drizzle on each. If you would like to be extra indulgent, dip the top of each ball into the chocolate (in a bowl) instead of piping it. JUST A DRIZZLE IF YOU ARE TRYING TO B GOOD:)

10

10

The ones on the right are for me, the ones on the left are for Mike:)

  •  Place the balls/bars in the refrigerator for a few minutes in order for the chocolate to harden. Keep in an airtight container until ready to eat.

Gluten Free Pumpkin Gingersnap Protein Balls
Print Recipe
Delicious Gluten Free Pumpkin Protein Treat!
Servings Prep Time
30 Balls 30 minutes
Servings Prep Time
30 Balls 30 minutes
Gluten Free Pumpkin Gingersnap Protein Balls
Print Recipe
Delicious Gluten Free Pumpkin Protein Treat!
Servings Prep Time
30 Balls 30 minutes
Servings Prep Time
30 Balls 30 minutes
Ingredients
Main Ingredients
Topping
Servings: Balls
Instructions
  1. Gather all ingredients, a large bowl, mixing spoon, and a food processor. Scoop the pumpkin puree, protein powder, water, vanilla, stevia, and spices into the large bowl. Stir.
  2. Place the cookies and oats into a food processor and grind up well. You can do the 2 separate or together. Pour into the large bowl and slowly stir the ingredients. The mixture will not be easy to stir and will seem too dry...this is ok!!!
  3. Now place about 3/4 of the mixture into a food processor with the cream cheese and blend well.
  4. Scoop out the mixture and place back into the bowl with the remaining mixture. At this point, MIX WELL WITH YOUR HANDS!!!!
  5. If you feel the mixture is too thick, add water. If you feel the mixture is not thick enough, add more protein powder.
  6. At this point, either roll the dough into balls or press into a pan and cut into bars. Melt dark chocolate in a bowl in the microwave and scoop into a ziploc baggie. Trip off the edge and pipe onto each bar/ball, leaving just a drizzle on each. If you would like to be extra indulgent, dip the top of each ball into the chocolate (in a bowl) instead of piping it. JUST A DRIZZLE IF YOU ARE TRYING TO B GOOD:)
  7. Place the balls/bars in the refrigerator for a few minutes in order for the chocolate to harden. Keep in an airtight container until ready to eat.
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