Bourbon Pumpkin Protein Balls
, by Laura Hall, 1 min reading time
Bourbon Pumpkin Protein Balls
Laura Hall of Sprint 2 the Table
10 balls
66
Ingredients
1.5 scoop Growing Naturals vanilla rice protein
- 1/4 C quick rolled oats
- 1/4 C pumpkin puree
- 2 T pepitas (pumpkin seeds)
- 2 T maple syrup
- 2 T bourbon
- 2 T semi-sweet chocolate chips (use dairy-free for a vegan version)
- 2 T coconut flour
- 1 tsp pie spice
- 1/2 tsp vanilla extract
Directions
Add everything except the coconut flour to a mixing bowl and stir to combine (or use your hands… just make sure to wash first!). If mixture it too runny, add a bit of coconut flour.
Roll dough into balls, then lightly roll each in the coconut flour to coat. Place on a parchment-lined cookie sheet.
Freeze for at least 20 minutes to set. Store uneaten balls in an airtight container in the freezer.