Pumpkin Pie Protein Balls

by Eat

Pumpkin Pie Protein Balls


  • 150g raw pecans
  • 100g blanched almond meal
  • 80g vanilla pea protein
  • 1 tsp mixed spice or pumpkin spice
  • 300g medjool dates, pits removed
  • 1/4 cup steamed mashed pumpkin
  • 2 tbsp rice malt syrup
  • 1 tbsp coconut oil
  • 1 tbsp pumpkin seeds
  • Desicatted coconut for rolling


  1. Place pecans, almond meal, protein powder, and spice into a high speed blender or food processor and blitz into a flour consistency.
  2. Add medjool dates and process again until it starts to form a ball.
  3. Add mashed pumpkin, rice malt syrup and coconut oil. Blitz again to form a dough consistency.
  4. If balls seem too wet add 2 tsp coconut flour or a couple tablespoons ground rolled oats.
  5. Transfer to a bowl and mix through pumpkin seeds.
  6. Roll in coconut if desired and place on a tray. Set in the fridge for 45 minutes to harden before consumping.
  7. Balls will last in a sealed container in the fridge for up to 7 days.

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Sarah King

Sarah King

Hi future friends, I’m Sarah King, an Accredited Exercise Physiologist and health coach.

Science, not trends is the foundation of my approach. By nourishing the body and mind with scientific facts we can build foundations for a life of realness, not just wellness.