Are you as excited about pumpkin season as I am?! These pumpkin pie protein bites have the perfect combination of pumpkin, nut butter, and pumpkin spices making for a cozy flavor and that classic pumpkin taste I suspect had you craving them in the first place.
Today’s recipe magic happens entirely in your food processor. If you don’t have a food processor, a blender will work just the same. I created these in my Ninja blender with no problems!
This recipe calls for 1/4 cup of Honeyville oat fiber which is a gluten-free, almost-zero calorie flour full of dietary fiber. Oat fiber is more concentrated than oat bran and has 90% dietary fiber by weight. With almost no calories, oat fiber brings life to tasty snacks like these by adding beneficial insoluble fiber to your daily diet.
Fiber is an essential nutrient. However, most Americans fall far short of the recommended daily amount in their diets. Women should aim for 25 grams of fiber per day, while men should target 38 grams (or 21 and 30 grams daily, respectively, for those over the age of 50)(1). Dietary fiber contributes to health and wellness in a number of ways:
- Helps maintain bowel health and normalizes bowel movements. Helps prevent constipation and diverticulosis.
- Lowers cholesterol levels. Fiber may help lower total blood cholesterol levels by lowering low-density lipoprotein(LDL), or “bad,” cholesterol levels.
- Helps control blood sugar levels. A healthy diet that includes insoluble fiber helps reduce blood pressure and inflammation, and may also reduce the risk of developing type 2 diabetes.
- Aids in achieving healthy weight. High-fiber foods tend to be more filling than low-fiber foods, so you’re likely to eat less and stay satisfied longer. Also, high-fiber foods tend to take longer to eat and to be less “energy dense,” which means they have fewer calories for the same volume of food.
This recipe includes 1/3 cup of pumpkin puree, so it’s a great way to polish off any leftover canned pumpkin you have on hand. Almond flour, flaxseed meal, and hemp hearts make an appearance, adding extra plant-based omega-3s! These protein bites have a consistency similar to cake balls. They are soft and a little chewy. Add mini chocolate chips or cocoa bites for an added crunch and sweetness. You can double the batch to use up a bit more if you like, then stash the extras in the freezer, where they will last several months.
In addition to being gluten free and packed with protein and fiber…
- They are vegan! All ingredients in this recipe are free from animal products making them 100% vegan.
- There is no refined sugar here. Dates are the main source of sweetness, and they also help to “glue” the bites together.
- They are full of Fall flavor! Pumpkin, cinnamon, vanilla, nut butter, and pumpkin pie making them taste and smell just like Fall.
Best of all, these no bake pumpkin pie protein bites do not require any baking. Yup, only one bowl is needed to make these healthy gluten free, vegan snacks! All you have to do is mix the ingredients, chill them, and then they are set to pop your my mouth! Leave the oven off, your taste buds on, and let this healthy Pumpkin Pie Protein Bite recipe keep you happy!
Pumpkin Pie Protein Bites | Gluten Free, Vegan
Yield: 16 bites
- 6 Medjool dates, pitted (Place in bowl of warm water if hard and dry. Add 1 tsp of the soaked date water if needed to soak)
- 1/3 cup pumpkin puree
- 1/4 cup creamy nut butter
- 1 cup Honeyville blanched almond flour(purchase here)
- 1/4 cup Honeyville oat fiber (purchase here)
- 1 tsp vanilla extract
- ½ t. cinnamon
- ½ t. pumpkin pie spice
- ¼ t. sea salt
- 2 tbsp ground flaxseed
- 2 tbsp hemp hearts
- 2 tbsp almond milk
- 1 scoop vanilla protein powder (plant-based to be vegan)
- 2 tbsp cacao nibs or chocolate chips (optional)
- Pit and soak (if needed) 6 Medjool dates. Place into the food processor or blender until broken up. The closer to a pasty texture you can get, the better. If you needed to soak your dates I recommend adding 1 teaspoon of water to the mixture.
- Next, add the the remaining pumpkin pie ball ingredients. Mix until well incorporated.
- Use a medium sized cookie dough scoop to scoop pumpkin mixture into your hands and roll gently into a ball. Repeat with the remaining pumpkin pie protein mixture.
- Store in airtight container in the fridge for up to 5 days, or freezer for up to 2-3 weeks.
(1) Position of the American Dietetic Association: Health implications of dietary fiber. Journal of the American Dietetic Association. 2008;108:1716.