Pumpkin Chocolate Chip Protein Bites
Makes about 18 Protein BitesPUMPKIN! PUMPKIN! PUMPKIN! Another favorite flavor! In fact, I have canned pumpkin on hand year-round. Not just in the autumn. But I do love these pumpkin chocolate chip protein bites as a sweet snack post dinner or right before a workout. They are kid friendly, low glycemic, and full of real ingredients. Try them out, but be careful! It’s hard to stop at 1!!
Ingredients
1.5 cups gluten-free rolled oats (I like Bob’s Redmill)
4 scoops Arbonne Vanilla Protein Powder
2 teaspoons pumpkin spice
1 teaspoon cinnamon
1/3 cup organic almond butter (single ingredient is my recommendation)
1/3 cup organic maple syrup
1/4 cup organic pumpkin puree
1 tablespoon unsweetened coconut milk (or nut milk of choice)
1/4 cup dark chocolate chips or Dairy Free chocolate chips
Topping:
2 tablespoons of each: pecans, cocoa nibs, and pumpkin seeds (if you don’t have these exact, find a close 2nd)
Method
Using a food processor, blend the oats into flour. Add all the dry ingredients and pulse to combine. Add the wet ingredients and blend until it forms a dough. They should roll easily without being too crumbly. If they seem a bit dry, add 1.2-1 Tablespoon of nut milk) Add the chocolate chips and stir to combine.
Blend the topping ingredients in a small food processor or blender. Place on a small plate or bowl for rolling.
Scoop and form into 1-inch balls. Roll in the topping. Keep in an air-tight container in the fridge for up to 1 week or store in the freezer for up to a month.
