clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

No Bake Pumpkin Protein Balls

  • Author: Caitey Jay
  • Prep Time: 5
  • Cook Time: 10
  • Total Time: 15
  • Yield: 24 1x
  • Category: Snacks
  • Method: Food Processor
  • Cuisine: American
  • Diet: Vegetarian


Thankfully, healthy snacks do exist. These pumpkin protein balls will not only satisfy your sweet tooth, but also deliver a nutrient-packed punch of protein, healthy fat and fibre. The best part? They're incredibly easy to make.


Units Scale
  • 1 cup unsweetened coconut shreds
  • 1/3 cup pureed organic pumpkin puree (make sure it's unsweetened)
  • 2 pitted medjool dates
  • 1/2 cup cashews
  • 1/4 cup unsalted almonds
  • 1/4 cup walnuts
  • 1/4 cup pumpkin seeds
  • 1/4 cup unsalted sunflower seeds
  • 1 tablespoon ground flaxseed
  • 1 " fresh organic ginger, peeled and grated
  • 1 tsp cinnamon
  • 1/4 tsp sea salt
  • 1/4 tsp allspice
  • 1/8 tsp nutmeg
  • 2 tablespoons cashew milk
  • 1/3 cup coconut butter
  • 1/4 cup cacao nibs
  • 1/2 scoop chocolate protein powder (optional)


  1. Start by combining all of the dry ingredients except the cacao nibs (this means all ingredients except the cashew milk and coconut butter) into a food processor.
  2. Process dry ingredients for 1 minute until a crumbly dough has formed.
  3. Next, add your coconut butter and almond milk.
  4. Process for an additional 1 1/2 minutes until well processed. I like my fat balls kind of chunky. If you want them smoother process for a longer amount of time.
  5. Add cacao nibs and fold them into the dough with a spoon.
  6. Line a baking sheet with parchment paper.
  7. Roll dough into balls (or use a cookie scoop) and place them on the parchment paper.
  8. If you want them to look pretty, you can optionally roll them in hemp seeds, chia seeds, coconut flour, sugar, or anything else fine enough to stick to their surface.
  9. Place tray in freezer and freeze until solid.
  10. Store in an airtight container in the fridge (for two weeks) or freezer (for one month).
  11. Enjoy slightly thawed. 


  • The ingredients should form a sticky dough once processed in the food processor. If you're struggling to get the ingredients to stick together, simply add moisture. Add 1-2 teaspoons of water, almond milk or melted coconut oil and then process again. The additional moisture should allow the ingredients to fully combine. If you can pinch the dough together and it sticks, you’re golden.
  • Feel free to decorate. I rolled mine in shredded coconut. It makes the protein balls look nice and adds more nutrients. You can also roll in chia seeds, hemp seeds, maca powder, or cocoa powder. 
  • Pumpkin puree and pumpkin pie mix are different. You can find both canned pumpkin puree and pumpkin pie mix in the baking aisle at your grocery store. The mix is a pumpkin pie filling that's filled with refined sugar. The puree is generally labeled "organic pumpkin" or "100% pure pumpkin."

Keywords: energy bites, protein balls, protein bites, powder balls