Pumpkin Chocolate Chip Protein Bites (Grain Free)

Gluten free, paleo, vegetarian. Free of: peanuts, tree nuts (except for coconut), eggs, dairy, soy

Course Snacks

Cuisine American

Keyword paleo protein balls, pumpkin protein balls, pumpkin protein bites

Prep Time 10

Total Time 10

Servings bites

Calories 103kcal

Author Sarah Jane Parker

Ingredients

⅔ cup coconut flour
⅓ cup plain hydrolyzed collagen powder I used Great Lakes Gelatin brand
¼ cup allergy-friendly mini chocolate chips
Heaping 1/4 teaspoon cinnamon
⅛ to ¼ teaspoon salt depending on your preference
⅓ cup + 1 Tablespoon canned pumpkin puree
⅓ cup coconut oil soft enough to mix, but not melted
2 Tablespoons maple syrup
1 teaspoon vanilla
Vanilla cream Stevia drops to taste

Instructions

In a medium bowl, stir together the coconut flour, collagen protein powder, cinnamon, salt, and mini chocolate chips.
Add the pumpkin puree, coconut oil, maple syrup, vanilla, and Stevia (if using) and stir together until a thick dough forms. The coconut oil should be soft when added but not melted.
Roll the dough into 1-inch balls - the dough shouldn't be sticky and should be easy to roll.
These have the best texture when stored at room temperature, but can be stored in the fridge and eaten chilled as well.
Enjoy!

Notes

You may need a different amount of liquid in this recipe depending on the protein powder you use. I haven't tried this recipe with other protein powders Collagen protein doesn't absorb a lot of water, so if you use a pea protein or brown rice protein you may have to add more liquid (maple syrup or coconut oil) 1 tablespoon at a time to get the consistency that is needed to roll these into balls

Nutrition