top of page

Sunbutter Pumpkin Protein Balls

10 Minutes

6 Ingredients

10 Servings


1/4 cup Coconut Flour

2 tbsps Vanilla Protein Powder

1/4 cup Sunflower Seed Butter

1/4 cup Pureed Pumpkin

1 tbsp Oat Milk (unsweetened, plain)

1/4 cup Hemp Seeds (for coating, optional)


1. In a mixing bowl, combine the coconut flour, protein powder, sunflower seed butter, pumpkin, and oat milk. Mix well until a firm batter forms. Add more oat milk one tablespoon at a time if the mixture is too dry/crumbly.

2. Form the dough into one-inch balls. Repeat until all the dough is used up. Firmly roll each ball in a small bowl of hemp seeds to form a coating (optional). Store in the fridge or freezer until ready to enjoy.


  • Leftovers: Refrigerate in an airtight container for up to seven days, or freeze if longer.

  • More Flavor: Add pumpkin pie spice, maple syrup and/or vanilla extract.

  • No Hemp Seeds: Roll in crushed nuts, cocoa powder, pumpkin seeds or sunflower seeds.

  • No Sunflower Seed Butter: Use almond butter, tahini or pumpkin seed butter instead.

  • Coconut Flour: This recipe was developed and tested using Bob's Red Mill Coconut Flour. If using another type of coconut flour, note that results may vary.

8 views0 comments

Recent Posts

See All
bottom of page