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.

14 views0 comments

Recent Posts

See All


bottom of page