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.