About This Recipe
No-bake protein cake pops are easy to make and packed with protein. Made with just pumpkin, peanut butter, protein powder, and chocolate. Ready in 30 minutes for a quick and healthy snack or dessert. Gluten-free, dairy-free, and vegan.
Ingredients
- 1/2 cup pumpkin puree ((122 grams))
- 1/4 cup natural peanut butter ((64 grams))
- 1/2 packed cup vanilla protein powder ((66 grams))
- 1 tablespoon pumpkin spice
- pinch of salt
- 1/3 cup chocolate chips ((75 grams))
- 1 teaspoon coconut oil
Instructions
- Make the dough. In a medium-sized bowl, add pumpkin, peanut butter, protein powder, pumpkin spice, and salt. Mix well to combine. It will get crumbly at first but then comes together - the texture is like cookie dough. See notes if the batter is too wet and not coming together.
- Form into balls. Using a tablespoon as a scoop, form into 12 equal-sized balls (about 21 grams each). Place on a parchment paper lined plate or baking sheet in the freezer for 10 minutes to harden.
- Melt the chocolate. Add chocolate chips and coconut oil to a small-medium bowl. Microwave in 15-20 second increments until melted. Make sure to stir after every time so the chocolate doesn't burn. The coconut oil helps the chocolate be a little more liquid and easier to roll in.
- Coat cake pops. Dip the cake ball into the bowl of melted chocolate and use a spoon to roll it around to evenly coat. Repeat with the remaining balls. If desired, sprinkle with a little salt and place a toothpick in the balls. Let cool in the fridge until the chocolate hardens.
- Enjoy! Sprinkle with pumpkin pie spice once cooled and enjoy!
Source: This recipe is from
Eat The Gains.
Used with attribution.
Full original recipe with photos and notes available at the source link.
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