Vegan pumpkin cranberry protein balls are quick and straightforward to make (no cooking!) and so tasty. They are oil-free, nut-free, & gluten-free, too.
It strikes me as entirely unfair to put away all of the cozy go-to of November and December because the calender we choose to follow mandates that it’s a new year! Meanwhile, it’s cold, gray and a wee bit dreary, especially on the days when your socks get wet and eyelashes freeze.
Hence, pumpkin, cranberry, and a hint of spice are on today’s menu in the form of high-protein truffles. Hurrah! They are part of my month-long posts of portable, resolution-worthy energy food.
Recipe Benefits
- Vegan (egg-free, dairy-free)
- Gluten-free
- Oil-free
- Nut-free
- Fast & straightforward to make
- Low calorie
- High protein
- No cooking or baking required
- Convenient and portable to pack
Ingredients for the Vegan Pumpkin Cranberry Protein Balls
The exact amounts of each ingredient are indicated in the recipe card at the end of the post.Toggle betweenUS Customary(volume) andMetric(weights) for preferred measurement option.
The list of ingredients for these protein balls is short:
- unsweetened canned pumpkin puree
- vegan (plant-based) vanilla protein powder
- dried cranberries,
- tahini (or your go-to nut or seed butter)
- maple syrup (a mere tablespoon)
- a bit of spice
Directions for Making the Protein Balls
Note that the complete instructions are also in the recipe card below.
Place in bowl, stir and squish until blended, and then shape into balls. Done. If you are not a messy fingers person, you can place everything in a food processor instead (however, I am unaware of an automatic truffle baller, so some messiness is required, regardless).
In case you need an additional reason to make these protein balls, an emerging body of research indicates that pumpkin (and other orange squashes) may contribute to greater strength, endurance and recovery in athletic performance. #pumpkinstrong ?
I may have to warn my spin class that I have been snacking on these for the past few days–I’m feeling extra powerful! Enjoy
Vegan Pumpkin Cranberry Protein Balls (GF, nut-free, oil-free)
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Servings: 18 truffles
Ingredients
- 1/2 cup canned unsweetened pumpkin not pie filling
- 1/2 cup vegan/ plant-based vanilla protein powder
- 3 tablespoons finely chopped dried cranberries
- 2 tablespoons tahini or your go-to nut or seed butter
- 1 tablespoon pure maple syrup
- 1/2 teaspoon pumpkin pie spice or cinnamon
Method
- Combine all of the ingredients in a medium bowl until well blended into a cohesive dough. If dough is too thick, add a small amount of water until it is firm but still slightly moist.
- Shape the dough into 18 1-inch (2.5 cm) balls. Eat right away or refrigerate in a storage container.
Notes
Storage: Store in an airtight container in the refrigerator for up to 2 weeks. The balls will keep at room temperature (e.g., in a lunch bag or backpack) for up to 8 hours, but are reliable kept cold. Non-vegan version: If you are not vegan, feel free to use the vanilla protein powder of your choice. Protein powder substitute : Replace the protein powder with finely ground nuts, seeds, or rolled oats .
