Pumpkin pie protein balls

• 120 ml canned pumpkin puree
• 120 ml creamy almond butter (natural, unsalted)
• 350 ml vanilla whey or plant-based protein powder
• 120 ml coconut flour
• 60 ml maple syrup or honey
• 5 ml pumpkin pie spice
• 2 ml vanilla extract
• 1 ml sea salt
• 80 ml mini dark chocolate chips

1. In a large mixing bowl, combine the pumpkin puree, almond butter, maple syrup, vanilla extract, and sea salt. Stir until a smooth paste forms.
2. Gradually fold in the vanilla protein powder and pumpkin pie spice using a stiff spatula.
3. Add the coconut flour one tablespoon at a time, mixing well between additions, until a thick dough forms that can be easily rolled without sticking to your hands.
4. Gently fold in the mini dark chocolate chips until evenly distributed.
5. Using a small cookie scoop or a tablespoon, portion out the dough and roll into balls approximately 1 inch in diameter.
6. Place the balls on a parchment-lined tray and refrigerate for at least 30 minutes to allow the coconut flour to fully hydrate and the texture to firm up.
7. Store the protein balls in an airtight container in the refrigerator for up to 7 days or freeze for up to 3 months.

Serve as a post-workout snack or a quick breakfast on the go. These pair excellently with a hot cup of black coffee or a glass of unsweetened almond milk.