Move over PSL and pumpkin pie. Your healthier new cousin is in town: these delicious pumpkin spice protein holes. I made them for a client the other day to bring to her book club meeting. She loved them so much that the book club women never saw them! I was even told that they tasted like pumpkin doughnut holes.
The beauty is, they are gluten-free, soy-free, dairy-free, vegan and easy to make. In fact, you don’t even have to turn an oven on! I’ve added Vega plant based protein powder to add in a little more protein for blood sugar balancing.
Here is the recipe for these Pumpkin Spice Protein Holes.
1/2 cup canned pumpkin
6 dates, pitted
1/2 scoop vanilla Vega Sport protein powder
1/2 cup pecans
1/2 cup unsweetened shredded coconut
2 tbsp pumpkin seeds
1 tsp vanilla extract
1 tsp cinnamon
Pinch of nutmeg
1. Place dates in a food processor or blender and blend for seconds until the dates are finely grated. Place them into a mixing bowl.
2. Place pecans and pumpkin seeds into the food processor or blender and blend for seconds until they are finely chopped. Place them into a mixing bowl.
3. Place the rest of the ingredients into the mixing bowl and mix with a spoon or fork until all is well blended.
4. Using a tablespoon, scoop out a heaping spoonful of pumpkin mixture and roll into small balls. Place on a plate and leave them in the refrigerator for at least 10 minutes.