Pumpkin Protein Balls

Pumpkin Protein Balls

INGREDIENTS:

• ¾ cup old fashioned rolled oats

• ¼  cup of almond butter, cashew butter, peanut butter, or sun butter 

• ¼ cup of pumpkin puree

• 1 scoop (or packet) vegan vanilla shakeology

• ½ teaspoon ground flaxseed

• ½ teaspoon pumpkin pie spice

• 1 teaspoon chia seeds

• 3 Tablespoons maple syrup 

• Pinch of cinnamon

• 1 Tablespoon chocolate chips 

DIRECTIONS:

1. Place all the ingredients in a large bowl and stir to combine.

2. Once combined, use a small cookie scoop or tablespoon to scoop and form the dough into 12 protein balls.

   Store in an airtight container in the fridge for 1 week or freezer for up to 3 months. (I prefer freezer.)