6 ingredients · 10 minutes · 1 serving
- In a mixing bowl, combine the coconut flour, protein powder, sunflower seed butter, pumpkin, and oat milk. Mix well until a firm batter forms. Add more oat milk one tablespoon at a time if the mixture is too dry/crumbly
- Form the dough into one-inch balls. Repeat until all the dough is used up. Firmly roll each ball in a small bowl of hemp seeds to form a coating (optional). Store in the fridge or freezer until ready to
1 1/4 tsps Coconut Flour
2/3 tsp Vanilla Protein Powder
1 1/4 tsps Sunflower Seed Butter
1 1/4 tsps Pureed Pumpkin
1/3 tsp Oat Milk (unsweetened, plain)
1 1/4 tsps Hemp Seeds (for coating, optional)
Nutrition Amount per serving:
Refrigerate in an airtight container for up to seven days, or freeze if longer.
One serving equals one ball, about one inch in diameter.
Add pumpkin pie spice, maple syrup and/or vanilla extract.
No Hemp Seeds
Roll in crushed nuts, cocoa powder, pumpkin seeds or sunflower seeds.
No Sunflower Seed Butter
Use almond butter, tahini or pumpkin seed butter instead.
This recipe was developed and tested using a plant-based protein powder. If using another type of protein powder, note that results may vary.
This recipe was developed and tested using Bob’s Red Mill Coconut Flour. If using another type of coconut flour, note that results may vary.
Dr.Anita Moosavi. Toronto Weight Loss and Wellness Clinic