Pumpkin Protein Bites
7 ounces Grandma Hoerner’s Pumpkin Butter
1 cup raw almonds
3/4 cup rolled oats
1 serving vanilla-plant-based protein powder (about 35 grams)
4 tablespoons raw pumpkin seeds
2 tablespoons mini dairy-free chocolate chips
Add the almonds, oats, pumpkin butter, and protein powder to the food processor. Turn on until a choppy dough forms, several minutes.
Add 2 tablespoons of the raw pumpkin seeds, and pulse until combined so the pumpkin seeds remain a little coarse. The dough will be slightly sticky.
In a small food processor or NutriBullet, quickly chop the remaining 2 tablespoons of pumpkins seeds with the chocolate chips — this only takes 1 second; you want it chopped, not powdery. Pour mixture into a small bowl.
Roll dough into 20 balls, roll each in the pumpkin seed and chocolate chip topping, and place on a clean cookie sheet.
Refrigerate for at least 20 minutes to set. Store uneaten balls in an airtight container in the fridge.
**This recipe can easily be made gluten free as long as your oats and protein powder are also gluten free.