- Line a baking sheet with wax paper or parchment paper.
- In a medium bowl, combine the protein powder, oats, cinnamon, nutmeg, and ginger. In a separate bowl, stir together the pumpkin, instant coffee, and stevia until the coffee has fully dissolved. (It may require a few minutes of stirring!) Add in the oat mixture, mixing until everything is fully incorporated.
- Divide the mixture into 30 equal portions. Working with one portion at a time, roll the mixture into a small sphere, and place on the prepared baking sheet. Transfer the bites to an airtight container, and refrigerate until ready to eat.
Notes: This recipe was specifically designed for the plant-based protein powder listed in the Ingredients list. Most protein powders behave differently, especially when it comes to absorbing moisture.
If you substitute a different plant-based protein powder, you may need to add more protein powder if the dough is too wet OR more pumpkin purée (or a small amount of milk) if the dough is too dry. Do not substitute whey-based protein powder; the bites will be too sticky to roll and won’t set.
If you prefer, 1¾ teaspoons pumpkin pie spice may be substituted for the cinnamon, ginger, and nutmeg.
I highly recommend using the instant coffee granules, if possible. In a pinch, you may substitute extra-strong brewed coffee, but you’ll need to reduce the amount of pumpkin by about double the amount of coffee that you use to compensate for the added liquid.
Any sweetener may be substituted in place of the vanilla crème stevia. However, you may need to adjust the amount of protein powder if the dough is too wet OR add more pumpkin if the mixture is too dry.
You’ll need the equivalent of 6-8 tablespoons of granulated sugar. (I highly recommend using the vanilla crème stevia, if at all possible! . And you’ll use it in all of My recipes of mine, too!)
gluten-free, vegan, clean eating, low fat, low calorie, low sugar, high protein
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