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vegan peanut butter protein balls

vegan pumpkin peanut butter protein balls, with chocolate on top


  • 1 ¼ cups quick-cooking or rolled oats
  • 1 ½ cups additive-free or homemade peanut butter
  • 1/2 cup maple syrup
  • 1 ½ cups canned or homemade pumpkin puree
  • 3/8 teaspoon salt
  • 1 ¼ teaspoon cinnamon
  • ½ teaspoon ginger
  • ¼ teaspoon cloves
  • 2/3 cup pecans chopped (optional)


Preheat oven to 350 degrees F. Spread oats on a large baking sheet and bake for ten minutes. This can be done ahead of time. Combine all ingredients except pecans in bowl. Mix thoroughly. It will thicken as you mix together. Roll into balls (roughly two tablespoons each). If dough is too soft to roll, stick in freezer for 2-3 minutes to harden a little. Roll in chopped pecans if desired. Freeze for at least twenty minutes, and keep in freezer until serving.
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