Pumpkin Pie Bliss Balls

4.85 from 19 votes

These Pumpkin Pie Bliss Balls taste like fall in every little bite. This easy treat is made with a few simple ingredients and a great way to get in a energy boost. This no bake treat is a great snack for people who love fall flavors but only want to eat the good stuff!

Prep Time10

Cook Time20

Course: Dessert, Snack

Cuisine: American

Diet: Gluten Free

Servings: servings

Calories: 135kcal

Author: Danielle Lima

Ingredients

Bliss Balls

1 cup old fashioned oats 80g
1 scoop vanilla protein powder (PEScience) 31g
1/2 cup pumpkin puree 122g
4 Tbsp. creamy peanut butter 60g
1/4 cup honey 48g
1 tsp. pumpkin pie spice (or mix of cinnamon, nutmeg, ginger and cloves)

Chocolate Coating

1/2 cup Lily's dark chocolate chips 80g
1 Tbsp. coconut oil 14g
flakey sea salt

Optional Mix-Ins

chopped nuts
dried cranberries
mini chocolate chips

Instructions

In the bowl of a food processor or high speed blender, pulse the oats until they become a coarse flour-like texture. Combine with the protein powder in a large bowl.
Add the pumpkin puree, peanut butter, honey, pumpkin pie spice, and a pinch of salt to the bowl and mix until well combined. Add to the oat and protein mixture and combine until the dry powder is fully incorporated with the wet and it creates a sticky dough.
If you're adding any optional mix-ins like chopped nuts, dried cranberries, or mini chocolate chips, fold them into the dough.
Using a cookie dough scoop or spoon, scoop equal portions of the mixture and roll them into 10 bite-sized balls, approximately 32 grams each. If the mixture is too sticky, you can wet your hands slightly to make rolling easier. You want to roll them into tight balls to stick everything together.
Place the bliss balls on a plate or baking sheet lined with parchment paper.
Refrigerate the bliss balls for at least 30 minutes to allow them to firm up prior to adding the chocolate coating. You can also freeze them for 10-15 minutes to speed up the process.
Add the chocolate chips and coconut oil to a microwave safe dish and microwave in 30 second intervals until the chocolate has completely melted. Add each ball separately to the chocolate sauce, coat it evenly with the sauce and place it back on the baking sheet. Repeat with all 10 bliss balls. Sprinkle the tops with flakey sea salt and return the bliss balls to the fridge or freezer to harder and set.
Once chilled, the bliss balls are ready to enjoy! Store any leftovers in an airtight container in the refrigerator.

Notes

Nutritional info is always an estimate and will vary with substitutions.
Highly recommend using pulsed old fashioned oats as the recipe calls for. Using an alternative flour will result in a drier bliss ball.
The remaining chocolate sauce used to coat the bliss balls has been taken into account in the nutritional information.
Swap the peanut butter for preferred nut butter. Make into a creamy peanut butter texture mixed with water prior to adding to the balls.
If using a different protein powder and the texture is not dry / thick enough add either more protein powder or additional oats. This recipe has only been tested with the mentioned whey protein.
"ohsnapmacros Pumpkin Pie Bliss Balls" in MyFitnessPal and MacrosFirst

Nutrition