Makes 1 ½ – 2 dozen
1/3 cup unsweetened canned pumpkin puree
1 teaspoon cinnamon
1 scoop Love and Peas® protein powder
1/3 cup almond butter
2 Tablespoons coconut flour
- Place the pumpkin, cinnamon, protein powder, almond butter and coconut flour in a food processor and process until a soft, moldable dough is formed. You may need to scrape down the sides in between processing.
- Pinch off a small amount of dough and roll between your hands to make large gumball size balls.
- Place a few of them in a sandwich baggie and shake to coat with your favorite coating:
Finely chopped nuts or pumpkin seeds
- Store in the refrigerator or freezer.
About the Author:
Robin Cook Graduate of the Institute of Integrative Nutrition, Robin is a holistic health coach. She is also a certified IN.FORM coach and Certified Herbalist using Nature’s Sunshine products. Currently, she is publishing a healthy lifestyle cookbook, Cook 2 Flourish, which is to be released in December 2015. You can learn more about Robin and NSP products on her website www.n2flourish.mynsp.com . You can also find her on Facebook and Pinterest. If you are interested in guest blogging for NSP, please contact us at firstname.lastname@example.org with “NSP Blog” in the subject line.