French Vanilla Pumpkin Balls with Macadamia Coconut Dusting


Just like everyone, I love a good pumpkin treat as the fall rolls around.  Instead of refined flours, sugary syrups and unidentifiable ingredients that are so unrecognizable they seem more like science than food, these pumpkin balls are made with all real food you likely have in your pantry.  I love that these tasty little balls include good fats, fiber, and collagen peptides – a source of protein that not only keeps your energy levels stable throughout the day but also benefits your skin, hair and nails along with your immune system. 

Considering that collagen makes up 30% of the proteins in our body, it’s an important protein to include in teas, soups, sauces or even delicious snack or dessert balls such as these!  Whip these up in less than 10 minutes, make a double batch and freeze them so you can easily defrost them throughout the fall.  This way, when you get a hankering for a pumpkin treat, you can choose real food ingredients and avoid the alluring (but empty) trap of store-bought varieties. Enjoy!


Makes 14 servings

  • 1/4 cup coconut flour
  • pinch Himalayan sea salt
  • 1/4 cup ground flaxseeds
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon Ceylon cinnamon
  • 1 teaspoon ground turmeric
  • 2 servings collagen peptides
  • 1/2 cup real pumpkin puree
  • 3 tablespoons almond butter
  • 1 tablespoon French Vanilla Coffee Creamer
  • 1 teaspoon real maple extract (optional)
  • 2 tablespoons mini dark chocolate chips
  • 2 tablespoons dried coconut flakes (for rolling)
  • 2 tablespoons macadamia nuts (for rolling)


    1. Prepare a cookie sheet with parchment paper and set aside. Combine dry ingredients in a medium-sized bowl and stir to combine.
    2. Place pumpkin, almond butter, creamer, and maple extract in the bowl of a food processor. Pulse until combined. Slowly add in dry ingredients and pulse again until combined.
    3. Remove mixture and return to the mixing bowl. Take a tablespoon of the pumpkin mixture and form it into a ball. Place on a baking sheet. Repeat until all balls are formed.  Set aside.
    4. Place coconut and macadamia nuts in the bowl of the food processor and blend until they form small crumbles. Do not over blend or you will get macadamia nut butter! Place crumbles in the mixing bowl.
    5. Take 4 – 5 balls at a time and place them in the mixing bowl. Gently shake the bowl so all sides of balls are evenly coated.  Repeat with remaining balls.
    6. Place baking sheet in refrigerator and chill for 20 – 30 minutes.Store in a glass container in the refrigerator for up to 5 days.

      Nutrition Facts: (serving size: 1 ball) Fat: 5 g Protein: 2 g Fiber: 3 g Carb: 4 g Net Carb: 1 g


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