Pumpkin Protein Balls – October 2017

Market Common Recipe Corner 10.17

Our recipe corner is brought to you by the Insider Design Team Trio – Megan, Casey and Melissa. Each month, we’ll feature our favorite recipe of the hour, the one that moves us to tears of delight and gastronomic ecstacy every time we make it. It’s the behind-the-scenes peek on what goes on inside our kitchen… Just for you.

This month’s recipe celebrates the flavors of fall in the form of a nourishing snack. Megan’s Pumpkin Protein Balls will have your taste buds singing and your energy levels soaring when you need that quick pick-me-up at the office, or are enjoying an outing to the beach and need a bite. Why not pack one in your bag as you explore some of the Market Common’s newly forged bike paths?


  • 9 pitted dates
  • ½ cup unsweetened applesauce
  • ½ cup pumpking puree (canned pumpkin)
  • ¼ cup coconut milk
  • ½ tsp vanilla extract
  • ½ cup coconut flour
  • ¼-½ cup vanilla protein powder
  • 1 tsp pumpkin spice
  • ½ tsp cinnamon
  • 2 tbsp dairy-free or regular chocolate chips


To make the balls, place dates, applesauce, pumpkin, coconut milk, and vanilla in a blender. Blend until pureed.

Add coconut flour, vanilla protein powder, pumpkin pie spice, and cinnamon. Blend until a ball of dough forms. If it’s too wet, add a bit more coconut flour. If it’s too dry, add a bit more coconut milk.

Stir in chocolate chips by hand, then roll the dough into 12-15 balls and pat into an oblong shape.

Place them on a cookie sheet in the freezer until firm, and store in the refrigerator or freezer.

To see some of our other recipes, click here!

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