Skip to content

Pumpkin­protein Powder Application

Pumpkin seed protein balls with peanut butter core


80 g pumpkin seed protein
10 g almond flour, de-oiled
50 g coconut flour
approx. 50 – 80 ml water or low-fat coconut milk (e.g. from Alpro)
2 eggs (alternatively: 2 chia eggs, i.e. 1 tbsp chia seeds + 4 tbsp water + 15 minutes swelling time)
Sweetener of your choice
1 tbsp baking powder
Peanut butter in quantity as needed


3-5 tbsp cocoa powder, unsweetened and de-oiled
2-3 tbsp coconut oil
Chopped hazelnuts in quantity as desired
Sweeteners as required (Xucker light, stevia, honey, agave syrup …)
Optional add-on: desiccated coconut


  1. Preheat the oven to 180 ° C.
  2. Mix all the ingredients for the balls and knead them with your hands.
  3. Take some dough in your hand, form a small “bowl” and add about 1/2 teaspoon of peanut butter, ideally rolled into a ball.
  4. Now place the pumpkin batter around the peanut butter core, alternatively take a little more batter and “cover” the ball.
  5. In the end, the combination of pumpkin protein batter and peanut butter kernel should be a ball – the size you want.
  6. Place these either in small muffin tins or on a baking sheet lined with baking paper.
  7. Bake for about 10-15 minutes.
  8. Mix the optional couverture in the meantime: To do this, heat the coconut oil in a saucepan over medium heat or in the microwave until it melts, then mix with cocoa powder, hazelnuts and sweetener.
  9. Take the balls out of the oven, let them cool and cover with the topping.Place in the freezer for about 10 minutes and then enjoy … but please not all at once
Peanut butter heart balls: Recipe with pumpkin seed protein powder
Green plant leaves

If there are further questions and/or comments just contact us using the buttons below!

The logo of Anoxymer International
© Copyright by Anoxymer International GmbH