Pumpkin Chocolate Chip Perfect Bar Balls
You may have stumbled across Perfect Bars at the grocery store. I know I have! Since realizing I thrive off of avoiding lactose and these beloved bars have milk, I set out to make my own version from home! Using collagen peptides primarily for protein and ground flax seeds for fiber, these became bites of a tasty fall treat and grab n’ go meal or snack, all rolled into one. Unlike most no-bake recipes, these are ready as soon as you ball them up, and require no extra time chilling in your freezer/fridge. Ready in minutes as prep for all the rushes out the door you may experience in the morning, or for a cozy morning in along with a cup of coffee or an iced matcha, yes please!
Directions:
In a medium-sized bowl, mix the pumpkin, cashew butter, and syrup until everything is well-incorporated.
Gradually stir in the collagen. Do the same with the coconut flour next, mixing in about 1/4 cup at a time.
Stir in the ground flax seeds and pumpkin pie spice well.
Fold in the chocolate chips, and add more if you’d like (there’s always room for more)!
Dampen your hands to prevent sticking, then roll the batter into balls, sized however you choose. As you go, feel free to transfer these to a tray (lined with parchment paper), or directly into an airtight container.
Enjoy right away! Store leftovers, if any, in an airtight container in the fridge for up to 10 days.
Notes:
When choosing how much syrup to add, it really depends on your preferred level of sweetness. I used 2 tbsp and loved that level (because it was very minimal), but my dad said he wished they were about twice as sweet. Go with your gut and if you misjudge it, you can always just roll the balls in extra chocolate chips to sweeten things up!
