Salted Caramel Pumpkin Spice Collagen Balls

These salted caramel “truffle” balls, adapted from Lichen Paleo, are a deliciously (and nutritiously) indulgent way to satisfy a sweet tooth.

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Salted Caramel Pumpkin Spice Collagen Balls

Makes 20-22 balls

4 medjool dates, pits removed

1 cup almond flour

1 cup collagen peptides

1/4 cup coconut oil

1/4 cup pumpkin puree

2 teaspoons cinnamon

1 teaspoon ginger

1 teaspoon pumpkin pie spice

Sea salt flakes

Place all ingredients in blender or food processor. Process until texture is sandy and ingredients are well combined. Scoop by tablespoon and form into balls. If mixture is too sticky to handle, place in fridge for 20-30 minutes.

Place truffles on a parchment lined dish and top with sea salt flakes. Refrigerate until firm, approximately 45-60 minutes.

Each ball: 90 calories, 6 grams fat, 2.5 grams saturated fat, 135 mg sodium, 5 grams carbohydrate, 1 gram fiber, 4 grams sugar, 6 grams protein.