Ingredients (makes 12 balls - I made 21 balls 🤷🏼‍♂️)

-½ cup (120g) sourdough discard

-½ cup (120g) pumpkin puree

-¾ cup (90g) almond flour

-2 servings Levels vanilla whey protein 

-¼ cup (65g) almond butter

-2 tablespoons pure maple syrup

-¼ cup (30g) shelled pistachios, blended

-1 teaspoon pumpkin pie spice

-1 tablespoon chia seeds

-¼ teaspoon sea salt

-1 teaspoon vanilla extract 

-Lily’s dark chocolate chips

Instructions

1. Preheat oven: Preheat to 350°F. Line a baking sheet with parchment paper.

2. Mix wet ingredients: In a medium bowl, combine sourdough discard, pumpkin puree, pistachio butter, and maple syrup. Stir until smooth. 

3. Add dry ingredients: Mix in almond flour, protein powder, pumpkin pie spice, chia seeds, and salt. Fold in chopped pistachios and chocolate chips. The dough should be thick and slightly tacky but not sticky. If too wet, add 1 tablespoon more almond flour; if too dry, add 1 teaspoon water.

4. Shape balls: Scoop 1-tablespoon portions and roll into balls with your hands. Place on the baking sheet, spacing 1 inch apart. Gently press each ball to flatten slightly for even baking.

5. Bake: Bake for 12-15 minutes, until lightly golden and firm to the touch. Cool on the baking sheet for 5 minutes, then transfer to a rack to cool completely.

6. Store: Store in an airtight container in the fridge for up to 5 days or freeze for up to 2 months.

Approx. Macros per ball (For 12):

•  Calories: 125

•  Protein: 8g

•  Carbs: 9g

-Fat: 8g