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Pumpkin Butterscotch Collagen Protein Bites

Prep Time30 mins
Total Time30 mins
Servings: 21


  • 1 cup oats
  • 1 cup almond flour
  • 3 scoops collagen protein powder
  • 1/2 tsp salt
  • 1 tbsp cinnamon
  • 1/2 tsp cloves
  • 1 pinch - 1 pinch nutmeg
  • 1/2 tsp - 1/2 tsp ginger
  • 3/4 cup - 3/4 cup medjool dates
  • 3 tbsp - 3 TBS coconut oil
  • 2 tbsp - 2 TBS almond butter
  • 3 tbsp - 3 TBS pumpkin purée
  • 1/4 cup - 1/4 cup butterscotch chips melted


  • Pulse oats in food processor until they reach a flour-like texture.
  • Add almond flour, protein powder, salt, and spices. Blend together.
  • If your dates are not at room temp, microwave them briefly. Then add them to the dry ingredients in the food processor and blend until dates have been chopped into fine pieces.
  • Add coconut oil, almond butter, and pumpkin. Blend until a dough forms.
  • Let the dough sit for 5 minutes so it becomes slightly less sticky.
  • Roll dough into tablespoon size balls and put in the freezer.
  • Carefully melt your butterscotch chips in the microwave, stirring frequently.
  • Retrieve bites from freezer, and pipe on melted butterscotch chips.
  • They are ready to eat! Store in fridge or freezer.


There are several ways that you can apply the melted butterscotch chips to your pumpkin bites. I folded parchment into a cone and piped it on, but you could also cut the corner off of a ziplock bag and do it that way. Alternatively, you could drizzle it on with a spoon. It's not quite as clean looking, but it gets the job done!