Pumpkin protein balls

A no-bake, seasonal snack built for parents who need something quick to grab too. Add ½ c cashew butter (or any nut or seed butter), ¼ c pumpkin puree, 3 tbsp maple syrup, 1½ c almond or oat flour, 2 scoops unflavored collagen or protein powder (or an extra ¼ c almond flour if skipping), and 1 tsp pumpkin pie spice to a bowl and mix until fully combined. Scoop the mixture with a medium cookie scoop onto a plate and transfer it to the freezer for at least 20 minutes, or until it firms up. Roll the scoops into balls by hand, then drizzle with melted white chocolate if desired. Enjoy right away, or store in the fridge for up to a week or the freezer for up to three months.