Salted Caramel Pumpkin Spice Collagen Balls (AIP/Paleo)

It’s that time of year again, when everyone goes crazy over pumpkin! You didn’t think I’d let fall go by without getting in on the pumpkin craze, did you?
I’m a huge fan of autumn. Crisp cool air, colourful leaves, a warm tea and a pumpkin treat in hand, what’s not to love?
If you’ve been following me for awhile you know I’m also a huge fan of treat recipes that are simultaneously healing like these Salted Caramel Pumpkin Spice Collagen Balls! 

Why I Love This Recipe

  • Easy to make – throw ingredients in a blender, blend and roll into balls. No baking required!
  • Includes healthy fat from the coconut oil, protein from the collagen, and resistant starch from the tigernut flour. All ingredients that will prevent blood sugar spikes! Note my fave collagen is from Further Food, if you’d like to try it make sure to use coupon code AIP10 for 10% off! 
  • No coconut fibre. Coconut is a great substitute but it can also cause digestive upset in some sensitive folks. I know for myself I can only handle so much coconut fiber. So I’m loving that the only coconut product this recipe contains is coconut oil, which is usually well tolerated even in those who don’t tolerate the fiber. 
  • Great for kids: These are great as school snacks since they are completely nut free. Note: my kids preferred them without the flaked sea salt.
  • On the go snack: Make ahead, store in fridge and grab when you need a quick snack!
Salted Caramel Pumpkin Spice Collagen Balls (AIP/Paleo)

Yield: 12 balls

Salted Caramel Pumpkin Spice Collagen Balls (AIP/Paleo)



  1. Place all ingredients in blender or food processor. I used the vitamix.
  2. Process until texture is sandy.
  3. Scoop by the tablespoon and form into balls. *If its too sticky to handle, pace in fridge for 20-30 minutes.
  4. Place balls on a parchment lined dish.
  5. Place flaked sea salt on top of balls.
  6. Refrigerate until firm. Approx 45-60 minutes.
  7. Enjoy!
  8. Store in refrigerator in glass container.

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    • Rebecca says:

      Thanks Gretchen! While developing the recipe, I first left the mace out, but it was just missing something. I heart the flavour as well 🙂

    • Rebecca says:

      I’ve only made the recipe with tigernut flour. However, I’m thinking coconut flour or banana flour may be a good substitute. You may have to adjust the amount slightly or add a bit more oil. Let me know how it turns out if you try!

    • Rebecca says:

      Hi Carrie,

      I have only tried tigernut flour in this recipe. I don’t think cassava would be a great substitute though. I would try coconut flour or banana flour instead.

  1. megan says:

    these were DISGUSTING. They had a STRONG strong strong gelatin flavor, i used great laKES RED CAN… THEY r super dry and i just cant get over the gelatin flavor.. What a disappointment.

    • Rebecca says:

      You can omit the pumpkin, if you find it too dry, I would add a bit more coconut oil. As for changing the spices, totally up to you 🙂

  2. lena says:

    Thanks, this is wonderful!!! Here are my substitutions of what I already had at home: roasted butternut squash, coconut flour, deglet noor dates, a little honey, some raw cocoa powder and vanilla — amazing flavor!
    Unfortunately, my Ninja seems to have croaked in the middle of mixing this (( I finished with a simple hand-held mixer.

  3. Amy says:

    Sooooo delicious! Thank you for this recipe Rebecca! Your website and recipes are a boon as I navigate life with autoimmune conditions (including LS). I haven’t commented til now, and it’s well past time that I let you know how much I appreciate what you’re doing.

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