Gingerbread energy balls

These gingerbread energy balls quickly became my new favorite healthy holiday treat!

I created the recipe with a few things in mind:

• I wanted a healthy and delicious Christmas treat
• I wanted it to be fragrant and festive
• I wanted a delicious way to avoid blood sugar dips as during this busy season I often have to postpone my meals (which doesn’t go well with my hypoglycemia).

And, like most energy balls these gingerbread energy balls are a fantastic whole-food substitute for protein bars that more often than not are full of sugar and additives. 

This gingerbread energy balls recipe is easy and straightforward and comes together in 15 minutes!

• 135 grams (1+1/4 cup) walnuts
• 1 tbsp good quality vanilla extract (or 1 scraped vanilla pod if you are feeling extra fancy;)
• 50 grams (2/3 cup) dates
• ¼ tsp ground ginger 
• ½ tsp cinnamon
• 1 tbsp maple syrup or molasses
• 80 ml coffee*
• A small pinch of sea salt

1. Soak walnuts and dates in hot water for 5 minutes. Drain well and place in a food processor/ blender along with spices, vanilla, salt, and maple syrup. Blitz into a coarse paste. 
2. Add coffee and blitz again until combined: you can leave it slightly coarse for more texture or process until the paste becomes completely smooth.
3. Transfer to a shallow bowl/ plate and place in the fridge for 30 minutes, or until set. In a separate bowl, whisk 1 tbsp cocoa powder, 1 tbsp coconut sugar, and 1 tsp ground cinnamon and set aside until ready to use. 
4. Once the “dought” has chilled, scoop ~1 tbsp of it per ball and roll about 12 balls. Roll each ball into a cocoa-sugar mixture until fully covered and enjoy!
5. The balls will keep in the fridge for up to 5 days in an airtight container.

More delicious vegan and whole food desserts:

• Naturally sweetened vegan chocolate mousse
• Vegan pumpkin pie (gluten-free)
• Gluten-free chocolate-cashew tart
• Caramel-pecan ice cream (vegan & whole food)
• Crispy healthy breakfast cookies (Gluten Free)

Knowing that you use my recipes makes me so happy! If you end up making these gingerbread energy balls or any other recipes, please tag me @olesia.guts so I can see your creations!

Gingerbread energy balls

Serves: 2-3 Prep Time: 10 Minutes Cooking Time: 5 Minutes 5 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 5 voted )

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Ingredients

• 135 grams (1+1/4 cup) walnuts
• 1 tbsp good quality vanilla extract
• 50 grams (2/3 cup) dates
• ¼ tsp ground ginger 
• ½ tsp cinnamon
• 1 tbsp maple syrup or molasses
• 80 ml coffee*
• A small pinch of sea salt

+ 1 tbsp cocoa powder, 1 tbsp coconut sugar, and 1 tsp ground cinnamon

Instructions

1. Soak walnuts and dates in hot water for 5 minutes. Drain well and place in a food processor/ blender along with spices, vanilla, salt, and maple syrup. Blitz into a coarse paste. 
2. Add coffee and blitz again until combined: you can leave it slightly coarse for more texture or process until the paste becomes completely smooth.
3. Transfer to a shallow bowl/ plate and place in the fridge for 30 minutes, or until set. In a separate bowl, whisk 1 tbsp cocoa powder, 1 tbsp coconut sugar, and 1 tsp ground cinnamon and set aside until ready to use. 
4. Once the “dought” has chilled, scoop ~1 tbsp of it per ball and roll about 12 balls. Roll each ball into a cocoa-sugar mixture until fully covered and enjoy!
5. The balls will keep in the fridge for up to 5 days in an airtight container.

Notes

*I used regular drip coffee I normally drink, but if you like the stronger coffee flavor you can try using espresso