Chocolate Gingerbread Bliss Balls
Dec 03, 2018 • Updated Jan 07, 2025
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A must-make gingerbread recipe to try this holiday season! This festive chocolate gingerbread balls recipe (or as I like to call them snowballs) is super easy to modify and great to snack on during the Christmas season. These delicious treats are really all about simplicity and make a great last minute gift for a holiday party gift exchange. Let’s dive in!
Table of Contents
Why You’ll Love Gingerbread Balls
I absolutely love making bliss balls! And I’ve experimented with so many variations – pecan pie bliss balls, no bake matcha bliss balls, vegan carrot cake bliss balls, and chocolate chip bliss balls, just to name a few. This no bake recipe typically combines nuts, dried fruit (like dates, raisins, or figs), and a few extra ingredients to create unique and fun flavors. If you’re avoiding nuts, you can easily swap in oats or seeds instead to keep them just as yummy.
These energy balls are full of that gingerbread flavor I love and are the perfect holiday treat, especially if you’ve got a sweet tooth. They’re amazing for pre or post-workout, long hikes, or busy days when you need a quick boost. This recipe is super easy to master and incredibly versatile. Rolling them in coconut adds some holiday spirit, and if you’re feeling fancy, garnishing with gingerbread people is an optional (but highly recommended) way to make them extra special!
Ingredient Notes
- Raw almonds or any mix of nuts/seeds you prefer: These provide the perfect base, adding texture and healthy fats. Swap with oats for a nut-free version.
- Medjool dates: Dates add a natural sweetness and stickiness making these the glue that holds everything together. Dried figs, raisins, prunes, or even maple syrup can work as a substitute if you don’t like dates.
- Raw cacao powder: Adds chocolatey richness to balance the spice. Carob powder could work if cacao isn’t your thing.
- Gingerbread spices: Play with pumpkin spice or your favourite seasonal blend for a twist.
- Vanilla extract: A sprinkle of vanilla bean powder or almond extract works, too.
- Pinch of salt: Skip if you’re using salted nut butter.
Optional
- Cashew butter or nut butter of choice: A creamy addition for richness. Swap with tahini or coconut butter if you want!
- A teaspoon of warm water: Helps bind everything together if needed. A splash of plant milk works, too.
- Coconut shreds: Perfect for rolling, giving these bliss balls a delicate, snowy finish – try crushed nuts or sesame seeds if you’re out of coconut or just don’t like it!
See the full recipe card below for exact ingredient amounts and instructions.
How to Make This Easy Recipe
Step 1: In a food processor, pulse almonds or nuts of choice until broken down, but not too finely. This step simply helps break down the nuts more easily. Add your remaining ingredients to your food processor and pulse until a sticky dough forms. If you prefer, transfer the mixture to a large bowl to mix in any additional nuts, oats, or spices by hand for better control over the texture. If the mixture is too wet, add more nuts or oats. If it’s too dry, a teaspoon of warm water or nut butter will help.
Step 2: Roll cookie mixture into small, 1-inch balls and place them on a cookie sheet lined with parchment paper. Coat with coconut shreds if you’d like, then let them set before enjoying!
Secrets to Success
- For best results, make sure your dates are soft and juicy to help bind the mixture effectively. If dates are dry, soaking them in warm water for 10 minutes can make them easier to pit.
- You can make your own gingerbread spice by adding roughly ½ teaspoon cinnamon, ¼ teaspoon ginger, a pinch of cloves, nutmeg, and allspice. (I recommend approx ⅛ tsp each).
- Other nuts I recommend for this recipe are cashews, pecans, and walnuts.
Serving Tips
- Arrange your bliss balls on a prepared baking sheet lined with parchment paper to set before transferring them to a serving platter. This ensures they keep their shape and makes cleanup easier.
- Put your bliss balls on a platter with a sprinkle of extra coconut shreds or even some fine crumbs from crushed gingerbread cookies. Pair with ginger tea or a matcha latte for the perfect snack.
- Pop a few into a reusable container for a quick energy boost during busy days.
- Pack these sweet treats in a cute jar or box, tie with a ribbon, and share as a homemade holiday gift for friends, family, or teachers.
- Serve on a dessert platter alongside almond butter gingerbread cookies, vegan matcha crinkle cookies, or hot chocolate cookies for an upcoming Christmas party.
Storage Tips
If you’ll be eating these bliss balls within a couple of days, they can be stored in an airtight container at room temperature. For longer storage, store in an airtight container in the fridge for up to 5 days or freeze in a freezer bag for up to a month.
Recipe FAQs
It depends on the size you roll them, but usually around 8-10 bite-sized balls. Perfect for sharing or keeping all to yourself!
More Easy Desserts
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Gingerbread Bliss Balls
Ingredients
- 1 cup raw almonds or any mix of nuts/seeds you prefer*
- 15 soft medjool dates pitted
- 1 1/2 teaspoons raw cacao powder
- 1 teaspoon gingerbread spices*
- 1/2 tsp vanilla extract
- pinch of salt
- optional
- cashew butter or nut butter of choice
- a teaspoon of warm water
- coconut shreds
Instructions
- In a food processor, pulse almonds or nuts of choice until broken down, but not too finely. This will just help break down the nuts a little more easily.
- Add your remaining ingredients and pulse until a sticky dough forms. If the mixture is too wet, add additional nuts, or oats. If the mixture is too dry, add a teaspoon of warm water or nut butter to help the mixture along. Here you can add additional spices if you like it more flavourful as well!
- Roll mixture into small balls and coat with coconut shreds if you’d like.
- Store in an airtight container in the fridge for up to 5 days.
Notes
- For best results, make sure your dates are soft and juicy to help bind the mixture effectively. If dates are dry, soaking them in warm water for 10 minutes can make them easier to pit.
- You can make your own gingerbread spice by adding roughly ½ teaspoon cinnamon, ¼ teaspoon ginger, a pinch of cloves, nutmeg, and allspice. (I recommend approx ⅛ tsp each).
- Other nuts I recommend for this recipe are cashews, pecans, and walnuts.
Nutrition information is automatically calculated, so should only be used as an approximation.
