Description
A festive, chocolate gingerbread bliss ball recipe. Easy to whip up in 10 minutes or less and a perfect recipe for last-minute holiday cookie swaps. A healthy, delicious, whole food vegan and gluten free treat!
Ingredients
Scale
- 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
*you can make your own gingerbread spice by adding roughly 1/2 teaspoon cinnamon, 1/4 tsp ginger plus a pinch of cloves, nutmeg and allspice (I recommend approx 1/8 tsp each).
*other nuts I recommend are cashews, pecans and walnuts in particular.
- Prep Time: 5
- Cook Time: 5
- Category: dessert
- Method: blending
Keywords: healthy dessert, gingerbread, gingerbread bliss balls, bliss balls, energy balls, gluten free, vegan, refined sugar free