Gingerbread Bliss Balls
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!
Servings: 8 -10 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.