Gingerbread Energy Balls

Course: Dessert

Cuisine: American

Keyword: gingerbread energy balls

Prep Time: 15

Cook Time: 0

Total Time: 15

Servings:

Calories: 74kcal

Author: Megan Gilmore

When you're craving a holiday cookie, but you don't want to turn on your oven, try these gingerbread date balls. They have the classic flavor of a gingerbread cookie, but are 100% fruit sweetened! You can whip them up in about 15 minutes for a healthier treat that's gluten-free and dairy-free.

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Ingredients

1 cup Medjool dates , pitted (see notes)
1 cup almond flour or meal
2 tablespoons ground flax seed
1 tablespoon blackstrap molasses
1 teaspoon ground ginger
½ teaspoon ground cinnamon
⅛ teaspoon ground cloves
⅛ teaspoon fine sea salt

Instructions

In a large food processor fitted with an S-blade, add the pitted dates, almond flour, flax seed, molasses, ginger, cinnamon, cloves, and salt. Secure the lid and process for 30 to 60 seconds. As soon as the mixture looks evenly crumbly, and holds its shape when pressed between your fingers, it's ready to work with. Note: Do not over-process the mixture; it can become greasy!
Use a tablespoon or cookie scoop to scoop the dough, then roll it between your hands to form a ball. Place the ball on a plate lined with parchment paper, then repeat the process with the remaining mixture. You should get 16 to 18 balls from this batch.
Place the balls in the fridge to firm up, about 1 hour. Then transfer them to an airtight container with a lid, to help preserve their flavor. You can enjoy them straight from the fridge, or serve them at room temperature. They can be stored in the fridge for at least 2 weeks, if you don't eat them all before then.

Notes

Nutrition information is for 1 of 16 balls, though you might get more from this batch. This information is automatically calculated using an online ingredient database, so it's just an estimate and not a guarantee.

Food Processor Note: I use this 12-cup food processor (affiliate link) in my kitchen.

Medjool Date Note: Shop for soft and squishy dates that look plump, like they would be easy to split apart with your fingers to remove the pits. I find the best ones in the produce section of my grocery store. I think buying whole dates, rather than pre-pitted ones, usually are the softest. It's easy to remove the pits right before you make these!

Almond Flour/Meal Note: I tested this recipe with both blanched almond flour and almond meal. I couldn't tell a difference between the two versions, so use whichever you keep on hand. If you would rather use a different nut, like walnuts or pecans, just grind them briefly first, before adding the dates and spices.

Nutrition