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No bake gingerbread energy balls are the perfect power snack (or gift for your favorite fitness buff). They’re vegan, gluten-free & oil-free.
Energy balls are a go-to snack, for me and my family. They are so simple to whip up, and ideal for grab and go eating, complementing a meal (e.g., a touch of sweet goodness to round out a savory nosh), and powering workouts of all kinds. It is so much fun to create new flavor combinations, including my new favorite for the holidays: gingerbread energy balls!
Goodness Gracious Great Balls of Energy
Sorry, I could not help myself with that heading :). If you are new to the world of energy balls, it is good to know that they go by many other monikers, including bliss balls, protein balls, power balls, vegan truffles, energy bites and more.
Flavor options for energy balls are almost endless, and easy. Change the nut butter or seed butter, swap in your favorite fruit in place of dates, add chocolate (chocolate chips, taco nibs or cocoa powder), add spices and flavorings–you can become an energy ball artist with your unique flavor combinations!
Sometimes, however, some outside inspiration and guidelines are in order, which is why I decided to craft gingerbread-themed energy balls. I am crazy for ginger in general, and gingerbread in particular. If you share my affection for all things ginger, then these gingerbread energy balls are exactly what you need to make.
Recipe Benefits
- Vegan (egg-free, dairy-free)
- No-bake
- Gluten-free
- Oil-free
- Quick and easy to prepare
- Variable (use what you have on hand to create your own one-of-a-kind gingerbread energy ball)
Ingredients
The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.
- pitted dates
- smooth almond butter (see notes for options)
- ground ginger
- ground cinnamon
- ground cloves
- rolled oats, certified gluten-free, as needed
- unsweetened flake coconut
- flaxseed meal (see notes for options)
Step by Step Instructions
Note that the complete directions are also in the recipe card below.
- lace the dates in a small bowl. Cover with enough boiling water to cover the dates. Let soak for 5 minutes. Drain, reserving about 1/4 cup (60 mL) of the soaking water.
- Place the drained dates, almond butter, ginger, cinnamon, cloves, and 1 tablespoon of the reserved soaking water in a food processor. Pulse, stopping occasionally to scrape down sides of processor, until smooth.
- Add the oats, coconut and flaxseed meal to the processor bowl. Pulse, using on/off pulses, until the contents form into a dough. If the mixture seems too dry, add a few more drops of the reserved soaking water.
- Divide the dough into 15 equal portions. Roll each portion into a ball.
- Place the balls in an airtight container and refrigerate for at least 1 hour until set.
FAQ
- How should I store the gingerbread energy balls? Store the balls in an airtight container at cool room temperature for 2 days or in the refrigerator for up to 2 weeks.
- What is a good substitute for flaxseed meal? Use an equal amount of chia seeds, hemp hearts, or an extra tablespoon of oats.
- What is a good substitute for almond butter? Use an equal amount of the nut butter or seed butter you prefer. For example, peanut butter, cashew butter, sunflower seed butter or tahini.
Related Recipes
Gingerbread Energy Balls (V, GF, Oil-free)
Ingredients
- 1 cup pitted dates
- 3 tablespoons smooth almond butter
- 1.5 teaspoons ground ginger
- 1/2 teaspoon ground cinnamon
- pinch of ground cloves
- 1 cup rolled oats, certified gluten-free, as needed
- 3 tablespoons unsweetened flake coconut, (or more rolled oats)
- 1 tablespoon flaxseed meal, see notes for options
Instructions
- Place the dates in a small bowl. Cover with enough boiling water to cover the dates. Let soak for 5 minutes. Drain, reserving about 1/4 cup (60 mL) of the soaking water.
- Place the drained dates, almond butter, ginger, cinnamon, cloves, and 1 tablespoon of the reserved soaking water in a food processor. Pulse, stopping occasionally to scrape down sides of processor, until smooth.
- Add the oats, coconut and flaxseed meal to the processor bowl. Pulse, using on/off pulses, until the contents form into a dough. If the mixture seems too dry, add a few more drops of the reserved soaking water.
- Divide the dough into 15 equal portions. Roll each portion into a ball.
- Place the balls in an airtight container and refrigerate for at least 1 hour until set.
These are FANTASTIC!!!! Love the hit of gingerbread for a fitness snack!