Gingerbread Spice Energy Balls

Gingerbread Spice Energy Balls

No-bake bites with molasses warmth, ground ginger, and a soft, chewy bite.

Total 45 min Makes 20 balls Calories 95/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Dairy free, Halal, Kosher

Allergens

Tree nuts

These energy balls pack the cozy spices of gingerbread into a no-bake snack built from oats, dates, and almond butter. A touch of molasses and blackstrap-sweet flavor rounds out the ginger, cinnamon, and clove for a treat that works for lunchboxes, holiday snacking, or a quick pre-workout bite.

Ingredients

  • 1 1/2 cups old-fashioned rolled oats
  • 1 cup pitted dates, packed
  • 1/2 cup almond butter
  • 2 tablespoons molasses
  • 1 tablespoon honey
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon fine sea salt
  • 1/3 cup almond meal
  • 2 tablespoons mini chocolate chips (optional)
  • 1/4 cup turbinado sugar, for rolling (optional)

Method

  1. Place the pitted dates in a food processor and pulse until finely chopped and starting to form a paste, about 30 seconds.

  2. Add the oats, almond butter, molasses, honey, ginger, cinnamon, cloves, nutmeg, and salt to the processor. Process until the mixture comes together into a sticky, uniform dough, scraping down the sides as needed, about 1 minute.

  3. Add the almond meal and pulse a few times to incorporate; the dough should hold together when pressed but not feel wet.

  4. Transfer the dough to a bowl and fold in the mini chocolate chips, if using.

  5. Chill the dough in the refrigerator for 15 minutes to firm up and make rolling easier.

  6. Scoop out tablespoon-sized portions and roll between your palms into 1-inch balls.

  7. Roll each ball in turbinado sugar, if desired, for a lightly crunchy coating.

  8. Store the energy balls in an airtight container in the refrigerator for up to 1 week, or freeze for up to 3 months.

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    Gingerbread Spice Energy Balls

    These energy balls pack the cozy spices of gingerbread into a no-bake snack built from oats, dates, and almond butter. A touch of molasses and blackstrap-sweet flavor rounds out the ginger, cinnamon, and clove for a treat that works for lunchboxes, holiday snacking, or a quick pre-workout bite.

    45 min 20 balls 95 cal

    Ingredients

    • 1 1/2 cups old-fashioned rolled oats
    • 1 cup pitted dates, packed
    • 1/2 cup almond butter
    • 2 tablespoons molasses
    • 1 tablespoon honey
    • 1 1/2 teaspoons ground ginger
    • 1 teaspoon ground cinnamon
    • 1/4 teaspoon ground cloves
    • 1/4 teaspoon ground nutmeg
    • 1/4 teaspoon fine sea salt
    • 1/3 cup almond meal
    • 2 tablespoons mini chocolate chips (optional)
    • 1/4 cup turbinado sugar, for rolling (optional)

    Method

    1. 1

      Place the pitted dates in a food processor and pulse until finely chopped and starting to form a paste, about 30 seconds.

    2. 2

      Add the oats, almond butter, molasses, honey, ginger, cinnamon, cloves, nutmeg, and salt to the processor. Process until the mixture comes together into a sticky, uniform dough, scraping down the sides as needed, about 1 minute.

    3. 3

      Add the almond meal and pulse a few times to incorporate; the dough should hold together when pressed but not feel wet.

    4. 4

      Transfer the dough to a bowl and fold in the mini chocolate chips, if using.

    5. 5

      Chill the dough in the refrigerator for 15 minutes to firm up and make rolling easier.

    6. 6

      Scoop out tablespoon-sized portions and roll between your palms into 1-inch balls.

    7. 7

      Roll each ball in turbinado sugar, if desired, for a lightly crunchy coating.

    8. 8

      Store the energy balls in an airtight container in the refrigerator for up to 1 week, or freeze for up to 3 months.