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GINGERBREAD COOKIE BALLS

Once holiday time hits, it’s all about the gingerbread!

My Instagram-turned-real-life friend Teri (@terianncarty) and I had a blast collaborating to bring you some tasty treats that will satisfy your sweet tooth the healthy way!

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These easy no-bake vegan bliss balls are free of gluten and refined sugar but absolutely packed with fiber, healthy fats and protein. They get that wonderful gingerbread flavour from a mixture of spices and blackstrap molasses. Call me crazy, but easy, nutritious and delicious sounds like a good plan, especially for the holidays! And don’t Teri’s amazing pics just make you drool?!?

Ingredients for 12-15 balls:

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  • 1 cup raw unsalted walnuts

  • 1 1/2 cups gluten-free rolled oats

  • 2 Tbsp chia seeds

  • 2 Tbsp gluten-free flaxseed meal

  • 1 cup pitted Medjool dates (about 10-12; if hard, pre-soak in hot water for 10 minutes to soften, then drain before adding)

  • 1 to 2 Tbsp walnut butter (or nut butter of choice)

  • 1 to 2 Tbsp MCT oil or melted coconut oil

  • 1 Tbsp blackstrap molasses

  • 2 tsp ground ginger

  • 1 tsp ground cinnamon

  • 1/4 tsp allspice

  • 1/4 tsp ground nutmeg

  • pinch each of cloves and sea salt

Directions:

  1. Preheat oven to 350F. Spread walnuts in a single layer on a baking sheet and roast for 5 to 10 minutes, tossing occasionally to ensure even cooking. Cool.

  2. Put all of the ingredients into food processor container and blend until a uniform paste is created, scraping the sides and bottom with a rubber spatula as needed.

  3. Scrape mixture into a bowl and use your hands to roll into balls.

Enjoy as-is or store in an airtight container in the fridge for a week, or the freezer for up to 2 months.

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