Gingerbread Energy Balls with Chocolate

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A seasonal energy ball recipe with the ultimate festive combo, these chocolate chip gingerbread energy balls, will please your taste buds and provide you with plenty of energy!


  • 1 cup raw cashews
  • 1 cup medjool dates, pitted*
  • 1 tbsp blackstrap molasses
  • 1 1/2 tsp dried ginger
  • 1/4 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp sea salt
  • 3 tbsp chocolate chips [mini chocolate chips are ideal]


  1. Add cashews and dates to a food processor or very high-powered blender and process on high.
  2. Once broken up into pea-sized bits, add in molasses and spices but not the chocolate chips.
  3. Process until everything is completely broken up and holds together when formed into a ball. This should take around 3-5 minutes.
  4. Stir in chocolate chips (do not process them in).**
  5. Roll into 15 small balls and place on a plate or in a container in the freezer for 15 minutes.
  6. Remove from freezer and store in the fridge for several weeks.

*Make sure they are sticky. If not, soak in hot water for 20 minutes before using.
**If you prefer to drizzle with chocolate rather than stir it in, melt chocolate in microwave for 30 seconds and then add to a small-tip piping bag or ziploc bag with a small hole cut in the corner. Drizzle over each ball and then place back into freezer for another 5 minutes to harden.

Keywords: gingerbread energy balls, energy balls, gingerbread balls, chocolate gingerbread energy balls


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