Gingerbread Energy Balls with Chocolate
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!
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 15 balls 1x
- Category: Snack
- Method: Raw
- Diet: Vegan
Ingredients
Scale
- 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]
Instructions
- Add cashews and dates to a food processor or very high-powered blender and process on high.
- Once broken up into pea-sized bits, add in molasses and spices but not the chocolate chips.
- Process until everything is completely broken up and holds together when formed into a ball. This should take around 3-5 minutes.
- Stir in chocolate chips (do not process them in).**
- Roll into 15 small balls and place on a plate or in a container in the freezer for 15 minutes.
- 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.