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    Home » Vegan Recipes

    Gingerbread Energy Balls

    Lindsay Moe

    6959 shares
    gingerbread energy balls

    These Gingerbread Energy Balls are a healthy, vegan, gluten-free protein ball recipe that’s going to satisfy your sweets cravings this holiday season!

    a pile of gingerbread energy balls on a silver platter with white parchment paper, cinnamon sticks, twinkle lights, and a bowl of almond butter
    Jump to Recipe

    I throw around a lot of foodie hype words.

    Best. Delicious. Amazing. BUT. These energy balls deserve a new level of description.

    I love most protein balls (energy balls? Is this like the soda/pop debate?). Goodies like nut butters, dates, and more get processed together into one easy to eat bite.

    In this case we’re making energy balls that taste just like gingerbread cookie dough. Warm spices like ginger, cinnamon, and nutmeg make these feel just like Christmas!

    gingerbread energy balls on a blue plate

    What I’m loving about ginger spiced treats right now is that they don’t have to be super sweet to taste like dessert. We’re sweetening our healthy protein balls with a bit of maple syrup and just a few dates, which keep them soft and vegan!

    I also love that this recipe is gluten-free because we’re using almond flour and gluten-free oat flour. I like to add an extra dusting of almond flour to the finished balls for texture and to keep them from sticking to each other.

    I like using raw cashews for protein balls and granola bars because roasted salted cashews are too salty. If you can’t find them at your local grocery store, grab some here (<— affiliate link).

    gingerbread energy balls on white parchment paper with a bowl of almond butter

    I also insist you use natural nut butter and pure maple syrup in this recipe. Any highly processed swaps will yield an unpredictable (and probably undesirable) result.

    These are seriously so satisfying, sweet, and just a bit spicy. I ate a couple for breakfast one day, one as a late night snack, and definitely enjoyed them as dessert on several occasions. These are going to be a staple in my house every holiday season from now on!

    a pile of gingerbread energy balls on white parchment paper on a silver platter

    How do you make energy balls?

    • Process the cashews until they are fine crumbs
    • Add the dates and process until crumbly
    • Add the remaining ingredients and process until everything is incorporated
    • Use your hands to roll the dough into balls
    • Sprinkle with additional almond flour if desired

    How long can you keep energy balls?

    Store your gingerbread energy balls in an airtight container in the refrigerator for up to one week.

    Can I freeze energy bites?

    Yes. You can freeze the energy balls on a baking sheet until solid, then transfer to an airtight container in the freezer for up to three months. Let sit at room temperature for a few minutes before eating.

    Are energy bites good for you?

    Energy balls are a healthy snack to keep on hand. They’re full of protein from the almond flour, almond butter, and cashews. They’re also naturally sweetened with dates and maple syrup, no processed sugar here!

    gingerbread energy balls with one that has a bite taken out of it

    Tips for customizing your gingerbread energy balls:

    • Swap the maple syrup for honey (not vegan)
    • If you’re not gluten-free, feel free to use regular oat flour
    • Make your own almond flour or oat flour by running almond or oats through your food processor until finely ground and powdery
    • Use the finished dough in place of the raw cookie dough in my chocolate chip cookie dough thumbprint cookies
    • Dip the rolled balls in melted chocolate for more of a gingerbread cookie dough truffle
    • Swap a few spices to make cardamom rose energy balls

    If you’re craving some real deal ginger sweet treats, you need to try my giant ginger cookies and my gingerbread cookie dough ice cream!

    If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!

    a pile of gingerbread energy balls on white parchment paper on a silver platter
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    gingerbread energy balls on white parchment paper

    Gingerbread Energy Balls

    A healthy, vegan energy ball recipe that’s full of gingerbread flavor!
    5 from 3 votes
    Print Pin Rate
    Prep Time: 15 minutes
    Total Time: 15 minutes
    Servings: 12 energy balls
    Calories: 147kcal
    Author: Lindsay Moe

    Ingredients

    • ¼ cup raw cashews
    • 5 pitted dates
    • 1 cup almond flour
    • ⅓ cup gluten-free oat flour
    • ¼ cup almond butter or other nut butter
    • ¼ cup pure maple syrup
    • 1 tablespoon molasses
    • 1 tablespoon cinnamon
    • 1 teaspoon ground ginger
    • ½ teaspoon nutmeg
    • ½ teaspoon pure vanilla extract
    • ¼ teaspoon ground cloves

    Instructions

    • Place cashews in the bowl of a food processor and process until finely ground.
    • Add the dates and process again until crumbly.
    • Add the remaining ingredients and process until everything is incorporated, stopping to scrape down the sides of the bowl as necessary.
    • Using your hands, roll the dough into about 12 balls. Dust with additional almond flour if desired.
    • Store in an airtight container in the refrigerator for one week, or freeze for up to three months.

    Nutrition

    Calories: 147kcal | Carbohydrates: 14g | Protein: 4g | Fat: 9g | Sodium: 2mg | Potassium: 127mg | Fiber: 2g | Sugar: 7g | Calcium: 59mg | Iron: 1mg
    Tried this recipe?Mention @theliveinkitchen or tag #theliveinkitchen!

    More Vegan Recipes

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    • Sheet Pan Vegan Tacos
    • Vegan Chicken Noodle Soup
    • Vegan Pumpkin Muffins

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    1. Kayleigh says

      August 30, 2022 at 3:28 am

      5 stars
      I tried these today and they’re delicious! Thank you for the recipe.

      Reply
      • Lindsay Moe says

        September 01, 2022 at 8:17 am

        I’m so glad you enjoyed them! It’s definitely a favorite of mine.

        Reply

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    lindsay moe in a kitchen with glasses on shelves behind her

    Hi, I'm Lindsay! I've been creating easily customizable vegetarian recipes since 2011. I love the outdoors, brownies, and brand new books. I live and work in La Crosse, Wisconsin and founded Wild Flour Media to expand on my love for food photography and videography to my community and beyond.

    More about me →

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    6959 shares