These Gingerbread Energy Balls are a healthy, vegan, gluten-free protein ball recipe that’s going to satisfy your sweets cravings this holiday season!
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!
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).
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!
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 balls?
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 balls 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!
These gingerbread energy balls can be customized! Here are a few ideas to get you started:
- 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
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!
- 1/4 cup raw cashews
- 5 pitted dates
- 1 cup almond flour
- 1/3 cup gluten-free oat flour
- 1/4 cup almond butter or other nut butter
- 1/4 cup pure maple syrup
- 1 tablespoon molasses
- 1 tablespoon cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon nutmeg
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon ground cloves
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Place cashews in the bowl of a food processor and process until finely ground.
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Add the dates and process again until crumbly.
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Add the remaining ingredients and process until everything is incorporated, stopping to scrape down the sides of the bowl as necessary.
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Using your hands, roll the dough into about 12 balls. Dust with additional almond flour if desired.
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Store in an airtight container in the refrigerator for one week, or freeze for up to three months.
Recipe Video
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