Recipe: Gingerbread Energy Balls
Categories: Breakfast, Gluten Free, Kids Snacks and Meals, Quick and Easy
Ingredients:
- 1 cup raw cashews
- 1 cup medjool dates, pitted*
- 1 tablespoon blackstrap molasses
- 1 ½ teaspoons dried ginger
- ¼ teaspoons cinnamon
- ¼ teaspoons nutmeg
- ¼ teaspoon sea salt
- 3 tablespoons chocolate chips
Directions:
- 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.
Notes:
*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.
Recipe Source: Lisa Fligor, RDN Wellness Dietitian
