Choc Gingerbread Bliss Balls
A festive recipe that’s easy to whip up in 10 minutes or less and perfect for last-minute holiday cookie swaps. A healthy, delicious, whole food, vegan and gluten-free treat!
Enjoy this festive, chocolate gingerbread bliss ball recipe! Bliss balls, in general, are always easy to whip up in ten minutes or less– depending on how quickly you can roll, I guess! The recipe is also modifiable, so you can adjust the texture and ingredients to suit your preferences. I like to snack on these during the winter with some tea, and the recipe is even great for last-minute holiday cookie swaps.
- 1 cup raw almonds (or any mix of nuts/seeds you prefer)
- 15 soft medjool dates, pitted
- 1 1/2 teaspoons raw cacao powder
- 1 teaspoon gingerbread spices
- 1/2 tsp vanilla extract
- pinch of salt
- cashew butter or nut butter of choice
- a teaspoon of warm water’
- coconut shreds
- In a food processor, pulse almonds or nuts of choice until broken down, but not too finely. This will help break down the nuts more easily.
- Add your remaining ingredients and pulse until a sticky dough forms. If the mixture is too wet, add additional nuts or oats. If the mixture is too dry, add a teaspoon of warm water or nut butter. Here you can add additional spices if you would like it to be more flavourful as well!
- Roll mixture into small balls, and coat with coconut shreds if you’d like.
- Store in an airtight container in the fridge for up to 5 days.
- You can make your own gingerbread spice by adding roughly 1/2 teaspoon cinnamon, 1/4 tsp ginger plus a pinch of cloves, nutmeg and allspice (I recommend approx 1/8 tsp each).
- Other nuts I recommend are cashews, pecans, and walnuts.
Remy is a recipe developer and food photographer. She specializes in vegan + gluten-free + mostly oil-free recipes with a whole food plant based philosophy. Outside of cooking, she teaches yoga and meditation, and is a coach in mindfulness and holistic nutrition.