Winter Recipe: Ginger Balls

This is a VERY new recipe. I love gingerbread but was never one to master the traditional cookie recipe. This is the closest I’ll ever get I guess. Let me know what you think! Too spicy? Do I need more sweet? Let me know!

GingerBalls2

Ingredients:

1 c. whole almonds

1 c. large flake oats

¼ c. hemp hearts

5 tbsp. black strap molasses

2 tbsp. almond butter

12 pitted Medjool dates

1 tsp. vanilla extract

1 tsp. ground cinnamon

1 tsp. ground ginger

1/8 tsp. ground cloves

pinch sea salt

¼ c. homemade almond milk

hemp hearts (for rolling)

GingerBalls

Directions:

1.Place all of the ingredients up to and including the sea salt in a food processor or high speed blender and process until the mixture is fully combined.
2.Cool mixture in refrigerator or freezer for 5-10 minutes (this makes it easier to roll….less sticky)
3.Roll 2 teaspoons or so of the mixture into a ball using the palms of your hands (I coat my hands in coconut oil….again less sticky) and roll each ball in hemp hearts (I like Manitoba Harvest). Set aside and repeat with the remaining mixture.
4.Store in the refrigerator for 7 days or freezer for up to 3 months in an airtight container.

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Melissa Macchione

Author

melissamacchione

Melissa Macchione is passionate about living a holistic lifestyle and empowering others to exceed their nutrition and lifestyle goals. In the past 12 years, she has studied nutrition, fitness and currently is opening herself up to learning mindfulness meditation to deepen her spiritual practice. She holds numerous professional qualifications, including being a Registered Holistic Nutritionist (Canadian School of Natural Nutrition, 2010) STOTT PILATES® Certified Instructor, TRX Suspension Trainer, and is soon-to-be a Booty Barre® Instructor.