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Gingerbread energy balls on a white plate with cinnamon sticks and cranberries
Ivy Raye

Gingerbread Energy Balls Recipe

Soft and chewy gingerbread energy balls made with Medjool dates, nuts, seeds, blackstrap molasses, warm gingerbread spices, and fresh orange zest. They come together in a food processor with no baking required.
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Prep Time 20 minutes
Chilling Time 10 minutes
Total Time 30 minutes
Servings: 24 energy balls
Course: Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

  • 15 Medjool dates pitted
  • 3/4 cup almonds
  • 3/4 cup walnuts
  • 3/4 cup flax seeds
  • 6 tablespoons pumpkin seeds
  • 1 1/2 tablespoons blackstrap molasses
  • 1 tablespoon finely grated fresh orange zest
  • 1 1/2 teaspoons Ceylon cinnamon
  • 1 1/2 teaspoons ginger
  • 1/4 teaspoon plus 1/8 teaspoon nutmeg
  • 3/4 teaspoon allspice
  • Pinch of ground cloves or to taste
  • Water only if needed
For the Coating
  • 6 tablespoons ground chia seeds

Method
 

  1. Soften the dates. Place the pitted Medjool dates in warm water just until softened, then drain thoroughly.
  2. Process the ingredients. Add the drained dates, almonds, walnuts, flax seeds, pumpkin seeds, blackstrap molasses, orange zest, cinnamon, ginger, allspice, nutmeg, and cloves to a food processor.
  3. Blend until the mixture holds together. Process until the nuts and seeds are finely broken down and the mixture begins forming moist clumps. Pinch a little between your fingers; it should hold together easily.
  4. Adjust only if needed. If the mixture remains crumbly after sufficient processing, add a small amount of water and process again. Add only enough to help the mixture bind.
  5. Shape the energy balls. Divide the mixture into 24 even portions. Roll each portion firmly between your palms to form a ball.
  6. Coat with chia seeds. Place the ground chia seeds in a shallow bowl. Roll each energy ball in the chia seeds until lightly coated on all sides.
  7. Chill. Place the finished balls in the refrigerator and chill until firm enough to handle easily while still soft and chewy in the center.

Notes

  • Dates vary in moisture, so you may not need additional water. Process the mixture thoroughly before adding any.
  • If your dates feel firm or dry, soften them in warm water before processing and drain them well.
  • Once the mixture forms moist clumps and holds together when squeezed, stop processing to avoid releasing too much oil from the nuts.
  • Fresh orange zest brightens the molasses and warm spices without changing the basic texture of the energy balls.
  • If the mixture is difficult to roll because it's sticky, chill it briefly before shaping.
  • You can replace the ground chia coating with finely chopped nuts or unsweetened shredded coconut, or leave the balls uncoated.
  • Keep the energy balls in an airtight container in the refrigerator. For longer storage, use a freezer-safe container and thaw them in the refrigerator before serving.