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Gingerbread Energy Balls

Makes 20 balls

Macros: 132 cal, Fat 5g, Carbs 19g, Fibre 2g, Protein 3g


1 cup whole raw almonds

1 cup large flake oats

1/4 cup hemp seeds

5 tablespoons molasses (recommend fancy or cooking molasses)

2 tablespoons almond or cashew butter

12 pitted dates

1 teaspoon vanilla

1 teaspoon cinnamon

1 teaspoon ground ginger

1/8 teaspoon cloves

pinch sea salt

2-4 tablespoons plain unsweetened almond milk

ground and/or finely chopped almonds for rolling the bites in

hemp seeds for rolling the bites in


Place the almonds and oats in a food processor and process until the mixture resembles a very fine crumb. Add the hemp seeds, molasses, almond or cashew butter, dates, vanilla, cinnamon, ginger, cloves and sea salt. Process until the mixture is well combined, smooth and sticks together, scraping down the sides with a rubber spatula half way through.

Add the almond milk one tablespoon at a time until the mixture just sticks together and easily rolls into a ball: you may not need all of the milk.

Roll 2 teaspoons of the mixture into a ball using the palms of your hands and roll each ball in either the ground almonds, chopped almonds or the hemp seeds. Set aside and repeat with the remaining mixture.

Leftovers: Store in a covered container the refrigerator for 1 week or freezer for up to 2 months.

More protein: Add a scoop of chocolate for vanilla protein powder.

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