GINGERBREAD COOKIE DOUGH BALLS
/Once holiday time hits, it’s all about the gingerbread!
My Instagram-turned-real-life friend Teri (@terianncarty) and I had a blast collaborating to bring you some tasty treats that will satisfy your sweet tooth the healthy way!
These festive gluten free vegan bliss balls are super easy to make and packed with fibre, healthy fats and protein. They get that wonderful gingerbread flavour from a mixture of spices and blackstrap molasses. If you ask me, easy, nutritious and delicious is always a good idea, especially for the holidays!
Ingredients for 12-15 balls:
1 cup raw unsalted walnuts
1 1/2 cups gluten-free rolled oats
2 Tbsp chia seeds
2 Tbsp gluten-free flaxseed meal
1 cup pitted Medjool dates (about 10-12; if hard, pre-soak in hot water for 10 minutes to soften, then drain before adding)
1 to 2 Tbsp walnut butter (or nut butter of choice)
1 to 2 Tbsp MCT oil or melted coconut oil
1 Tbsp blackstrap molasses
2 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp allspice
1/4 tsp ground nutmeg
pinch each of cloves and sea salt
Directions:
Preheat oven to 350F. Spread walnuts in a single layer on a baking sheet and roast for 5 to 10 minutes, tossing occasionally to ensure even cooking. Cool.
Put all of the ingredients into food processor container and blend until a uniform paste is created, scraping the sides and bottom with a rubber spatula as needed.
Scrape mixture into a bowl and use your hands to roll into balls.
Enjoy as is or store in an airtight container in the fridge for a week, or the freezer for up to 2 months.
