Gingerbread Protein Balls (Grain Free, Vegan)

These gingerbread protein balls have a chewy gingerbread filling that's coated in dark chocolate. They're grain free, vegan and paleo friendly - perfect for a healthy dessert or sweet snack.

These gingerbread protein balls are chewy and delicious, with a decadent dark chocolate shell.

The filling is made with a combination of raw almonds, unsweetened shredded coconut and pea protein. It's sweetened with dates and flavored with molasses and an array of warming spices like cinnamon, nutmeg and ginger.

Why You'll Love these Gingerbread Protein Balls

• paleo friendly - made with real, whole food ingredients
• gluten free and grain free - these gingerbread protein balls are made without oats
• vegan
• dairy free
• easy to make - all you need is s food processor to blend the filling ingredients
• no bake

These healthy gingerbread energy bites are great as a snack or dessert - whenever you're in the mood for something slightly sweet and satisfying but still healthy.

Ingredients

Here's a list of what you need to make these gingerbread date balls:

• almonds (raw or dry roasted)
• unsweetened shredded coconut
• pea protein
• dates
• cinnamon
• ground ginger
• nutmeg
• salt
• molasses
• water
• optional topping: dark chocolate chips and coconut oil

I used an unflavored pea protein in these energy bites and have not tested any other types of protein powder. That being said, most protein powders should work. If using something other than pea protein, I recommend adding the water little by little until you get the right consistency.

How to Make Gingerbread Protein Balls

These are the easiest protein balls!

First, combine the almonds, coconut and dates in your food processor. Blend the ingredients to a coarse mixture.

Next, add the remaining filling ingredients in your food processor. Note, if you're using a protein powder other than pea protein, then add the water little by little.

Blend the ingredients in your food processor until the dough becomes thick and sticky. It should clump together, as shown in the photo below.

Next, roll the filling into balls about one tablespoon in size. This recipe makes about 17-18 protein balls.

Either eat the balls as-is, or pop them in the freezer for 30 minutes and then dip them in melted chocolate.

To melt the chocolate, place the dark chocolate and coconut oil in a small sauce pan. Set the sauce pan on the stove top (over a small burner) and turn the heat to low. Stir the chocolate every so often until it is fully melted.

Then, grab the gingerbread protein balls from the freezer and dip them, one at a time, into the melted chocolate. Place the dipped balls on a sheet of parchment paper.

Lastly, drizzle any excess chocolate over the balls and top them with a pinch of ground ginger.

Storage

Store these vegan gingerbread protein balls in an air-tight container in the fridge, for up to one week. For longer storage, place in the freezer up to one month.

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