Gingerbread Energy Balls
21 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 200 g Medjool dates (pitted)
- 120 g Oats ((use certified gluten free oats to ensure this recipe is gluten free))
- 120 g Mixed nuts
- 1 tbsp Maple syrup
- 0.5 tsp Ground cinnamon
- 1 tsp Ground ginger
- 1 pinch Fine sea salt
- 20 g Flax seeds
- 30 g Dark chocolate (vegan)
Method
- Put 200 g Medjool dates in a bowl of boiled water. Let them soak for 10 minutes.
- Drain the dates and put into a food processor with 120 g Oats, 120 g Mixed nuts, 1 tbsp Maple syrup, 0.5 tsp Ground cinnamon, 1 tsp Ground ginger, 1 pinch Sea salt and 20 g Flax seeds.
- Process until everything is combined. This will result in a dough-like texture.
- Roll the mixture into 21 balls - each one should weigh about 25g/~1oz.
- Melt 30 g Dark chocolate and drizzle over the balls. Refrigerate until the chocolate has set.