12 Balls of Christmas: Raw Gingerbread Balls

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Amy:

For the fifth ball of Christmas I’d like to offer you….spicy gingerbread balls!

Look out…these ones are a spicy little number!  HANDS DOWN my favourite one so far as I just love the taste of fresh ginger and gingerbread cookies 🙂  Not only are they made with whole ingredients, raw, vegan, gluten free and all that good stuff…but you get to eat them right away!  No waiting-for-them-to-bake-nonsense…

Use fresh ginger if you can – they really make these balls pop.  I store my ginger in the freezer as it lasts longer and grates very easily that way!

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Ingredients
  • 3/4 cup oats, regular or quick (gluten free if necessary)
  • 1/2 cup almonds or pecans (or more oats)
  • 3/4 cup medjool dates, pitted and chopped
  • 2-3 teaspoons fresh ginger, finely grated or 1 teaspoons ginger powder (or to taste)
  • 3 tablespoons maple syrup or honey
  • 1 tablespoon unsulphured molasses, optional (I didn’t use it)
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon nutmeg or ground cloves
  • 1/8 teaspoon salt
  • Cinnamon, for rolling
 Directions:
1. Combine oats and nuts in food processor, blend until you get a fairly fine consistency, doesn’t have to be perfect.
2. Add dates and rest of ingredients, blend until combined and dough like consistency, about 1 minute. If for any reason you added more oats or nuts/seeds and you feel it is too dry, try adding 1 tablespoon of water at a time to get desired consistency.
3. Roll your dough into 1 inch balls. If you like you can roll them in cinnamon for a more finished look. Shredded coconut would be another great option.

Keep refrigerated and enjoy within two weeks or so. Makes 12 balls!

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