Gingerbread Bliss Balls recipe

14 December 2014 | Recipes
recipe_gingerbread bliss balls

As the days between “now” and Christmas day get closer and closer, and my resistance to battling the crowds at Bondi Junction Westfield builds, I whip up another batch of these Gingerbread Bliss Balls, pop them in a cute mason jar, adorn with a festive ribbon and tick another name of the Christmas list.

Of all the recipes I’ve developed this year (at last conservative count it was 240) this one is my favourite. So simple. So festive. So freaking delicious. Make a batch for yourself, give them as a gift or take them as your “bring-a-platter” to your next holiday par-tay!

Gingerbread Bliss Balls

Makes approx 18 Balls

Ingredients

  • 1 cup medjool dates, pitted
  • 8 dried apricots
  • 1 cup raw cashews
  • 1/4 cup cashew butter
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon mesquite powder, optional
  • 1 teaspoon maca powder, optional
  • 1/2 teaspoon vanilla powder
  • 1/4 teaspoon ground cloves
  • 1/2 cup desiccated coconut

 

Directions

1. Process dates, apricots, cashews and cashew butter in a food processor until finely chopped.

2. Add remaining ingredients except coconut and process until mixture is well combined and begins to bind.

3. Roll mixture into tablespoon sized balls and then roll in coconut to coat. Refrigerate for 20 minutes to firm up a little.

Store: These will last at least 2 weeks in the fridge, but I reckon you could stretch it another week or two. Enjoy x

 

Note: I have tested the recipe above several times. It works. If you make substitutions due to allergies or flavour preferences I can not guarantee the results. Below are some substitute suggestions, but they have not been tested. If you follow them I would love to hear about your results in the comments below.

Substitutions: 

Dried Fruit: I am yet to try these fruit-free, but my recommendation would be to up the cashew butter to 1/2 cup, and add 1/2 cup coconut oil, 1/2 cup almond meal and 1/4 cup rice malt syrup or honey.
Nuts: Replace cashews with a similarly neutral tasting nut like almonds or macadamias. To make hem nut free replace cashew butter with tahini and cashews with sunflower seeds. You’ll need to adjust the spices as tahini is much stronger in flavour than cashew butter.
Ground Ginger: You could use 1 teaspoon fresh ginger if you like. I wouldn’t keep them much longer than a few days if you opt for fresh.
Maca and Mesquite: These are completely optional and will not affect the flavour if left out.

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