Go Back

Gingerbread Bliss Balls

Author : Ashley Madden
Prep Time: 10 mins
Servings: 18 Bliss Balls
Course: Dessert
A vegan, gluten-free, and oil-free bliss ball for the holiday season! I like to keep these in the freezer and take them out about 10 to 15 minutes before serving!

Equipment

  • Food Processor

Ingredients
  

  • 1 cup unsalted and raw pecans or almonds
  • 1 cup old fashioned rolled oats gluten-free if needed
  • ¼ cup ground flaxseed
  • 1 packed cup pitted soft medjool or deglet noor dates
  • 1 tablespoon + 2 teaspoons blackstrap molasses or regular molasses
  • 1 tablespoon freshly squeezed orange juice
  • 1 teaspoon cinnamon
  • ¾ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon sea salt

For Rolling

  • ¼ cup toasted coconut or ground cacao nibs (see notes), optional

Instructions
 

  • Place the nuts and oats in a food processor and pulse several times until the nuts are broken up.
  • Add all remaining ingredients (except coconut or cacao for rolling) to the processor and process continuously for about a minute or until the mix sticks together easily when squeezed between your fingers.
  • Roll about 2 tablespoons of the mix together and shape into a tight ball. Roll in toasted or raw unsweetened coconut or ground cacao nibs if desired. Keep in the fridge for up to 5 days or the freezer for up 3 months.

Notes

  • I like to use a ¾ spring-release disher like this one to shape the gingerbread bliss balls.
  • I make ground cacao by grinding cacao nibs in a spice or coffee grinder (the same one I use to grind flaxseed).
Did you make this recipe? Tag @riseshinecook on Instagram or hashtag it #riseshinecook