These Gingerbread Energy Balls are no bake, high protein and high fibre and kid-approved! Whilst the festive season can be full of indulgent foods, these gingerbread energy bites are nutritious, delicious and will keep you fuelled through Christmas present shopping.
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Who says snacks can't be festive too?! If you love warming spices, and healthy snacking, then these gingerbread energy balls are for you.
Whilst I definitely indulge at Christmas time with my favourite, definitely-not-nutritious, foods, I like to balance it out with giving a festive twist to some healthy options as well.
Any excuse to bring a little festive magic into my everyday routine!
I rely on quick, wholesome snacks that I can batch-prep and grab between work, school runs and workouts and these little bites tick every box: high-protein, high-fibre, naturally sweetened, and ready in under 10 minutes. They freeze well too!
My kids love these gingerbread energy balls because they taste like Christmas cookies and I love them because they're secretly packed with good-for-you ingredients. They aren't school friendly because of the nuts, but they are a great after-school snack with a festive twist.
For a school-safe energy ball, try our Nut Free Energy Balls.
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Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- Oats - Rolled oats
- Dates - Medjool dates are the best because they are soft and caramel like.
- Nuts - I used a mixture of pecans and almonds, but any nuts will work.
- Flaxseed - To give a fibre boost.
- Maple syrup - You could swap this for honey.
- Spiced - Cinnamon and ginger.
- Salt - Brings out the sweetness.
- Chocolate - Dark chocolate for drizzling.
Variations
Extra protein - To make these higher in protein, you could swap some of the oats for a scoop of protein powder. I didn't do this though as they have enough protein in for my kids and I wanted it to be a snack we could all enjoy.
Molasses - Traditionally, anything gingerbread would have molasses in it, but we didn't want to buy something we wouldn't use again, so we just used maple syrup. But, for a more authentic flavour, you can swap maple syrup for molasses.
Bars - You don't have to roll these into individual balls. You could push all the mixture into a lined pan and put in the fridge until set and then cut into bars.
Nut-free - To make these school lunch-box friendly, then replace the nuts with seeds.
How To Make Gingerbread Energy Balls
- Step 1: Put the dates in a bowl of boiled water. Let them soak for 10 minutes.
- Step 2: Drain the dates and put into a food processor with the other ingredients (except the chocolate).
- Step 3: Process until everything is combined. This will result in a dough-like texture.
- Step 4: Roll the mixture into 21 balls - each one should weigh about 25g/~1oz.
- Step 5: Melt the chocolate and drizzle over the balls. Refrigerate until the chocolate has set.
Homemade Gifts
At this time of year, we love a homemade gift and even better if it is edible. Food is my love language and if you see me at any point in the month of December then chances are I am handing you a box of something homemade and delicious!
Whilst Christmas is a time for enjoying food, not everyone can eat whatever they like, perhaps for medical reasons. So, what better way to show someone you are thinking about them, than making sure they don't feel left out with all the delicious festive flavours?
You can either put a few gingerbread energy balls in a clear bag and tie it up with some festive ribbon, or put it in a little presentation box with some Christmas paper in it.
Dannii's Top Tips
- If your energy balls are a little dry, then add a little water at a time until they are easier to roll into balls.
- If the mixture is too wet, then blend some more oats into it.
- These are also really good crumbled over yogurt and fruit bowls if you are looking for another way to use them instead of just as a snack.
- If you want to give it more of a gingerbread cookie dough flavour, then mix some dark chocolate chips into them.
Frequently Asked Questions
These keep in an airtight container in the fridge for up to a week. You can store them in a freezer for up to a month too.
More Gingerbread Recipes
If you've tried these Gingerbread Energy Balls, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.
Recipe
Gingerbread Energy Balls
Ingredients
- 200 g (1 cups) Medjool dates - pitted
- 120 g (1.48 cups) Oats - (use certified gluten free oats to ensure this recipe is gluten free)
- 120 g (1 cup) Mixed nuts
- 1 tablespoon Maple syrup
- 0.5 teaspoon Ground cinnamon
- 1 teaspoon Ground ginger
- 1 pinch Sea salt
- 20 g (0.25 cup) Flax seeds
- 30 g (1 oz) Dark chocolate - vegan
Instructions
- 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 tablespoon Maple syrup, 0.5 teaspoon Ground cinnamon, 1 teaspoon 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.
Recipe Tips
- If your energy balls are a little dry, then add a little water at a time until they are easier to roll into balls.
- If the mixture is too wet, then blend some more oats into it.
- These are also really good crumbled over yogurt and fruit bowls if you are looking for another way to use them instead of just as a snack.
- If you want to give it more of a gingerbread cookie dough flavour, then mix some dark chocolate chips into them.
Nutritional Information
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The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.
Sarah says
Could I use flaxseed meal instead of flaxseeds? How much would you recommend?
Dannii Martin says
Yes, that is what I have used.
Sarah says
I made these today and they are delicious! will be making them again for Christmas Day