Gingerbread Amazballs
Apparently, I am the type of person to crave gingerbread in March. I think that's normal....right? I am guessing it is because I LOVE molasses and ginger, so the need to make these balls became necessary. I have been loving making raw nut balls, especially I have seen so many gorgeous varieties all over my Instagram feed. These guys definitely take a few more ingredients than most, but I think they are well worth it, if you're ginger-obsessed like this chica.
Ingredients:
- 1/2 c almonds
- 1/2 c pecans
- 1/4 c cashews
- 1/4 c hemp hearts
- 3 pitted dates
- 1 tbsp cacao nibs
- 1/2 c shredded coconut
- 1/2 c coconut butter
- 1/4 tsp allspice
- 1/4 tsp ginger
- 1/2 tbsp molasses
- 1/4 tsp cinnamon
- Pinch pink salt
- 1/2 scoop Vital Proteins collagen peptides (optional)
Prep: Add all of the ingredients into a food processor and blend until well incorporated. Feel free to add the nuts in sections if you want there to be some larger pieces for some added crunch. I find the cacao nibs add plenty of crunch and I just toss it all in together. If you notice the mixture is struggling to come together, feel free to add a bit of melted coconut oil or almond milk. Form into golf ball-sized balls and coat with cinnamon for a little extra kick. Store in the fridge for 10 days, or freezer for 3 months.
Allergen Note: these balls are gluten free. Omit the collagen peptides to make them vegan. Contains nuts
