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Gingerbread Protein Balls

Gingerbread Protein Balls

These Gingerbread Protein Balls are a delightful, no-bake way to satisfy your sweet cravings while fueling your body with plant-based protein and wholesome ingredients. Perfect for a quick breakfast, a pre- or post-workout snack, or an afternoon pick-me-up, these little bites deliver all the festive flavor of gingerbread with none of the guilt.
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Prep Time 15 minutes
Cook Time 0 minutes
Chilling Time 30 minutes
Total Time 45 minutes
Course: Dessert, Snack
Cuisine: Dessert
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup pitted Medjool dates soaked in warm water for 10 minutes if dates are dry, then drained
  • 1/2 cup unsweetened rolled oats
  • 1/4 cup gingerbread spice blend or a mix of cinnamon, ginger, nutmeg, and cloves
  • 2 scoops vanilla or unflavored plant-based protein powder approximately 40-50g
  • 2 tablespoons finely chopped crystallized ginger optional, for extra zing
  • 1 tablespoon chia seeds
  • 1 teaspoon vanilla extract
  • Pinch salt
Optional coating ingredients

Equipment

  • Food Processor
  • Medium-sized bowl
  • Parchment-lined baking sheet or plate

Method
 

  1. If your Medjool dates seem dry or firm, place them in a small bowl and cover with warm water. Let them soak for about 10 minutes. This will soften them, making them easier to process into a sticky base for the balls. Once softened, drain them thoroughly, pressing out any excess water.
    1 cup pitted Medjool dates
  2. In a medium-sized bowl, combine the unsweetened rolled oats, gingerbread spice blend, protein powder, chia seeds, and a pinch of salt. If you're using crystallized ginger, add it now as well. Stir these dry ingredients together until they are well distributed.
    1/2 cup unsweetened rolled oats, 1/4 cup gingerbread spice blend, 2 scoops vanilla or unflavored plant-based protein powder, 1 tablespoon chia seeds, Pinch salt, 2 tablespoons finely chopped crystallized ginger
  3. Place the drained Medjool dates into a food processor. Pulse them a few times until they begin to break down and form a sticky paste. You want them to be mostly mashed, but a few small chunks are perfectly fine and add texture.
    1 cup pitted Medjool dates
  4. Add the vanilla extract to the food processor with the date paste. Pulse a couple more times to incorporate it evenly.
    1 cup pitted Medjool dates, 1 teaspoon vanilla extract
  5. Add the contents of the dry ingredient bowl to the food processor with the date and vanilla mixture.
    1 cup pitted Medjool dates, 1/2 cup unsweetened rolled oats, 1/4 cup gingerbread spice blend, 2 scoops vanilla or unflavored plant-based protein powder, 1 tablespoon chia seeds, 2 tablespoons finely chopped crystallized ginger, 1 teaspoon vanilla extract, Pinch salt
  6. Process the mixture in the food processor until it comes together to form a thick, cohesive dough. It should be sticky enough to hold its shape when rolled. If the mixture seems too dry and crumbly, add a teaspoon of water at a time and process again until the desired consistency is reached. If it’s too wet, you can add a tablespoon more oats or protein powder.
  7. Take about one tablespoon of the mixture at a time and roll it between your palms to form small balls, about 1-inch in diameter. The stickiness of the date paste should make this easy.
  8. If desired, you can roll the finished balls in extra ingredients for added texture and visual appeal. Options include additional rolled oats, shredded unsweetened coconut, or finely chopped nuts like walnuts or pecans.
  9. Place the rolled gingerbread protein balls on a plate or parchment-lined baking sheet. Refrigerate for at least 30 minutes to allow them to firm up and set. This step is crucial for achieving the best texture and ensuring they hold their shape.

Notes

Store in an airtight container in the refrigerator for up to 1-2 weeks. For longer storage, freeze for up to 2-3 months.