Prep Time: 10 minutes
Cook Time: 30 minutes
Snack balls have been my favorite lately, and I've been making tons of variations, but always in ball form. There's just something fun about rolling out balls - playing with my food, perhaps? Rolling balls of food is also quite therapeutic - these balls are not only good for your body, but good for your mind too!
These gingerbread balls were amazing though. I was craving some warming spices on a cold day, and these treats really hit the spot. I then covered them with raw chocolate to add a decadent touch, although you can omit the chocolate coating if you just want a quick and easy snack.
- 2 cups rolled oats
- 1/3 cup walnuts
- 1 tsp dried ginger powder
- 1/4 tsp allspice powder
- 1/4 tsp cinnamon powder
- 2 tbs blackstrap molasses
- 100ml water (or as needed)
- 3 tbs coconut oil, melted
- 2 tbs rice malt syrup
- 2 tbs raw cacao powder
- In a high speed blender, combine the oats, walnuts and spices until they are finely blended and the oils start to release from the nuts.
- Add the molasses and some of the water, start blending again, and use the tamper to help incorporate the ingredients. Add more water as needed to get the mixture together into a wet dough.
- Remove tablespoonfuls of the mixture and roll into balls, and set aside on a plate.
- Place the balls into the freezer for 30 minutes.
- Meanwhile, prepare the chocolate by mixing together the coconut oil, rice malt syrup and cacao powder. You may want to melt them over a bowl of hot water if the room temperature is cold.
- Remove the chilled balls from the freezer and dip them, one at a time, into the chocolate. Remove with a fork, letting the excess chocolate drip off, and place on a baking sheet.
- If desired, double-coat the balls with chocolate.
- Store these balls in the fridge - the chocolate will melt at room temperature.
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