It’s that time of year when we trade in the pumpkin for gingerbread, and I personally couldn’t be happier! I mean, I love pumpkin, but I’ve seriously tested the limits of how many pumpkin dishes a person can consume this season. Time to move on.
I wanted to create something that tasted like a cookie but is super healthy. I have nothing against cookies, but tricking your tastebuds while making your body happy isn’t a bad thing either! Ok, these actually take like gingerbread cookie dough. Not that I’ve tasted it of course…;). The whole family loved these and they take mere moments to make, which is just enough time for Max to find his way into the fridge for the 80th time and start pulling everything out. Good thing he’s cute!
Already loaded with fibre and healthy fats, I also added Genuine Health fermented proteins+ powder to give them an extra kick of high-quality protein to sustain you through the holidays because let’s face it, you’re going to need it! You can easily make these vegan by using the vegan protein powder as per below.
Makes approximately 20-24 energy bites
Gingerbread Energy Bites
These Gingerbread Energy Bites are totally satisfying and super healthy with a kick of protein powder for those who want a higher protein snack that's loaded in fibre!
- 1 cup whole raw almonds
- 1 cup large flake oats
- 1/4 cup hemp seeds
- 2 scoops vanilla Genuine Health proteins+ powder (optional) (either vegan or Greek yogurt versions)
- 5 tablespoons molasses (recommend fancy or cooking molasses)
- 2 tablespoons almond or cashew butter
- 12 pitted dates
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- 1/8 teaspoon cloves
- pinch sea salt
- 2-4 tablespoons plain unsweetened almond milk
- ground and/or finely chopped almonds for rolling the bites in
- hemp seeds for rolling the bites in
Place the almonds and oats in a food processor and process until the mixture resembles a very fine crumb. Add the hemp seeds, protein powder, molasses, almond or cashew butter, dates, vanilla, cinnamon, ginger, cloves and sea salt. Process until the mixture is well combined, smooth and sticks together, scraping down the sides with a rubber spatula half way through.
Add the almond milk one tablespoon at a time until the mixture just sticks together and easily rolls into a ball: you may not need all of the milk.
Roll 2 teaspoons of the mixture into a ball using the palms of your hands and roll each ball in either the ground almonds, chopped almonds or the hemp seeds. Set aside and repeat with the remaining mixture.
Store in a covered container the refrigerator for 1 week or freezer for up to 2 months.
Thank you Genuine Health for sponsoring this healthy post!