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Gingerbread Flavoured Vegan Energy Ball

Try those quick and easy gingerbread flavoured vegan energy balls that are perfect as healthy snacks when you need a pick-me-up in the afternoon. You only need a food processor or a large bowl, a spoon and 25 minutes of your time.

vegan energy balls are:

  • Gluten-free
  • Can be made peanut-free
  • Soy-free
  • High in fat (47% of kcal)
  • Refined sugar free Low glycemic

The Ingredients in My Gingerbread Flavoured Vegan Energy Balls

As always, I only use wholesome ingredients that won’t wreak havoc on your health.

Dry Ingredients

Coconut flour has become one of my favourites because of its capacity to absorb liquids, i.e. I need to use less. Furthermore, coconut flour is also more affordable compared to other nut protein powders. So, it’s a win-win really!

Should you be allergic to coconut or simply dislike the taste, other nut protein powders could be used instead. However, you’d need to add a bit more as they’re not as absorbent.

Carob powder and cacao powder are must-have ingredients when it comes to making chocolaty treats. The two complement each other so well – the bitterness of cacao is smoothed by the sweetness of carob.

Rolled oats are perfect for creating a grainy effect and adding to chewiness.

Wet Ingredients

In my opinion, nut butter is the essence of any energy balls. It doesn’t matter whether you use peanut butter, almond butter or even coconut butter, just make sure to choose additive-free and preferably organic nut butter. Or make your own nut butter! See, how easy it is to make almond butter or cashew butter.

You need some liquid to make all those dry ingredients stick together. So, I add some oat milk. However, any plant milk will do as long as you make sure it doesn’t have any added sweeteners.

How These Vegan Energy Balls Are Made

Now, the good news is that this energy ball recipe is super easy to make. To be more precise, you only need the skill of adding all the ingredients into food processor and turning it on to make the batter.

What about if you don’t have access to a food processor? No worries as you can also prepare those energy balls using only a large bowl and your hands.

Forming the balls between your palms may sound like a challenge, right? If you really feel that you’re not up to it and you’re making those balls to cater only yourself, feel free to store the batter intact in a sealed container in fridge. Now, whenever you need a bite, scoop out a piece of dough, press it into a ball or square or triangle (or whatever shape you prefer) and have a bite! It’s as simple as that.

Optionally, you may coat those yummy energy balls with dark chocolate, which might need some extra skills. Fortunately, it’s not anything you couldn’t learn and perfect by practicing. And don’t worry if you don’t possess a double boiler or microwave oven! Simply chop up the chocolate and place it into a heatproof bowl. Next, bring water to simmer in your saucepan. Then, turn off the heat. Now, set the heatproof bowl in the mouth of the pot, making sure the bowl doesn’t touch the bottom of the saucepan. Stir the chocolate as it softens. And here you have it!

I’d so much appreciate if you let me know how you like this vegan energy ball recipe. Or simply ask any questions or share your own wisdom! You can do so in the comments below! Please also tag me in social media whenever you make and share my recipe

Gingerbread Flavoured Vegan Energy Ball

Gingerbread Flavoured Vegan Energy Ball

Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes

Quick and easy gingerbread flavoured vegan energy balls that are perfect
as healthy snacks when you need a pick-me-up in the afternoon. You only
need a food processor or a large bowl, a spoon and 25 minutes of your
time.

Ingredients

  • 7 tbsps. (49g, 1.7oz) coconut flour
  • ¼ tsp. Himalayan salt or sea salt
  • 3 tbsps. (20g, 0.7oz) carob powder*
  • 3 tbsps. (20g, 0.7oz) cacao powder
  • 100g (3.5oz; 1/3 cup + 1 tbsp.) additive-free nut butter*
  • 60g (2.1oz; ¾ cup) rolled oats*
  • 120g (4.2oz; ½ cup) additive-free oat milk*
  • 3 tbsps. date sugar*
  • 2 tsps. gingerbread spice mix
  • Dark chocolate for coating (optional)

Instructions

Start by adding rolled oats and oat milk into food processor. This allows the oats to absorb a bit of liquid.

Next, add all the remaining ingredients and process until everything
is well incorporated. The dough should be grit, if you like firmer and
chewier balls. Should you be after softer/moister balls, add a bit more
plant milk – enough to let the mixture form a dough ball while
processing. P.S. You might have stickier result with the same amount
of ingredients depending on how absorbent the oats are and how runny
your nut butter is. However, this is totally alright as the balls will
become a bit dryer in the fridge.

In case you don’t have a food processor, take a large bowl and mix
together all the dry ingredients. Then, in a smaller bowl, combine nut
butter and oat milk, adding milk to butter gradually to avoid lumps.
Finally, pour the liquids onto dry ingredients and, using your hands,
mix and press the batter until everything is well incorporated.

Then, form energy balls between your palms, about 1 heaping
tablespoon (25 grams, 0.9oz) each. In case of grit dough, press each
portion down with a spoon to make it stick together faster and avoid
crumbling.

Chill the energy balls in the fridge for at least an hour and enjoy! Keep them refrigerated.

Directions for coating the balls:

Optionally, in a double boiler, water bath melting dish,
or microwave oven, melt some dark chocolate. I’d suggest taking about
100-gram (3.5oz) bar to be able to coat the energy balls conveniently.
You’ll have leftovers though. Let it cool a bit to make it thicker. If
you don’t have a double boiler or microwave oven, simply put a fitting
heatproof bowl with chopped chocolate onto the mouth of a saucepan
filled with hot water. Stir occasionally as the chocolate melts.

Next, one-by-one, drop each ball into melted chocolate and, using a
spoon or fork, coat it well. Then, with the help of the fork, lift it
up, let the excess chocolate drip back into the bowl and place the
truffle onto plate. To have a thicker layer of chocolate, let the first
coating firm up a bit and coat them once more. You may repeat this
process for as many times as you like. If you see that your energy balls
are sitting in a pool of melted chocolate, you may consider
transferring them to another plate using the help of two forks.

Finally, refrigerate the balls for at least an hour before serving.
For a festive look, I sprinkle some beetroot powder and/or cacao powder
on the chilled chocolate coated balls.

Nutrition Information
Yield 15 Serving Size 1
Amount Per Serving Calories 267Total Fat 3gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 2gCholesterol 2mgSodium 79mgCarbohydrates 52gFiber 2gSugar 4gProtein 7g

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