Bananarama + Gingerbread Energy Balls
These energy balls (or truffle bites - if you are bougie) taste like an entire village of Gingerbread People in one bite - they are perfectly spiced and bursting with some serious plant-based goodness! The best thing about this recipe (other than the unbelievable taste) is that they are super easy to make - and KIDS LOVE TO HELP IN THE KITCHEN - so this is the perfect holiday recipe if you are looking for some kid-friendly projects.
Obviously these are perfect bite-sized treats to pop right in your mouth, but we also love them as toppers too! They are the best little gingerbread cookie dough bites on our smoothie bowls, oatmeal, nice cream & yoghurt and can make a boring cake look spectacular!
All you need is a food processor, the ingredients below, hands to roll balls and some holiday tunes on the radio.
Makes 18-20 Large Balls or 35-40 Small Balls (just depends on the size you want)
Here's What You Need:
- One Bag of Münki Bananarama Trailmix
- 1/2 cup Old-Fashioned Oats
- 1 TBSP Ground Ginger
- 1/4 tsp Allspice
- 1/4 tsp Ground Cloves
- 1 TBSP Molasses or Maple Syrup
- 7 ounces Medjool Dates (about 8-9), pitted
- Optional Toppings: Shredded Coconut, Chia Seeds, Hemp Hearts, Chocolate Drizzle, Cookie Icing
Here's How to Make Them:
Put the Oats in your food processor and blitz until they form a flour-ish texture (about 45-60 seconds).
Next, add the entire bag of Munki Bananarama Trailmix, Ginger, Allspice and Cloves and blitz for another 45-60 seconds. Mixture should look dry and crumbly now.
Finally, add in the Molasses & Dates (make sure these do not have pits) and blitz another 45-60 seconds. Once the mixture is sticky enough to pinch together (that is what you want), take it out of the food processor and roll the "dough" into balls. If you want to coat in a topping, simply roll around until the topping sticks & place them on a baking sheet.
Pop them in the freezer for about 15 minutes (so they firm up a bit) and then devour them!
PRO TIPS:
How to Store: These freeze really well, so they are the perfect make-ahead-of-time treats. Keep in a sealed container in the fridge for up to 10 days or freeze for up to 3 months. Okay at room temperature for a few days if kept cool and dry.
Dates: It’s important to use soft, moist dates. If your dates are dry, soak them in hot water for 10-15 minutes then drain well before adding them to the food processor.
Molasses: If you want a more authentic gingerbread flavour - molasses is key. If you don't have any / can't find any / just don't want to buy it - maple syrup will work just fine.
Enjoy & Evolve Your Tastebuds