By: Susan Joy

When you live in a hot place like Western Australia at Christmas time, these delicious gingerbread balls are a better option than baking. They really hit the spot with their spicy ginger flavour. This healthy snack is not only gluten and grain-free but is also vegan.

Serves: 22 | Prep Time: 00:15 | Cooking Time: 00:00

Ingredients

• 5 (1/2 cup) Medjool date(s), pitted 
• 1/3 cup coconut (organic finely-shredded) 
• 1 cup (250g) almond butter/spread, or sunflower butter for nut-free 
• 1/2 cup quinoa flakes (organic) 
• 2 Tbsp golden flaxseed meal (fine ground) 
• 3 tsp ground ginger 
• 2 tsp cinnamon 
• 1 tsp allspice 
• 1/4 tsp fine sea salt 
• 2 Tbsp coconut oil, soft 
• 2 Tbsp maple syrup (100%) 
• 1 Tbsp molasses (organic unsulphured) 

Directions

Add the dates and coconut to a food processor and blend for 15 – 20 seconds until the dates have broken up into the coconut.

Add the remaining ingredients and process for 20 – 25 minutes to combine well.

Spoon out small amounts of the mixture into your hand, then squeeze to compact the mixture. Roll into walnut size balls and place on a lined tray and refrigerate until firm.

Store in an airtight container in the fridge for up to 2 weeks. Suitable to freeze for up to 3 months.

Article supplied with thanks to The JOYful Table.

About the Author: Susan is author of The JOYful Table cookbook containing gluten & grain free, and Paleo inspired recipes for good health and well being.