GINGERBREAD BLISS BALLS

SAVE RECIPE

These Gingerbread Bliss Balls have that recognisable Autumn flavour,without the sugar rush. They are a brilliant nutritious snack to pick the little people up when they hit a slump between meals, perfect with orange or satsuma slices on the side. The blissballs go wonderfully with mummy’s afternoon coffee too-especially with a few flecks of Maldon salt on top!

INGREDIENTS

  • 1 cup (about 8) pitted Medjool dates 
  • 1/2 cup rolled oats 
  • 1/2 cup cashews 
  • 1 heaped tablespoon almond butter 
  • 1/2 tsp cinnamon 
  • 1/4 tsp ground ginger 
  • Pinch of cloves 
  • Pinch of allspice 

METHOD

  1. Add all the ingredients to a high speed blender or food processor. Pulse and scrape down the sides of the bowl a few times. I like to leave a little bit of texture, but process as finely as you like.
  2. Once you have a sticky dough, scoop out heaped teaspoons and roll into small balls, or for younger children oblong ‘fingers’ work well.
  3. Chill in the fridge to firm up a little. Store in the fridge, keeps for at least a week - if they last that long! 

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