These gingerbread vegan protein balls are leftovers from yesterdays dessert cook up!
Literally took me 20 minutes to whip up, clean up and eat 1 or two… perfect for a last minute sweet tooth crisis 😉
Into a blender:
- 1.5 cup soaked almonds
- 4 pitted medjool dates
- 1 scoop Body Science Vegan protein (optional – can replace with cacao powder or hemp powder)
- 1 teasoiin ginger spice
- 1 teaspoon cinnamon
Pulse for 1-2 minutes until formed into a large “dough” ball
Divide into mini balls (and optional – roll in coconut)
Store in fridge or freezer for up to 2 months.
Extras: if these are for Christmas and your family are non-vegan, you can roll them in white chocolate and top with some chia seeds and goji berries. A vegan option – roll in vegan white chocolate or top with whipped coconut cream, a mint leaf and goji berry)
You may also want to use the same mixture to make some GINGERBREAD MEN. How? Once mixture is formed into a large ball, instead or rolling again into smaller ones, just divide mixture into two and roll out each batch between two pieces of baking/parchment paper and press a gingerbread stencil in. Put in fridge for 10 minutes, then decorate.
yours wholesomely, kaelli X
you can also find me on instagram: itswholesomekay and facebook: WholesomeKay