Dec09
Gingerbread Bliss Balls Recipe
The holidays used to be a challenging time to be paleo. Even now that gluten and dairy-free have gone mainstream and a focus on health is on the rise, there can still be tense moments at family gatherings when it comes to ingredients.
Not to mention, most of us are tempted to stray from our diets during the holidays due to simple nostalgia. The seasonal flavors we’ve known since childhood come calling, and it becomes difficult not to answer. That’s why I created these gingerbread bliss balls.
Each bite is packed with classic gingerbread flavor, minus the “bread” — so you can get a taste of the holidays without giving yourself a stomachache.
And to make them even more nutrient-dense, I mix in collagen-rich Grass Fed Bone Broth Protein for an extra anti-aging boost.
Cheers to a very paleo Christmas!
Gingerbread Bliss Balls
Prep time: 5
Total time: 10-15 minutes
Serves: 8-10 balls
Ingredients
- 1 cup raw pecans
- 15 soft medjool dates, pitted
- 1 scoop Paleovalley Bone Broth Protein
- 1½ tsp raw cacao powder
- 1 tbsp maple syrup
- ½ tsp cinnamon
- ¼ tsp ginger
- ⅛ tsp cloves
- ⅛ tsp nutmeg
- ½ tsp allspice
- ½ tsp pure organic vanilla extract
- pinch of sea salt
- Shredded coconut for rolling
- Goji berries for garnish
Equipment
- Food processor
Directions
- In a food processor, pulse pecans until broken down, but not too finely.
- Add remaining ingredients and pulse until a sticky dough forms. If the mixture is too wet, add additional nuts. If the mixture is too dry, add a teaspoon of warm water or nut butter to help the mixture blend (just add dash by dash, because you don’t want it too wet).
- Roll mixture into small balls and coat with coconut shreds.
- Top with a goji berry to garnish and refrigerate for 10 minutes to harden.
- Store in an airtight container in the fridge for up to 5 days.
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