Heavenly Gingerbread Bliss Balls
These bliss balls taste just like gingerbread cookie dough and are sooo delicious. They are chewy and gooey and just amazing. For those who love ginger and cinnamon you will adore these. The thing i love about this recipe is that it is so simple to make and literally takes no time at all to have a delicious snack. The ingredients used in this recipe are extremely basic and can be found in a supermarket, so there is no need to go to any special stores to get one off items that you’ve never herd of and that you’ll probably never use again. I love creating simple and easy recipes that can be made in minutes and that taste amazing. It makes me happy to create recipes for people to enjoy and to hopefully like and remake again. Even if these don’t sound like your cup of tea, give them a go as you will never know until you try them. You can also try using other dried fruits if dates aren’t your thing, I am the first to say dates are definitely an unusual taste and texture and they are extremely sweet and very chewy. But after a while of just adding a few date to bliss balls your taste buds will change and you will come to enjoy the flavor and health benefits they provide.
I hope this recipe bring you joy and that it inspires you to get in the kitchen and enjoy yourself!!!!
- 1 1/4 cup of dates pitted
- 1 tablespoon of cinnamon
- 1 teaspoon of ginger
- 1/4 teaspoon of cloves
- 1/4 teaspoon of vanilla extract
- 1/2 teaspoon of nutmeg
- 3/4 cup of oats
- 2/4 cup of ground almonds
- Place all of the ingredients apart from the dates into a food processor and pulse until all combined and ground down into a crumb.
- Add in the dates, a few at a time while the food processor is still going - the mixture should go all sticky.
- Once the dates have combined in with the dry ingredients roll them into balls, around 1 tablespoon each for size.
- Place the balls into the fridge to set for an hour then leave them in a tightly sealed container or jar for up to two weeks.
- This recipe requires a food processor.
Recipe Credit: Mia