Makes
Makes: 38 Balls
Prep time or Cook time: 1 1/2 hours (includes 1 hour chilling time) | Servings: 38 Balls
Notes
Gingerbread spices meet tangy cranberry and zesty orange for an invigorating festive bite. These bliss balls are protein-boosted with chickpeas and Everee, making them a nourishing treat that feels indulgent yet wholesome. Perfect for holiday snacking, gifting, or a post-workout boost, they’re packed with flavour, festive cheer, and a touch of creamy decadence if you add white chocolate. Get into the holiday spirit with these vibrant, nutrient-rich bites
Ingredients
- 1 cup dried cranberries
- Zest and juice of an orange
- 1 can chickpeas, rinsed and drained
- 10 scoops your choice of Everee
- 2 heaped Tbsp’s almond butter
- 2- 3 heaped Tbsp’s honey
- 1 cup of almond meal
- ½ cup desiccated coconut
- 1-2 tsp ground ginger (if you like ginger add 2 tsp)
- 1 tsp vanilla
- Optional - ½ cup white chocolate chips (or chopped white chocolate) or ½ cup chopped roasted almonds
- Desiccated coconut (1-2 cups) for rolling, mix with ½ teaspoon raspberry powder to colour pink and give extra zing.
Instructions
- Combine cranberries with orange zest and juice in a bowl and let them infuse for 10 minutes.
- Add the soaked cranberries, dates, and all remaining ingredients to a food processor. Blitz until smooth and well combined.
- Transfer the mixture to a bowl and refrigerate for 1 hour (or freeze for 20 minutes) until firm.
- Using wet hands, roll the mixture into bite-sized balls to prevent sticking.
- Coat each ball in desiccated coconut by rolling them in a shallow dish until evenly covered.
- Store in an airtight container in the fridge for up to 14 days or freeze in a zip-lock bag for up to 2 months (if they last that long!).
*These balls are soft and fudgy; you can make the texture firmer with the addition an extra ½ cup of coconut.
