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Ingredients
Recipe yields 15 servings
Enjoy the flavors of freshly baked gingerbread cookies without having to turn on the oven with our Cinnamon Protein Balls! With its warm blend of cinnamon, ginger, nutmeg, allspice and clove, your taste buds will be embraced in a flavorful nutrient-packed hug. So snack guilt-free this season and treat yourself to the gift of a healthy bite-sized delight.
Recipe yields 15 servings
Add the almonds, coconut and dates to the bowl of a food processor. Manually pulse until coarsely chopped.
Add the remaining ingredients, except the water, to the food processor and manually pulse until just combined. Add the water, one tablespoon at a time, until the mixture becomes thick and sticky.
Line a large rimmed baking sheet with wax or parchment paper. Roll the dough into 1-inch balls and place on the prepared baking sheet. Place in the freezer while preparing the chocolate drizzle.
In a microwave-safe dish, combine the chocolate chips and olive oil and microwave for 15-second increments, stirring after each cycle, until smooth and melted. Add the cinnamon and stir until well combined. Pour the melted chocolate into a zip-top plastic bag or pastry bag. Cut a small corner off of the bag and drizzle over each bite. Top each truffle with a large piece of crystallized ginger. Return to the freezer for at least 30 minutes before serving. Store in an airtight container in the refrigerator for up to 1 week.