Gingerbread spiced bliss balls for Christmas

Gingerbread spiced bliss balls for Christmas :: Sonja Dahlgren/Dagmar's Kitchen

I have made these healthy little gingerbread bliss balls around Christmas time a few years in a row now. And every time (before I make them) I think to myself; Are they really that good? Are they worth making again?

And, after making them, I realize every time that the answer is definitely YES! These are SO easy to make and SO good! And it’s a sweet that make you feel good afterwards too, since they are packed with nutrition and good energy.

Many bliss ball recipes call for dates, but for this recipe I like apricots better. They aren’t as sweet as dates and they have one of the lowest glycemic index of all dried fruit – only 31 in fact. So they won’t make your blood sugar rush as fast! Just make sure you go for sulfite free apricots (they are dark brown in color) and preferably organic.

I’ll be back again next week with a super delicious kale salad recipe for Christmas! Until then – I hope you try these. Please let me know what you think in the comments if you do!

Gingerbread bliss balls

makes about 20

1 cup + 1/4 cup (200 g) raw almonds
1 cup (200 g) dried apricots (sulfite free)
50 g raw cocoa nibs (can be omitted but they do add a nice crunch)
1 tsp ground ginger
1 tsp ground cloves
1 tsp ground cardamom
2 tsp ground cinnamon
0,5 tsp sea salt
juice from 2 small clementines (or 1 orange)

finely chopped almonds, lingonberry powder, chia seeds or cinnamon to roll in

1) Place the almonds in a high speed blender or in a food processor and process until you have a grainy consistency. Add spices and cacao nibs and pulse a few times until well mixed. Add apricots and clementine (or orange) juice and process until everything is well mixed and a dough forms. You might need to stop and scrape the mix down the sides a few times during the process if your blender/food processor isn’t powerful enough.
2) When all ingredients are well mixed, use your hands to form 20 round balls. Roll them in chopped almonds, lingonberry powder, chia seeds or cinnamon and chill in the fridge for 30 minutes before serving. Keeps for at least a week in an airtight container.

Gingerbread spiced bliss balls for Christmas :: Sonja Dahlgren/Dagmar's Kitchen

show hide 1 comment

valentina | sweet kabocha - December 6, 2016 - 5:33 pm

That lingonberry powder has an awesome color! Big love for dried apricots here btw ;)

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