Gingerbread Balls

I love Southwest.  I love that you don’t have to pay for checking a bag.  I love that the flight attendants are always funny and entertaining.  I love that flights are guaranteed to be pretty dang cheap.  Yep, you guessed it…I’m on a plane!  This post is coming to you from the friendly skies on my way to my first workshop weekend as a Nutritional Therapy Practitioner. I’m so excited for the next 3 days of total mind-blowing, brain-filling lessons on how to be an NTP.  The people I know that have done this program say these weekends are just awesome, getting to spend time with people who think the same way you do about health, nutrition, and wellness.  I’ll let you all know how it goes!

Back to Southwest, I can’t decide if I love or hate the ‘no seat assignment’ concept.  Let’s say this…I love it when I’m an A.  But, when I’m a B or C, I’m not so happy.  Yesterday, I checked in 5 minutes after my 24 hour check-in time and got in the B group.  Dang it!  

I was elated when boarding to still be able to find one of the last window seats available.  Score!  And then, not even a minute after I got comfortable in my seat, there was kicking, screaming, and crying directly behind my chair.  Uh, oh, it was an unhappy baby on a plane situation.  Not my favorite thing in the world and I always feel really bad for the parents, but still, my dreams of a little airplane nap were O V E R.  I knew it was going to take a little bit more for me to be in my happy place on this plane ride. 

  • First, I needed something to make this plane ride somewhat enjoyable.  I needed something else to listen to besides baby cries.  I plugged in my earphones and blared some Janet Jackson Greatest Hits.  (Yes, it’s amazing…I love the Jackson’s and I love the 90’s…don’t make fun!)  
  • Second, I needed a distraction.  It was time to bust out the Us Weekly.  Celebrity gossip is a guilty pleasure of mine and I always buy a magazine when I’m at the airport as a special travel treat.  (Again, don’t make fun!)  
  • Third, I needed some yummy, fun snacks!  More specifically…a sweet treat!  Luckily, I had packed some of my Gingerbread Balls to bring on the trip.  It was the perfect time to have one…or all of them.

After my Pumpkin Pie Ball recipe was such a success for the Thanksgiving season, I knew I had to come up with something similar for the rest of the holidays that would allow even people following the Autoimmune Protocol to have a festive dessert!  

Introducing…Gingerbread Balls!

These Gingerbread Balls are a fun and easy holiday treat!  They have a ton of the gingerbread flavor we all love this time of year and are still grain-free, dairy-free, nut-free, egg-free, soy-free and refined sugar-free.  They are a great addition to this year’s cookie plate and something that everyone can enjoy regardless of food sensitivities/allergies/intolerances. 

 

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Gingerbread Balls are also the perfect pre- or post-workout energy bites, with the right combo of fat and carbs to keep you fueled.  Take them with you on your next adventure!  They pack and travel really well.

 

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Gingerbread Balls

A holiday sweet treat that everyone can enjoy! These treats are nut-free, grain-free, refined sugar-free, egg-free, dairy free, and soy-free but FULL of flavor!
Prep Time10 mins
Author: Shawn Mynar

Ingredients

Balls

  • 1/4 cup coconut manna or butter
  • 1/4 cup dates roughly chopped (about 6-7 dates)
  • 1/4 cup unsweetened shredded coconut
  • 2 tablespoons coconut oil melted
  • 1 tablespoon blackstrap molasses
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • Pinch salt
  • 1 tablespoon coconut sugar optional

Coating options

  • 1/4 cup finely chopped pecans
  • 1/4 cup unsweetened shredded coconut

Instructions

  • Place all ingredients in a food processor or high-powered blender.
  • Process until all ingredients are well combined.
  • Using your hands, GENTLY roll dough into 1" sized balls.
  • Put your choice of coating in a small bowl.
  • Roll balls into coating until completely covered.
  • Arrange balls onto plate.
  • Place in refrigerator for at least 15 minutes before serving.
  • If making ahead of time, store in refrigerator and take out 10-15 minutes before serving.

 

 

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