These tasty vegan gingerbread bites are easy to make in 10 minutes with just a handful of simple, wholesome ingredients.

A plate of gingerbread balls, one on top has a bite out of it.

Features

  • Vegan and gluten-free.
  • Oil-free.
  • 10 minutes.
  • 7 ingredients.
  • Healthier holiday treat.

Ingredient Notes

  • Walnuts: Use plain, raw walnut with no added oil or salt. Pecans, cashews or almonds also work or you can you use a mixture of nuts.
  • Dates: You’ll need soft, moist dates for this recipe. If your dates are overly dry, soak them in hot water for 10 minutes then drain well before use.
  • Spices: You’ll need cinnamon and ground ginger.
  • Molasses: Any variety of molasses is suitable.
Close up of raw gingerbread balls on a tray, one on top has bite out of it.

Step by Step Instructions

Step 1. Add the walnuts and oats to a food processor and blend into a grainy consistency.

A few larger pieces left behind are ok but they should be mostly broken down.

Blended, grainy flour in a food processor.

Step 2. Add the dates and blend into a crumbly dough.

A crumbly, blended dough in a food processor container.

Step 3. Add the rest of the ingredients and blend into a thick, sticky dough you can easily press together between your fingers.

If the mixture seems to dry or crumbly, add 1-2 tbsp warm water and process again. With the molasses, this shouldn’t be necessary but may happen if your dates were very dry.

Overhead image of energy ball dough in a food processor container.

Use your hands to roll the dough into balls and enjoy for a sweet treat!

Large tray of raw energy balls.

Notes and Tips

  • Storing: Keep in a sealed container in the fridge for up to 10 days or freeze for up to 3 months. Okay at room temperature for a few days if kept cool and dry.
  • Dates: It’s important to use soft, moist dates. If your dates are overly dry, soak them pitted in hot water for 15 minutes then drain well before using in the recipe.
  • Serving: Enjoy as is or crumble over ice cream, yogurt, smoothies bowls and oatmeal for a gingerbread cookie dough addition. Can also be blended into homemade ice cream to make a blizzard.
A plate of gingerbread balls, one on top has a bite out of it.

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A plate of gingerbread balls, one on top has a bite out of it.

Raw Vegan Gingerbread Bites

  • Author: Deryn Macey
  • Prep Time: 10 mins
  • Total Time: 10 minutes
  • Yield: 16 1x
  • Category: Snack
  • Method: Food Processor
  • Cuisine: American
  • Diet: Vegan
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Description

Sweet little no-bake gingerbread bites that take just 10 minutes to make. Try them for a healthy holiday treat or sweet snack anytime. 


Ingredients

Scale

Instructions

  1. Add the walnut pieces and oats to a food processor. Mix until broken down into a grainy flour consistency. If there are a few larger pieces of walnuts left behind that’s ok, but it should be mostly broken down,
  2. Add the dates and process into a crumbly dough.
  3. Add in the rest of the ingredients and blend into a thick, sticky dough you can easily press together between your fingers.
  4. Use your hands to roll the dough into 16 balls.

Notes

Dates: It’s important to use soft, moist dates. If your dates are overly dry, soak them pitted in hot water for 15 minutes then drain well before using in the recipe.

Storing: Keep in a sealed container in the fridge for up to 10 days or freeze for up to 3 months. Okay at room temperature for a few days if kept cool and dry.

Serving: Enjoy as is or crumble over ice cream, yogurt, smoothies bowls and oatmeal for a gingerbread cookie dough addition. Can also be blended into homemade ice cream to make a blizzard.


      Nutrition

      • Serving Size: 1
      • Calories: 134
      • Sugar: 13 g
      • Sodium: 75 mg
      • Fat: 6 g
      • Carbohydrates: 19 g
      • Fiber: 2 g
      • Protein: 2 g

      Keywords: gingerbread bites, no-bake gingerbread balls