Raw Gingerbread Bites
These tasty vegan gingerbread bites are easy to make in 10 minutes with just a handful of simple, wholesome ingredients.
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.
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.
Step 2. Add the dates and blend into a crumbly dough.
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.
Use your hands to roll the dough into balls and enjoy for a sweet treat!
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.
Did you try this recipe?
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I’d love to hear about it! Click here to leave a review and be sure to tag me @runningonrealfood if you post it on social media.
Raw Vegan Gingerbread Bites
- Prep Time: 10 mins
- Total Time: 10 minutes
- Yield: 16 1x
- Category: Snack
- Method: Food Processor
- Cuisine: American
- Diet: Vegan
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
- 1 1/4 cup walnut pieces
- 1 cup packed, soft pitted dates
- 1 cup quick or rolled oats
- 2 tbsp cinnamon
- 3 tsp ground ginger
- 1 tbsp pure maple syrup
- 2 tbsp blackstrap molasses
- 1/2 tsp sea salt
Instructions
- 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,
- Add the dates and process into a crumbly dough.
- Add in the rest of the ingredients and blend into a thick, sticky dough you can easily press together between your fingers.
- 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
I made these with my 4 year old grandson and used extra maple syrup because I did not have molasses. I also added a 2 T. of ground flaxseed. They were amazing! Thank you for the recipe!
That’s awesome! Glad you could make and enjoy them together.
These are delicious! I’m so glad I gave the recipe a try.
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I’m glad you did too!
Hi how long would you say these would last not refrigerated? Would love to take them on a 3 day camping trip!
Should be fine for 3 days! Keep cool if you can. They’ll be fine either way, even longer…they’ll just get soft that’s all! Have fun.
Delicious, and easy to make! Thank you!!!
These came out PERFECT! Im a sucker for anything gingerbread, and these will definitely help keep me from eating all the cookies this year! Thank you!!
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Delicious! Made these today for a snack and they are incredibly easy to make. I also love that they had a strong gingerbread flavor.
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Yay! So glad you liked them!! And yes, gingerbread all the way! I love the molasses ginger combo, so good.
I am not keen on dates. Any ideas on a good substitution?
Thanks in advance.
You can try to use raisins but I’d recommend soaking them in hot water for 15 minutes then draining before using. Another dried fruit may work but of course will change the taste of the recipe. I can’t guarantee any of these though since I’ve never made them without dates. Your best bet would probably be raisins, that being said, they don’t really taste like dates with all the spices and molasses in there so maybe give them a try with dates anyways?
Yum! I love blackstrap molasses. Thanks for sharing this!
I lovvve molasses too. I hope you enjoy them! Let me know if you try the recipe!
Thanks for another delicious looking recipe! Is there something easy I could substitute for molasses though? Thanks :))
Made these with a pinch of cloves and half raisins and dried cranberries instead of the dates. A combo of your recipe and this one:http://www.rawmazing.com/raw-food-and-travel/.
I cannot wait to make these!! Love the gingerbread spin on this!!! Mmmmm …. may have add these to my Christmas cookie tray – I can munch on a healthy bite while everyone else eats regular ol’ cookies! 🙂
They’re totally Christmas cookie tray worthy!! Enjoy!!
What a quick and tasty recipe. It’s the perfect snack to have on hand.
Totally! I almost have some kind of bites in the fridge for a quick, tasty snack!