- 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.
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.
Keywords: gingerbread bites, no-bake gingerbread balls