Christmas-inspired gingerbread energy bites
Photo and recipe by Grounded and Surrounded
Who says you have to sacrifice your sweet tooth in the name of health? I’m all for finding healthy ways to satisfy my cravings, especially at this time of year when we are surrounded by temptations and opportunities to indulge.
I love these six-ingredient gingerbread energy bites by Grounded and Surrounded: they’re gooey, satisfying, and perfectly sweet. Plus, the pumpkin pie spice contains cinnamon, nutmeg and ginger, which are packed with antioxidants, B vitamins, iron, potassium, zinc, and essential minerals to help your body and mind function at their best. These spices not only aid digestion and regulate blood sugar, but they help curb extra holiday cravings so you can remain in balance.
In addition to the nutrient-loaded spices, the recipe’s dates provide a great alternative to sugar, as they contain fibre calcium, iron, phosphorus, sodium, potassium, magnesium, sulfur, and zinc.
Best part? This recipe takes less than 20 minutes to prepare. Throw them in the freezer when you’re done, and grab a bite (or two) as an energizing snack or post-meal treat!
Six-ingredient gingerbread energy bites
Photo and Recipe by Grounded and Surrounded
Ingredients:
1 cup almonds
1 cup pitted and dried dates
1/2 cup shredded unsweetened coconut
2 Tbsp molasses
1 tsp pumpkin pie spice
1/8 tsp sea salt
1 TBSP water, if needed
Option: Add in extra ground ginger, nutmeg and cinnamon
Instructions:
Line a bread pan with saran wrap. Set aside.
Add all ingredients, except water, to a food processor.
Process on high until a crumbly and sticky mixture form. Take some mixture and see if it sticks together enough to form into a ball. If it does, go ahead and press your mixture into the saran lined pan. If not, pulse in a little water to wet the mixture just enough to make it hold together.
Place pan in freezer for 1/2 hour or fridge for 1 hour to allow the mixture the harden. After the mixture is slightly hardened, lift out the saran wrap out of the pan. Then, cut the mixture into squares, sprinkle with additional shredded coconut and store covered in the fridge or freezer.