These taste just like gingerbread but they’re waaaay better for you. Why gingerbread because: It’s Christmas this month! This month! That’s so soon. I LOVE Christmas, I love the time spent with family friends, how everyone is in a good mood, Mariah Carey’s Christmas album playing on repeat (haha, no shame)… and the food.
Food is a big part of the celebration in our family. Both my parents are amazing cooks and they go all out on Christmas Day and Boxing Day. Mum actually goes all out with Christmas Baking in the lead up too. This year I’ve decided to take a leaf out of her book and do the same, but a little healthier than the usual Christmas baking.
My vegan choc-peanut brownies were the first cab of the rank, check them out! These delicious balls are this weeks treat and they’re full of festive flavour and natural goodness. If you’re not one to keep lots of spices at home then try to focus on the ginger and cinnamon in the mix as they’re the most essential. If you want to try some new spices but have no clue where to start then you should definitely be checking out Raw Spice Bar, they have a monthly spice box subscription service where you get sent new spices to try each month. The not pumpkin spice one in the November trio works well in these balls! You can sign up for just a month too. Hot tip: You can get $5 of by using the code FLAVOR6 at checkout.
Enough spice talk, back to the Christmas baking. Or not baking, as the case might be with these guys. They’re super quick and easy to make with an almost fudgy texture. The key to that texture is making sure you process everything quite finely before adding the wet ingredients. No need to rush, they take so little time anyway – I hope you enjoy them!
1 cup oats
1/4 cup almonds
1/4 cup cashews
2 tsp flaxseed
2 tsp linseed
1.5 tsp groung ginger
1 tsp cinnamon
pinch ground gloves
1 Tbs chia seeds
3 Tbs rice malt syrup
3 Tbs tahini
1 tsp vanilla extract
1-2 Tbs water
Place all dry ingredients in a food processor and blend until they are the consistency of fine bread crumbs. Don’t worry if you’ve got a few flax or linseeds that are still whole, they’ll just add texture.
Add the rice malt syrup, tahini and vanilla and process until well mixed. Add the water slowly until mixture is clumping together. Check consistency at this point, you want it to roll into balls easily, if it’s too dry add more water.
Wet your hands and roll into your preferred size ball, I usually go with walnut shell sized, or avocado pit sized (does anyone ever use that for size reference?!).
At this point you can dust them in coconut for decoration if you like but I leave them as is, so the spices can shine through. Leave in the fridge for at least 30 minutes to firm up. Store in an airtight container in the fridge.
Links to Raw Spice Bar are affiliate links, this means if you end up purchasing a subscription I get a small commission that helps keep this blog up and running!