Double Ginger Energy Balls

09/02/24

Get ready to double down on ginger! These energy balls pair warming ground ginger with sweet, chewy bites of crystallised ginger. Made with wholesome ingredients, like medjool dates, rolled oats and raw cashews, these no-bake healthy snack balls are perfect for a quick energy boost. Vegan-friendly!

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Open my fridge on any given day and you’re guaranteed to find a stash of energy balls. Flavour-wise, it’s always a roulette—maybe there’s these energising matcha bliss balls, or this swoon-worthy decadent hazelnut chocolate chunk flavour. But, lately, it’s the newcomer, these ginger energy balls, on firm repeat.

They feature a blend of wholefood cashews, dates, and oats, and are flavoured with two types of ginger. Yes, double ginger friends, both ground and crystallised. Ground gives a warming hum throughout, while crystallised—a little chunk pushed through the middle of each ball—adds a burst of sweet and spicy flavour. Think Ferrero Rocher vibes, but ginger💃 .

As a Registered Nutritionist, I love how energy balls (aka bliss balls) pack in a variety of nutrient-dense, plant-based ingredients, like nuts, seeds, dried fruit, coconut, oats, and spices. Each bite offers a mix of nutrients, such as heart-healthy fats, protein and dietary fibre. Plus, they’re pre-portioned, making them a great healthy on-the-go snack.

Gather Ingredients

Cashews. Go for raw and unsalted. They blend creamier than roasted cashew, plus their mild flavour let’s the other ingredients shine.
Medjool dates. A large, soft and sticky date with a caramel-like sweetness. Find them in the chilled produce section of the supermarket—not with the dried fruit. Despite being technically dried, they’re still super moist.
Rolled oats. Aka old-fashioned oats. They add a nice chew and a bit of bulk.
Ground ginger. A warming spice made from dried ginger root ground into a fine powder. It blends seemingly with the other ingredients, infusing a ginger flavour throughout.
Crystallised ginger. This is ginger root cooked in sugar syrup, then coated in sugar and dried. While I usually favour minimal added sugars in my recipes, the extra sweetness, texture, and flavour here really elevate these. Remember, everything in moderation💛.

You’ll also need the basics: coconut oil for a fudgey texture, a splash of water to help bind, vanilla extract for great flavour, and a pinch of salt to make the ingredients pop.

Kitchen Tips

Keen to give these healthy energy balls go? Here are my tried-and-tested tips:

Beware the pit. Medjool dates contain a rock-hard pit (inner seed), which is a food processor blade’s arch-nemesis. To remove it, slice the date lengthwise down the middle, pull apart the flesh, and extract the pit. If your dates are labeled ‘pitted,’ double-check the pits have indeed been removed. If you miss one, your food processor (or teeth—eep!) will let you know.
Fine-tune the texture with water. Depending on the freshness of your ingredients (e.g. dates, oats and cashews), you might need a splash more water to help the mixture blend smoothly and come together into a sticky, cohesive dough. Here less is more, so start with 1 tsp.
If you notice your hands getting a bit oily while rolling, never fear! This is due to the natural oils in the coconut and nuts, but can become more noticeable if the ingredients are blended for too long, as more oil’s released from the nuts. Once you place the balls in the fridge, the oils will firm up, giving them a deliciously fudgey texture.

Don’t want to add the crystallised ginger? Feel free to skip it. They’ll still pack a ginger punch without, though I’d recommend bumping up the ground ginger by ½ tsp.

Thanks for reading! If you’re digging these ginger energy balls, make sure to check out my Fig, Tahini & Mānuka Honey Bliss Balls. They also feature ground ginger and are seriously moreish.