Gingerbread Spice Protein Balls

Ingredients

(Makes 12 balls)

• 1 cup pitted dates
• 1 cup almonds (or almond meal for a smoother texture)
• 1 scoop vanilla or unflavoured protein powder
• 1 tsp ground ginger
• 1 tsp ground cinnamon
• ¼ tsp ground cloves
• ¼ tsp nutmeg
• Pinch of sea salt
• 1–2 tbsp maple syrup or honey (optional, for extra sweetness)
• 1–2 tbsp water (if needed)

Optional:

• ½ tsp vanilla extract

Optional coating:

• 40g dark chocolate (for drizzling or dipping)

Instructions

1. In a food processor, combine the dates and almonds. Pulse until finely chopped.
2. Add the protein powder, ginger, cinnamon, cloves, nutmeg, sea salt, maple syrup, and vanilla (if using). Pulse until the mixture starts to come together.
3. If the mixture is too dry, add water 1 teaspoon at a time until it sticks together.
4. Roll into small balls (approximately 12).

Chocolate Coating (Optional)

• Drizzle: Melt a small amount of dark chocolate and drizzle over the balls.
• Dip: Fully dip the balls into melted dark chocolate, place on parchment paper, and allow to set in the fridge.

Storage

Store in an airtight container in the fridge for up to 7 days, or freeze for longer storage.