This recipe for Ginger Bliss Balls is ridiculously easy to make (as long as you don’t mind getting sticky fingers!) and so, so filling.
The idea behind this type of recipe is to tick a few boxes; it’s made with unrefined sugars, it’s no bake therefore a raw recipe and it’s packed with nutrients and slow release carbs. This is why you see lots of recipes like this on fitness websites. It’s kind of the baby sister of protein bars I guess.
What’s so good about a bliss ball then?
These are ideal for post exercise for the reason I mentioned above, the slow release ingredients in the recipe are high in fibre too so great to get your blood sugars up and keep them up until you have a meal. The nuts also give you an element of calcium which those following a diary free or vegan diet 55 Ginger Bliss Balls so I am not for once second saying that these are the answer! I also think it’s physically impossible to eat that many, they REALLY are so filling.
Another great thing about these raw bliss balls is that, as I keep mentioning, they are filling so you’ll only need 1 maybe two with a glass of water to do the job and fill you up. the fact that they are little walnut-sized balls is perfect portion control.
Dates on their own are rich in iron, potassium, calcium, magnesium, and they are the main source of fibre in this recipe. They are also rich in calories, making them a great energy source. Plus, because they are so sweet in taste, dates are a great alternative to refined sugars, hence no need to add sugar to this recipe.
Can I use fresh ginger instead of crystallised ginger?
Yes of course you can, but be prepared to need to add more dates as the fresh ginger will not have the same ‘sticky’ value to add to the recipe.
I would recommend a 1 inch piece of peeled ginger root that’s been chopped and then added to the food processor. This change of ingredient will make the Ginger Bliss Balls far more punchy in flavour with a real ginger kick. It will also lessen the over all sweetness of the balls so coating every ball with chocolate would be advised if you were hoping for this snack to hit the sweet spot.
Fresh ginger will also make these delicious bliss balls multi tasking treats. As many know, ginger is an anti-inflammatory and a great aid for the digestion. It also helps to lower blood sugars and reduce nausea or morning sickness.
If my daughter liked dried fruits these would be perfect for her Diabetes as she often needs a little carb-filled but slow release snack post exercises – if you want to read more about Bethany and her Type 1 Diabetes you can find information here Type 1 Diabetes and us: diagnosis story
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What’s the difference between cocoa and cacao powder?
You may be scratching your head and wondering what this cacao is in my Ginger bliss balls recipe. I’ll admit to wondering what the difference was myself a few years back.
In basic terms. the difference between the to two coco-related foods is the production process. Cocoa is our age-old recognisable bitter dark brown powder that is use in baking and hot chocolate. Sometimes you find cocoa is sold with added ingredients such as salt sugar and sometimes preservatives.
Cacao is produced at far lower temperatures than cocoa and this is the key to this powder being sold as a super food with additional health benefits. At the end of the day, both are sugar free (usually) and both create a healthier chocolate alternative but with cacao you are more likely to receive additional minerals, namely iron, potassium and magnesium and is has higher levels of fibre too.
If you love the idea for these gluten free ginger bliss balls then I reckon you’d be interested to find out that there are other delicious no bake recipes on this website to suit all needs. Whether you need a post exercise fix, an afternoon pick-me-up or just a cheeky sweetie I bet I have something that will interest you here in my Top 12 No Bake Recipes – all gluten free, quick and easy.
Ginger Bliss Balls Recipe
Ginger Bliss Balls
- 100 g cashews
- 100 g dates
- 70 g ground almonds
- 70 g crystallised ginger
- 50 g coconut oil
- 40 g buckwheat flour or coconut flour
- 2 tbsp carob powder
- 100 g 85% dark chocolate or your favourite dairy free chocolate
- Add the cashews to the blender and blitz for a few seconds then pop all the remaining ingredients in a blender and blend until thoroughly combined (the mixture should start to clump together in the blender.
- Check the mixture clumps by scooping out a teaspoon and squeeze into the palm of your hand. If the mixture is too dry and crumbles add a few more dates to make the mixture more sticky.
- Using the teaspoon take walnut sizes clumps of mixture and roll into balls and place on a tray or plate
- Once all the mixture has been balled, heat the chocolate in the microwave, careful not to burn.
- Dip the balls into the chocolate and place on a piece of baking paper or other non stick mat.
- I tend to leave some un-coated in chocolate, it's a personal preference and gives me a choice when I go to the fridge depending on how sweet a tooth I have at the time!
- Pop in the fridge for at least 30mins
- They’re ready!
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