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Gluten Free Ginger Bliss Balls
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4.84 from 6 votes

Ginger Bliss Balls

These gluten free Ginger Bliss Balls are the perfect afternoon pick-me-up. Made from naturally free from ingredients and dairy free and vegan, these suit most special diets. Easy to make and store for 2 weeks in the fridge - if they last that long!
Prep Time20 mins
Chill Time30 mins
Total Time50 mins
Course: Treat
Cuisine: Free From - gluten, dairy, wheat, soya, egg
Keyword: Dairy Free, easy, Ginger, Gluten Free, no-cook, raw, simple, Vegan
Servings: 20 bliss balls
Calories: 132kcal
Author: Glutarama


  • 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

To coat

  • 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!


I really LOVE ginger so if like me you want your Ginger Bliss Balls to pack a punch you could try the same recipe with an inch of peeled and chopped fresh ginger. This will reduce the sugar levels too.
If you don't have buckwheat in your cupboards, plain GF will do or corn, tapicoa, rice coconut...don't be scared to play with the recipe. I have tried with both  buckwheat and coconut and both work just as well.


Calories: 132kcal | Carbohydrates: 13g | Protein: 2g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 1mg | Sodium: 3mg | Potassium: 118mg | Fiber: 2g | Sugar: 8g | Calcium: 18mg | Iron: 1mg