Holiday no-baking! Ohhhh yes.
Meet the little gems I like to call Raw Gingerbread Bites with two-ingredient icing.
Chewy, doughy and soft with all the gingerbread flavor… aren’t they the cutest? That white icing though…
These happen to be the only thing that worked out this week… if we’re being honest.
This week was nothing short of getting kicked when you’re already down. Or running a marathon and finishing with your best time, only to find out you were disqualified from the start. Or doing hours upon hours of work and having nothing to show for it in the end.
Yup… one of those.
I hate saying it was “one of those weeks” because I feel like that brings added attention to the situation, which brings about an expectation for more unfortunate happenings… ya know?
I like to think I’m self aware and old enough to realize that sh*t happens, so move on and get over it… but at one point I said something like “Really? Is this some sort of sick joke?”, which brought on the tears because I have too many emotions. Mind you I work from home and live by myself… so I’m talking out loud to no one, except maybe to Taz as he’s my little life-saver in chihuahua form. He gets me.
Anyways, do you think I’m a crazy person yet?!
It’s okay. I feel like a total psycho this week… but I’m forcing myself to keep going and keep my head up. Really trying to work on this staying positive thing… while reminding myself that everything always works out, because it always does. It’s only a week of wasted work. No big deal… LOL.
Are you ready for some balls?
Let’s move on to holiday things and gingerbread balls because Christmas is 9 days away (!!) and we must soak it all in before it’s gone. Eek! In case you haven’t gotten around to holiday baking (or no-baking) yet, raw gingerbread bites are coming to the rescue. Balls, balls, balls, to the rescue. These aren’t my first batch of balls, but they are up there with the yummiest tasting balls (along with my lemon coconut energy balls)!
Sorry. I just can’t help it today… just laugh with me. TGIF.
For reals though – chewy bites, protein balls, sweet treats… call them what you will.
These mini delights are an oil-free, healthy dessert (with a higher protein option!) that come together in like 9 minutes. No food processor or blender required (no big messes!). So basically, these are right up my alley for the weekend. Did I mention they make for the best after dinner “something sweet” or a pre/post workout snack? Or they would make for the perfect festive treat to bring to work. You’ll want to keep them all to yourself though.
Also, the icing is an optional step, but I probably wouldn’t skip it if I were you because where’s the fun in that?
You could also do melted nut butter in place of icing, if that’s more your thang.
Also, I buy this organic, unsulphured molasses. Molasses is high in iron and calcium, all the more reason to roll these bites. You also also use brown rice syrup, which will alter the color to a lighter shade, but still works as it’s super thick and sticky.Print
- 1 1/4 cups gluten free flour (can sub for oat flour)
- 1/4 cup vegan protein powder (plain or vanilla flavor; or can sub for more flour)
- 3 tablespoons coconut sugar
- 1 1/2 teaspoons ginger
- 1 1/2 teaspoon cinnamon
- 3/4 teaspoon nutmeg
- 1/4 cup molasses (or brown rice syrup)
- 1/4 cup almond butter (or any nut butter)
- 1/2 cup milk
Two-Ingredient Icing (optional)
- 1/3 cup + 1 tablespoon vegan powdered sugar
- 1 1/2 teaspoons water (or dairy-free milk)
- In a large bowl, whisk together flour, protein powder, sugar, ginger, cinnamon and nutmeg. Set aside.
- In a separate small bowl, combine molasses and almond butter; mix until combined. Then pour in almond milk and microwave for 30 seconds (or do this on the stovetop in a small pan) until warmed, to easily stir together.
- Pour wet ingredients over dry and mix. Mixture will seem dry but keep mixing; it will come together in a big mound.
- Scoop out 2 tablespoons and form a ball with your hands. Flatten it out a couple times before rolling into a ball to get it nice and sticky. Finish rolling into balls until mixture is gone.
- Next, make the icing. Mix powdered sugar and water together in a small bowl. Carefully transfer/pour icing into a ziplock plastic baggie and cut off a tiny corner. Drizzle over gingerbread balls and refrigerate 5-10 minutes to harden.
- * I haven’t tried any other sticky sweeteners besides molasses and brown rice syrup.
- ** Store in refrigerator, covered, up to a week.
- *** Can also use melted nut butter in place of icing if you aren’t into powdered sugar!
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