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Healthy Gingerbread Energy Bites

The holidays– treats, cookies, candy, drinks. How are we already in the holiday season? It seems like just yesterday, I was laying by the pool.

I will have REAL gingerbread cookie recipe in here real soon! I have one that tastes JUST like the ones we get in Colonial Williamsburg!) But in the meantime,These taste just like the gingerbread cookies we know and love. To be honest, the chocolate drizzle isn’t needed – it just made these look at lot prettier than the round, brown balls they looked like pre-drizzle. I have boys, so you know, the first thought that came to my head…..:)  You can opt for or against the chocolate drizzle. (Oh and they ARE 11 year old boy approved. He said they taste just like gingerbread!)

These are an irresistible snack to have for breakfast, or as a pre- or post-workout snack, or even as dessert 😍 if you’re a gingerbread fan, you’re going to go nuts for these! Enjoy 🙂


  • 1 cup pitted dates about 12
  • 1 cup toasted pecans
  • 1 tablespoon molasses


    1. Roughly chop the pitted dates and add them to a high-powered blender or food processor (I used my food processor). Blend until they’re broken down into small bits or a paste.
    2. Add the toasted pecans, molasses, cinnamon, ginger, nutmeg, and cloves and pulse until combined. The pecans should be in small bits – be careful not to over-process or the oils will start to separate. If this happens, just dab off the excess oil with a paper towel.
    3. Roll into 1-inch balls and place on a cookie sheet.
    4. Finely chop the dark chocolate and melt in the microwave. Place the melted chocolate into a zip bag or piping bag, snip the corner and drizzle over the energy balls. Let chocolate harden in the refrigerator.
    5. Keep stored in a sealed container in the refrigerator or freezer.
  • 1 teaspoon cinnamon
  • 1 teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon cloves
  • ¼ teaspoon kosher salt
  • 2 oz. dark chocolate to drizzle (optional)


Healthy Gingerbread Energy Bites

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By: Rachel Conners
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Credit: Bakerita