Wednesday, December 7, 2011

Raw Frosted Gingerbread Cake Balls.

Just when I thought I'd fallen into the arms of mint chocolate, ginger showed up again and reminded me why I love its warming spiciness, especially this time of year. These "cake balls" are ginger-loaded and amazing for you, so feel free to indulge on a couple with a cup of tea, because this is a holiday treat that will stand by you.

I've been playing around with raw nut-and-date-based dough ball recipes lately, but this one is my favorite, and it's based on this Raw Spice Dough Truffles with Carob Glaze recipe from the always-inspiring twins over at Pure2Raw.

Since I didn't have mesquite, lucuma, or carob powder on hand, I made a few changes to the recipe and it really did taste like two holiday treats shacked up and got happily healthy together: Spice cake and gingerbread. 

Here are my adjustments:

1/2 cup walnuts
1/2 cup almond meal
pinch sea salt 
1 tbsp cacao powder
2 tbsp molasses
1 HEAPING tsp ground ginger
1 tsp cinnamon
1/2 tsp nutmeg
1-2 medjool dates, pitted and soaked in water for a few minutes

Pulse together first 4 ingredients in food processor. Add in dates and molasses and pulse until mixture comes together. Scoop into balls.

For the glaze, I used cacao and confectioners sugar:

1/3 cup coconut oil, liquid
1-2 tbsp confectioners sugar
2 tbsp cacao powder

Whisk ingredients together and dip dough balls in. Cool in fridge until shell hardens. Makes 10 cake balls. 

They tasted more like cake balls to me (like the ones sold by Sweet Freedom Bakery) and are a really satisfying, low-sugar treat that I plan on making again for Christmas.