Ginger's Balls
Peeps! You’re gonna love these date-nut confections — perfect for a hot summer day. You can find the recipe in my cookbook, but today I’m just giving it away in the newest episode of Cooking with Mistress Ginger. Enjoy! XO, MG
Ginger’s Balls
Yields 10 balls
Besides being vegan, my succulent balls have no refined sugar or gluten in them. These date-nut morsels could serve as a healthy dessert option, a power-packed midday snack, or even an on-the-go breakfast. I’ve said it before, and I’ll say it again––you are going to love my balls!
½ cup raw cashews
1 cup pitted medjool dates (about 10 dates)
1 tablespoon peeled and minced fresh ginger
⅛ teaspoon ground cardamom
¼ cup hempseeds or unsweetened shredded dried coconut
Put the cashews in a food processor and process until coarsely ground. Add the dates, ginger, and cardamom and process until well combined.
Roll the mixture into 1-inch balls. Put the hempseeds on a plate and roll each ball in the hempseeds. Shake off the excess so that a thin coating remains.
Store in a tightly sealed container in the refrigerator and enjoy my balls within 2 weeks.
Per ball: 121 calories, 3 g protein, 4 g fat (1 g sat), 20 g carbohydrates, 1 mg sodium, 22 mg calcium, 2 g fiber
Tricks of the Trade
On the subject of dates, I recommend not moving in with a new lover until you’ve had at least ten dates. That’s my personal rule: ten dates or two weeks—whichever comes first.
Get the cookbook!
