Gingerbread Energy Bites

Course Snack
Prep Time 15 minutes
Total Time 15 minutes
Servings 14 balls
Author Rachel Conners


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


  1. Roughly chop the pitted dates and add them to a high-powered blender or food processor (I used my Vitamix). 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.