These Anti-Inflammatory Ginger Energy Balls are an easy way to add more anti-inflammatory foods to your everyday diet. These tasty, no bake snacks are so easy to prepare and can be ready in about 15 minutes!
I love fresh ginger both for its anti-inflammatory properties (it’s definitely on the “do eat” section of this Anti-Inflammatory Diet Food List) and its flavor. It’s fantastic in unexpecting places, like smoothies. You must try this Pineapple Smoothie to see what I’m talking about! It’s the star of this Ginger Jasmine Rice recipe. It was only a matter of time before I used fresh ginger in one of my energy ball recipes.
Grab and go snacks are definitely my jam. This recipe works so well because it has the classic energy ball formula of dates and nuts, but adds in some fresh flavor with ginger, orange juice, and spices. You’re going to love it.
Recipe Ingredients-What You Need
It isn’t just the ginger that has anti-inflammatory properties here. Almonds, citrus, dates, cinnamon, and pumpkin seeds all have nutrients that have been found to fight inflammation as well.
How to Make Energy Balls
I have a ton of different energy ball recipes on my site. Most of the them, like these Chocolate Peanut Butter Energy Balls, require the use of a food processor. If you’d like a recipe that doesn’t require a food processor, try this Oatmeal Cookie Energy Ball recipe.
If you do have a food processor, making energy balls couldn’t be easier. Place your ingredients in the food processor. Here are the ingredients for the Anti-Inflammatory Energy Balls in my food processor.
Process until everything is broken down.
When you hold the ingredients between your fingers, it should stick together. Now all you have to do is roll the mixture into balls. Done! Easiest healthy snack ever.
Anti-Inflammatory Ginger Energy Balls Recipe Tips
- These are best stored in an airtight container in the refrigerator.
- These energy balls will last in the fridge for about 2 weeks and can also be frozen for 3 months.
- Other nuts and seeds can be substituted in equal amounts, but the flavors will change.
- I typically use the common Deglet Noor date, but Medjool dates will work as well.
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Anti-Inflammatory Ginger Energy Balls
- Total Time: 15 minutes
- Yield: 18 balls 1x
Description
These energy balls have delicious flavor from fresh ginger, cinnamon, allspice, cloves, and fresh orange juice. They make a healthy snack that is full of anti-inflammatory properties.
Ingredients
- 1 cup almonds
- 1/2 cup dates
- 1/4 cup pumpkin seeds (pepitas)
- 1/4 cup fresh orange juice (from one small orange)
- 1 teaspoon peeled and chopped ginger
- 1 teaspoon cinnamon
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cloves
Instructions
- Place all ingredients in the food processor and process until the ingredients are broken down and stick together when you press between your finger and thumb.
- Roll the mixture into balls and place on a tray lined with parchment paper.
- Place in the freezer for 10-15 minutes. (This step is optional)
- Keep leftover energy balls stored in the fridge for up to 2 weeks and the freezer for up to 3 months.
Notes
- These are best stored in an airtight container in the refrigerator.
- These energy balls will last in the fridge for about 2 weeks and can also be frozen for 3 months.
- Other nuts and seeds can be substituted in equal amounts, but the flavors will change.
- I typically use the common Deglet Noor date, but Medjool dates will work as well.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: snack recipes
- Method: no bake
- Cuisine: anti-inflammatory
Nutrition
- Serving Size: 1 ball
- Calories: 60
- Sugar: 1.1 gram
- Fat: 4.9 grams
- Saturated Fat: 0.5 grams
- Unsaturated Fat: 4.4 grams
- Trans Fat: 0 grams
- Carbohydrates: 2.9 grams
- Fiber: 1.2 grams
- Protein: 2.3 grams
Keywords: anti-inflammatory ginger energy balls
hi, would this be US cups or UK cups?
I’m based in the United States, so I use US measurements.
thanks, makes it easier to get it right 🙂
Wow!
I totally winged these, using what I had, but they are great!
I substituted apricots for the dates, sunflower seeds for the pumpkin seeds, and I used a mix of almonds and hazelnuts.
I think next time I will use more ginger; also, i recommend mincing it before adding to the food processor if you don’t want any chunks.
Thanks for the recipe and inspiration.
You’re welcome! I love your variations.