Anti-Inflammatory Ginger Energy Balls

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

1. These are best stored in an airtight container in the refrigerator.
2. These energy balls will last in the fridge for about 2 weeks and can also be frozen for 3 months.
3. Other nuts and seeds can be substituted in equal amounts, but the flavors will change.
4. I typically use the common Deglet Noor date, but Medjool dates will work as well.

If you make this recipe, will you come back and give it a star rating below? Reader reviews are so helpful for everyone who comes to my site!

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