Ginger Turmeric Energy Balls (Printable Version)

Vibrant no-bake snack packed with ginger, turmeric, maca powder, and hemp seeds for a nourishing boost anytime.

# The Ingredients You'll Need:

→ Base

01 - 1 cup rolled oats, gluten-free
02 - 1 cup Medjool dates, pitted
03 - 1/2 cup raw cashews
04 - 2 tablespoons almond butter

→ Flavor & Nutrition

05 - 1 tablespoon freshly grated ginger
06 - 1 1/2 teaspoons ground turmeric
07 - 1 tablespoon maca powder
08 - 2 tablespoons hemp seeds

→ Seasoning

09 - 1/2 teaspoon ground cinnamon
10 - 1/4 teaspoon sea salt
11 - 1 teaspoon vanilla extract

→ Optional

12 - 2 to 3 tablespoons shredded coconut for rolling
13 - 1 to 2 teaspoons maple syrup for extra sweetness

# Step-by-Step Instructions:

01 - In a food processor, pulse the oats and cashews until finely ground.
02 - Add dates, almond butter, ginger, turmeric, maca powder, hemp seeds, cinnamon, salt, and vanilla extract. Blend until the mixture comes together and holds when pressed. If too dry, add maple syrup or water one teaspoon at a time.
03 - Scoop out tablespoon-sized portions and roll into balls with your hands.
04 - Roll balls in shredded coconut for extra texture and flavor if desired.
05 - Refrigerate for at least 30 minutes to set. Store in an airtight container in the refrigerator for up to one week.

# Additional Tips::

01 -
  • They give you a clean energy lift without the jittery crash that comes from caffeine or sugar.
  • The bright, earthy flavors wake up your taste buds and make you feel like you're doing something genuinely good for your body.
  • You can make a batch in the time it takes to brew a pot of tea, and they last all week in the fridge.
  • Every ingredient serves a purpose, from the anti-inflammatory turmeric to the hormone-balancing maca.
02 -
  • Fresh ginger and turmeric are game changers compared to the dried versions, the flavor is brighter and the anti-inflammatory benefits are stronger.
  • If your mixture won't stick together, it's almost always because the dates are too dry, soak them in warm water for 10 minutes and drain before blending.
  • Don't over-blend or the oils from the nuts will turn the mixture into butter instead of dough, pulse in short bursts and check frequently.
03 -
  • Grate ginger and turmeric over a small bowl to catch all the juice, then scrape everything into the food processor so you don't lose any precious flavor.
  • Wet your hands slightly when rolling the balls to prevent sticking, but don't overdo it or they'll lose their shape.
  • Double the batch and keep half in the freezer for those weeks when you don't have time to make them fresh.
Return to Recipe