Name: Vegan Gingerbread Chocolate Crunch Bites
Total time: 15 min
Ingredients: 1/2 cup almond butter; 3/4 cup almond flour; 1 serving (25 g of Smooth Vanilla Clean Lean Protein); 1/2 tbsp molasses; 1 tbsp plant-based milk; 1/4- 1/2 tsp gingerbread spice (you can make your own! *1/2 tsp will be spicy!); 2 tbsp chopped almonds

GF HP V

These Vegan Gingerbread Chocolate Crunch Bites are made with simple ingredients for sweet and spicy bites that are full of festive flavors you’ll love! Prepare them ahead of time for high-protein snacks, the perfect holiday party desserts, and more.

An Underrated Flavor

Okay you guys, buckle your seat belts, because I have a bone to pick! As I’m sure you’ve noticed, the holiday season is here, and so are all the festive recipes. While I love a good Peppermint Chocolate Loaf or Mint Hot Chocolate as much as the next person, I feel like there is one holiday flavor that is unjustly overlooked. So, I feel like it’s time we all gave gingerbread recipes the love they deserve! Do you agree?

Afterall, is there anything more festive than a smiling gingerbread man or perfectly iced gingerbread house? That’s a trick question, The answer is no! Clearly, I’m a bit biased when it comes to the topic of gingerbread, but what can I say? It holds a special place in my heart, and I look forward to baking all the gingerbread goodies such as Gingerbread Granola and Gingerbread Chocolate Bundt Cake every holiday season. So, hopefully you’re on board, too. Trust me when I say you don’t want to miss out on these Vegan Gingerbread Chocolate Crunch Bites! With all the traditional flavors of cookies rolled into bite-sized balls, this recipe is perfectly poppable for an easy dessert you’ll want to eat all year long! Keep reading to learn how they come together.

Ingredients for Vegan Gingerbread Bites

A cross between gingerbread cookies and no-bake bites, these vegan gingerbread balls are made with simple gluten-free ingredients and high in protein for a better-for-you treat everyone can enjoy!

Almond Butter – For the best texture, you’ll want to use a creamy almond butter. Or, swap it out for any other nut or seed butter you prefer. Just keep in mind that it will alter the flavor of your gingerbread balls, depending on what you use.

Almond Flour – Made from finely ground almonds, almond flour is an easy gluten-free flour alternative that adds fiber and healthy fats to any recipe.
Protein – I used Nuzest Smooth Vanilla Clean Lean protein (code: thekellykathleen), but any other protein powder you have on hand can be used. Just be sure it is a neutral flavor so it doesn’t overpower the gingerbread taste!
Molasses – If you don’t have molasses on hand, you can also use maple syrup, honey, or brown sugar.
Milk – For vegan gingerbread, I used a plant-based milk, but regular dairy milk can be used as well.
Gingerbread Spice – You can buy pre-made gingerbread spice. Or, make your own homemade gingerbread spice! Use anywhere from ¼-½ teaspoon, but keep in mind that ½ teaspoon will yield a fairly spicy flavor!

Almonds – Chopped almonds can be substituted for any other chopped nuts or seeds you like best.

How to Make Vegan Gingerbread Balls

Stir. In a medium-sized bowl, stir together the almond butter, almond flour, protein, molasses, milk, and gingerbread spice, mixing until they are well-combined.
Roll. Once the dough has been formed, roll it into 6-8 balls, and place them in the fridge for 15 minutes or more to allow them to firm up a bit. (In the meantime, I highly recommend brewing a cup of coffee or tea.)
Melt. In the last few minutes of the dough chilling, melt the chocolate in a small microwave-safe bowl. (I highly recommend using ½ cup of chocolate instead of ¼ cup. You won’t use the whole ½ cup, but it will make the baking process so much easier!)
Stir. Stir the chopped almonds into the melted chocolate, making sure they are well-incorporated.
Roll. Once the chocolate has been melted and prepared, use a fork, tongs, or even your hands to roll the vegan gingerbread bites in the chocolate.
Set. Once fully coated, place the gingerbread bites on parchment paper until the chocolate sets.

Note: Speed up the setting process by carefully placing your gingerbread bites in the fridge!

Frequently Asked Questions

How Can I Make Chocolate without Burning It?

Have you ever intended to make chocolate in the microwave, but it went from cute little chips to a smelly burny mess? Been there! The issue is that the chocolate can be a little sneaky and often traps heat in the chip itself or between the other chocolate pieces. The heat doesn’t transfer well to the inside of the chocolate, leaving the outside to burn. To prevent a burnt chocolate disaster, simply microwave the chocolate for 30 second increments, stirring well in between, and watch your chocolate closely! AKA…don’t walk away from the microwave, okay?? Trust me. I speak from experience.

Do I have to Use Almond Flour?

No, but also yes. How’s that for a straightforward answer? Truthfully, you can try this recipe with a different flour option such as oat flour or chickpea flour, but the texture will not be nearly as smooth or tasty. However, don’t you dare try to use coconut flour! I repeat – NO coconut flour. It’s way too absorbent and will not translate well in this recipe (or any other recipe unless it specifically calls for coconut flour.).

How Should I Store Leftover Vegan Gingerbread Bites?

Don’t store your leftover bites in the fridge! They will dry out and become too hard. Instead, place your leftover balls in an airtight container, and store them at room temperature for up to 2 weeks. Or, place them in the freezer for up to 6 months.

More Bites You’ll Love

Are you team gingerbread? Clearly, I am! These Vegan Gingerbread Bites are a favorite option of mine when I don’t have time to spend hours in the kitchen but need to cure a craving. I love to keep them on hand all season long. What are your favorite holiday flavors or desserts? Let me know in the comments below!